کباب سلطانی
Soltani Kebab
The 'sultan's kebab' — one skewer of koobideh and one of barg on the same plate.
Prep 40 min · Cook 20 minServes 4Advanced
Ingredients
4 pers.
The story behind the dish
Soltani combines the two great kebab traditions — minced and fillet — and is the most generous plate a Persian grill house offers.
Cooking mode
- 1Prepare the koobideh mixture: knead mince with squeezed onion, salt and pepper; rest 1 hour.
- 2Marinate the flattened fillet in onion, oil and saffron.
- 3Shape koobideh onto wide skewers; thread the barg zigzag.
- 4Grill barg first over fierce heat, then koobideh.
- 5Serve both on saffron rice with grilled tomato and sumac.
Tips & troubleshooting
- ✦Cook barg and koobideh on separate zones of the grill — barg needs fiercer heat.
Rather taste the original?
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