Kebab Barg

Barg means leaf, and this kebab lives up to the name: very thin slices of lamb tenderloin or leg, pounded, marinated in saffron and onion juice, and grilled so quickly they stay blush-pink inside. It is the refined cousin of koobideh, the kebab you order when you want something elegant. A good barg should be tender enough to cut with the edge of a fork. The onion juice in the marinade is the quiet hero — it tenderizes the meat without ever tasting raw, leaving only sweetness behind.

Silky lamb with saffron, smoke, and a lemony tang

The lamb is silky and intensely flavored, with the floral notes of saffron and a kiss of smoke from the grill. Melted butter and a shower of sumac finish it, adding richness and a bright, lemony tang. Serve it over rice with grilled tomatoes and raw onion rings, the classic Persian way. Pair it with a simple Shirazi salad so the lamb stays the star of the plate.

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