Barg Kabob – Kabāb-e Barg (Persian: کباب برگ kabâb-e barg) is a Persian style barbecued Beef or chicken kebab dish, Kabob just means “Cooking on Fire”. The main ingredients of Kabab-e Barg are fillet mignon of beef tenderloin.
The meat is cut in strips and given a special marination in olive oil, onions, saffron, salt and black pepper. It is then skewered and grilled.
It is served with grilled tomatoes and paper on the bed of fluffy basmati rice, and butter on top of the rice. Somagh (powdered sumac) is also made available, and can be sprinkled on the rice.
You can also combine it with one skewer of Koobideh, The combination of one barg and one koobideh is called a Soltani, meaning “for the sultan”.
It is an old northern tradition (probably originating in Tabriz) that a raw egg yolk be placed on top of the rice, though this is strictly optional and no longer common. In fact, our restaurants will not serve the rice this way due to safety concerns surrounding the consumption of raw eggs, unless specifically requested.
The traditional beverage of choice to accompany chelow kabab is doogh, a sour yogurt drink, flavored with salt and/or mint, and sometimes made with carbonated water.