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Loading...Barg kebab is one of Iran's most beloved street-grill classics, featuring paper-thin slices of marinated sirloin threaded onto flat skewers and seared over hot coals. The onions and bloomed saffron perfume the meat while tenderizing it, giving every bite a delicate saffron-onion fragrance that pairs perfectly with buttery saffron basmati rice. Serve with charred tomatoes, sumac, and lemon for the full Tehran steakhouse experience.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 4 gSugar
- 38 gProtein
- 720 mgSodium
- 760 mgPotassium
- 85 mgCalcium
- 5 mgIron
- 14 mgVitamin C
- 190 mcgVitamin A
Ingredients
For the sirloin and marinade
- 1.5 lbs (680 g) beef sirloin, trimmed and sliced 1/4-inch thick across the grain
- 1 large yellow onion, finely grated (about 1/2 cup juice + pulp)
- 2 tbsp plain whole-milk yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 generous pinch saffron threads, bloomed in 2 tbsp hot water
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
For the saffron basmati rice
- 2 cups long-grain basmati rice
- 2 tsp kosher salt
- 1 tbsp butter, plus 2 tbsp melted butter for finishing
- 1 pinch saffron threads, bloomed in 3 tbsp warm water
For grilling and serving
- 4 Roma tomatoes, halved lengthwise
- 2 tbsp melted unsalted butter, for basting
- 1 tsp sumac, for finishing
- 1 lemon, cut into wedges
- 4 wide flat metal skewers (or soaked bamboo skewers)
Directions
- Place the thinly sliced sirloin in a non-reactive bowl. Stir in the grated onion and its juice, yogurt, lemon juice, bloomed saffron, salt, pepper, and olive oil until each strip is glossy and well coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight, so the onion and yogurt fully tenderize the beef.
- Rinse the basmati rice under cold water until the water runs clear, then soak in salted lukewarm water for 30 minutes. Drain and parboil in 6 cups of lightly salted boiling water for about 6 to 7 minutes until just al dente. Drain well and return to the pot; dot with the 1 tablespoon of butter and drizzle the bloomed saffron over the top. Cover with a tight lid and steam on the lowest heat for 30 to 35 minutes until fluffy and aromatic.
- Thread the marinated beef onto the flat skewers, weaving the strips lengthwise so they lay flat and cover about 8 to 10 inches of each skewer. Reserve all the leftover marinade juices for basting.
- Preheat an outdoor grill or grill pan to high heat (about 450 to 500°F / 230 to 260°C). Brush the grates with oil to prevent sticking.
- Lay the skewers on the hot grill and cook for 2 to 3 minutes per side, basting once with the reserved marinade juices and again with melted butter after each turn, until the edges char but the centers stay juicy and rosy. Grill the tomato halves cut-side down for 2 minutes until blistered.
- Mound the saffron rice on a platter, drizzle with the remaining 2 tablespoons of melted butter to form a golden crust. Pile the grilled sirloin skewers across the rice, scatter the charred tomatoes around, and finish with a generous sprinkle of sumac and lemon wedges on the side.
Cook’s Notes
- For clean paper-thin slices, freeze the sirloin for 30 to 45 minutes before slicing; a sharp knife glides much more easily through partially frozen beef.
- Wide flat metal skewers are traditional in Iran because they conduct heat into the meat and help it cook evenly without curling – if using bamboo, soak them in water for 30 minutes first.
- Always bloom saffron in warm (not boiling) water and add it at the end of cooking; prolonged high heat destroys its vivid color and aroma.
- If a grill isn't available, a screaming-hot cast iron grill pan over two burners works beautifully and creates an excellent crust.
- Serve alongside torshi (Persian pickles), fresh basil, and butter for an authentic chelo-kebab presentation.
