📝 About This Recipe
Experience the crown jewel of Persian grilling in a delightful, bite-sized format perfect for your next gathering. Traditionally known as 'Barg' or 'Leaf' kebab, this dish features buttery-soft beef tenderloin meticulously flattened and marinated in a luxurious blend of bloomed saffron and grated onion. These mini skewers offer a sophisticated explosion of smoky, floral, and savory flavors that melt on the tongue, bringing the elegance of a Tehran banquet to your appetizer tray.
🥗 Ingredients
The Meat
- 1.5 lbs Beef Tenderloin or Filet Mignon (trimmed of all silver skin and fat)
- 2 large Yellow Onion (finely grated to yield juice)
The Royal Marinade
- 1/2 teaspoon Saffron Threads (ground and bloomed in 2 tbsp hot water)
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Kosher Salt (to be added just before grilling)
The Saffron Butter Baste
- 4 tablespoons Unsalted Butter (melted)
- 1 tablespoon Bloomed Saffron Water (reserved from marinade prep)
- 1 teaspoon Fresh Lime Juice
For Serving
- 2 tablespoons Sumac (for dusting)
- 1/4 cup Fresh Parsley (finely chopped)
- 4 sheets Lavash or Pita Bread (cut into small triangles)
👨🍳 Instructions
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1
Prepare the beef by slicing the tenderloin into long strips, about 1 inch wide and 1/2 inch thick. For 'Mini' Barg, cut these strips into 3-inch lengths.
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2
Place the beef pieces between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the meat until it is about 1/4 inch thick. The goal is to make it thin and supple like a 'leaf' without tearing it.
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3
Grate the onions over a fine-mesh sieve set over a bowl. Use a spoon to press out all the juice; discard the pulp and keep only the onion liquid.
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4
In a large glass bowl, whisk together the onion juice, olive oil, lemon juice, cracked black pepper, and 1 tablespoon of the bloomed saffron water.
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5
Submerge the beef strips into the marinade, ensuring every piece is coated. Cover and refrigerate for at least 4 hours, or ideally overnight for maximum tenderness.
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6
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal 'shamshir' style skewers, ensure they are clean and dry.
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7
Thread the meat onto the skewers. For Barg, you weave the skewer through the thin meat strip in a 'running stitch' pattern so it stays flat and elongated.
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8
Whisk the melted butter with the remaining saffron water and a teaspoon of lime juice to create your basting liquid.
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9
Preheat your grill to high heat (charcoal is traditional and preferred for the smoky aroma). Just before the meat hits the grill, sprinkle both sides generously with kosher salt.
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10
Place skewers on the hot grate. Grill for 2-3 minutes on the first side until you see a beautiful char and the edges begin to curl.
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11
Flip the skewers and immediately brush with the saffron butter. Grill for another 2 minutes. Do not overcook; Barg is best served medium to medium-rare to maintain its silkiness.
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12
Remove from heat and let the skewers rest on a warm piece of lavash bread for 2 minutes to allow the juices to redistribute.
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13
Dust the hot kebabs with plenty of tart sumac and a sprinkle of fresh parsley before serving.
💡 Chef's Tips
Always use the juice of the onion, not the pulp, as the pulp will burn on the grill and create a bitter taste. Do not salt the meat in the marinade; salt draws out moisture and can make the beef tough if left for hours—salt only right before grilling. Use high-quality Persian saffron for the most authentic aroma; cheap substitutes lack the floral complexity. If the meat feels too soft to skewer, put it in the freezer for 15 minutes to firm up before threading. For an extra-authentic touch, use a knife to lightly score a 'cross-hatch' pattern on the meat after pounding but before marinating.
🍽️ Serving Suggestions
Serve alongside a cooling Mast-o-Khiar (Persian yogurt and cucumber dip). Pair with a glass of Doogh (a carbonated savory yogurt drink with dried mint). Accompany with charred cherry tomatoes and grilled long green peppers. Offer with a side of pickled red onions and fresh radish slices for crunch. Place each mini skewer on a small bed of saffron-infused basmati rice for a 'deconstructed' appetizer plate.