Barg Kebab Recipe

Prepare saffron for marinade

Place 0.25 tsp saffron threads in a small bowl and pour 2 tbs warm water over them. Let steep 10–15 minutes to bloom and release color and aroma.

Combine yogurt, 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, and 1/2 cup finely grated onion in a large bowl.

Add ground coriander, ground cumin, black pepper, turmeric, paprika and 2 tsp salt to the yogurt mixture. Stir until homogeneous.

Pour the bloomed saffron (including threads) into the marinade and mix well.

Pat veal cubes dry with paper towels, then add them to the marinade. Toss to coat each piece thoroughly. Cover and refrigerate for at least 3 hours, preferably 6–8 hours or overnight for best tenderness and flavor infusion.

Rinse 2 cups basmati rice under cold water until the rinse runs clear to remove excess starch. Soak the rice in 4 cups of water for 30 minutes, then drain.

Bloom 0.5 tsp saffron in 2 tbs hot water while the rice soaks; set aside.

Bring a large pot of salted water (about 6 cups) to a rolling boil. Add drained rice and cook uncovered for 6–7 minutes until rice is nearly al dente (slightly firm in center). Drain the rice in a fine mesh sieve.

Return empty pot to medium-low heat. Add 2 tbs butter or ghee and a thin layer of the drained rice. Pour the rest of the rice back in, mounding it gently. Sprinkle the bloomed saffron and its liquid over the top, then cover the pot with a tight lid. Tip: place a clean kitchen towel between pot and lid to absorb steam for fluffier rice.

Steam the rice over very low heat for 25–30 minutes undisturbed. When done, gently fluff with a fork and keep covered until serving.

If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.

Preheat a grill or broiler to high heat (450–500°F / 230–260°C). If using a stovetop grill pan, heat it until smoking hot.

Thread the marinated veal cubes onto skewers, leaving a small gap between pieces for even cooking. Reserve excess marinade for brushing if desired.

Oil the grill grates lightly or brush the grill pan with a little oil. Place skewers on the hot grill and cook for about 2.5–3 minutes per side for medium-rare to medium (internal temperature ~130–140°F / 54–60°C), turning once or twice to get even char. Total cook time will be ~7–10 minutes depending on cube size and heat. If you prefer well done, cook a minute or two longer.

During the last minute of grilling, baste the meat lightly with reserved marinade or a little olive oil for sheen. Remove skewers and transfer to a plate; let rest 5 minutes to allow juices to redistribute.

While meat grills, prepare tomatoes: halve or leave whole depending on preference. Brush each tomato with 1 tbs olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.

Place tomatoes cut-side down (if halved) on the hot grill or under the broiler. Grill 3–5 minutes until charred and softened. Turn briefly to char the other side if whole; remove and keep warm.

When rice is ready, spoon onto a serving platter forming a bed. Dot with 1 tbs butter and scatter chopped parsley. Sprinkle optional sumac over rice or meat for a lemony tang.

Arrange skewered veal kebabs on top of rice next to grilled tomatoes. Spoon any rested meat juices lightly over the meat and rice. Garnish with additional chopped parsley and serve immediately.