Barg is an exquisite Iranian dish that tantalizes the taste buds with its tender, juicy, and flavorful meat. Marinated with a blend of saffron, garlic, onion, and lemon juice, each bite offers a perfect balance of savory and aromatic notes. Grilled to perfection, Barg is a culinary delight that promises a memorable dining experience, whether served with rice, flatbread, or grilled vegetables. It’s a true testament to the rich and diverse flavors of Persian cuisine.
The preparation of Barg dates back centuries, reflecting the rich and diverse culinary traditions of Iran. It is often associated with royal feasts and special occasions, showcasing the importance of high-quality ingredients and meticulous cooking techniques in Persian cuisine. Over time, Barg has become a beloved dish not only in Iran but also among Persian communities worldwide, celebrated for its exquisite taste and cultural significance.
Barg, a traditional Persian kebab made from marinated and grilled beef or lamb, pairs wonderfully with several side dishes that complement its rich, savory flavors. Here are some great options:
Chelo (Persian Rice): This fluffy, fragrant rice is often served with a crispy bottom layer called tahdig. It provides a perfect base to soak up the delicious juices from the kebab.
Grilled Tomatoes and Onions: These add a smoky, sweet flavor that balances the savory meat.
Yogurt and Cucumber Salad (Mast-o Khiar): This refreshing side dish helps to cool the palate and adds a creamy texture to the meal.
Lavash Bread: Soft, thin bread that can be used to wrap the kebab and other ingredients, making it easy to enjoy all the flavors in one bite.
Fresh Herbs and Greens: A mix of fresh herbs like parsley, mint, and basil, along with sliced radishes and green onions, adds a burst of freshness and crunch.
These sides not only enhance the flavors of Barg but also create a well-rounded and satisfying meal.
Barg – Filet Mignon
Equipment
- 1 Rice Cooker
- 1 Grill
- 8 Skewers
Ingredients
- 1 large 1 large onion grated or blended
- 2 tbsp olive oil extra virgin
- 4 tbsp fresh lime juice
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp saffron ground and bloomed in warm water
- 2 lbs filet mignon
Instructions
- Grate the Onion: Use a food processor or hand grater to grate the onion. Place the grated onion in a fine mesh strainer over a mixing bowl and squeeze out all the juice. Discard the pulp.
- Prepare the Marinade: Mix the remaining ingredients (excluding the meat) in a bowl to form the marinade. Set aside.
- Cut the Meat: On a cutting board, cut the filet mignon into equal-sized pieces, about 3-4 inches long, yielding approximately 6 pieces.
- Butterfly the Meat: Make the first horizontal cut one-third of the way down from the top, extending about three-quarters of the way across the piece. Do not cut all the way through. Flip the piece over and make the second horizontal cut from the opposite side, again one-third of the way down from the top, extending about three-quarters of the way across. The filet piece should now be in an S shape, which when opened will be about one-third of its original thickness. Repeat for the remaining filet pieces.
- Tenderize the Meat: Using the blunt edge of your knife (cutting edge pointing up), pound the knife across each butterflied filet piece to tenderize. The meat should be about half its original thickness after this process.
- Marinate the Meat: Place the tenderized filet pieces in a shallow pan and pour the marinade over them. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the Grill: Before grilling, ensure your charcoal or gas grill is hot and ready.
- Skewer the Meat: Remove the filet pieces from the fridge and place them on a cutting board. Using flat and long skewers, gently push a skewer through each piece of meat until firmly secured.
- Grill the Kebabs: Place the skewers on the grill and cook for 6-8 minutes, rotating frequently for even cooking. The kebabs will firm up and no longer droop over the skewers as they cook.
- Serve: Serve Kabob Barg with grilled vegetables, flatbread, or steamed basmati rice.