Kabab barg

Kabāb-e Barg is a delectable Persian dish featuring marinated and barbecued lamb, chicken, or beef kababs. Traditionally, it’s prepared using cuts of beef tenderloin, lamb shank, and occasionally chicken, blended with onions and olive oil.

This dish is a cornerstone in traditional Persian eateries, known as "sonnaty" restaurants. Rather than conventional tables and chairs, these establishments often offer large bed-like seating areas adorned with rugs or carpets, creating a cozy dining atmosphere.

To prepare Kabāb-e Barg, start by slicing the meat into strips and marinating it in a flavorful blend of olive oil, onions, garlic, saffron, salt, and black pepper. Once marinated, the meat is skewered and grilled to perfection. It’s typically served with grilled tomatoes on the side and paired with rice or bread, sometimes dusted with sumac for an added zest.

In Iranian restaurants, you might encounter a dish called "soltānī" which pairs one Kabāb Barg with one Kabab Koobideh, offering a meal fit for a sultan. Another variation, known as "şāh äbbāsī" includes one Barg, one Koobideh, and one chicken breast kabab.

An intriguing tradition associated with this dish involves men visiting a hot spring after preparing the kebabs. They engage in recreational activities, believed to enhance their appetites before they savor a hearty meal of kebabs.