Barg Kebab
Barg means leaf: a fillet of beef is sliced and flattened into thin leaves, marinated in onion and saffron and grilled quickly to stay tender.
Ingredients
- 700g beef tenderloin, trimmed
- 1 large onion, finely grated
- 3 tbsp olive oil
- 1 tsp fine salt
- ½ tsp black pepper
- ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
- To serve:
- 4 tomatoes, for grilling
- 30g butter, melted
- Chelo (Persian steamed rice)
Method
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Cut the tenderloin into 4 long pieces. Slice each piece lengthways almost through and open it out like a book. Place between sheets of cling film and beat gently with a rolling pin to about 8mm thick. Cut into strips about 5cm wide.
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Squeeze the grated onion in a tea towel to collect the juice. Mix the juice with the olive oil, salt, pepper and half the saffron water and add the beef. Cover and marinate in the fridge for 4-12 hours.
-
Thread the strips lengthways onto flat skewers, folding them in a concertina fashion.
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Grill over very hot coals or under a hot grill for 2-3 minutes per side, turning once, until browned outside and medium inside. Do not overcook.
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Stir the remaining saffron water into the melted butter and brush over the kebabs. Serve at once with chelo and grilled tomatoes.