Kabab barg

Kabāb-e Barg (Persian: کباب برگ‎, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish.[1] The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, and less commonly chicken, along with onions and olive oil.

Kabāb-e Barg-e Barre (Lamb), with Jujeh Kabab (Chicken)

kabab barg and koobideh are the most basic dishes served in a classic restaurants which called "sonnaty " restaurants.

it is possible that in classic restaurant they use a big bed like place instead of chair and table which is usually covered with rug or carpet.

Preparation

The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. Tomatoes are grilled separately and often served on the side with rice or bread, sometimes seasoned with sumac.

At Iranian restaurants, the combination of one Kabab Barg and one Kabab koobideh is typically called soltānī, meaning "(a meal) in the style of a sultan". One Barg, one Koobideh, and one chicken breast kabab is a şāh äbbāsī.

See also

References
  1. Gold, Jonathan. "Review: Warm up with dizi at Nersses Vanak in Glendale". Los Angeles Times. Retrieved 2016-07-02.


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