Bulgar Kabab (کباب بلغار) — Persian Rolled Saffron Fillets

• 600 gLamb tenderloin or beef fillet, trimmed (Slice into wide, thin sheets for rolling)
• 8 gSea salt (About 1 1/4 tsp fine salt)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 0.25 tspSaffron threads (Finely crushed)
• 60 mlHot water (To bloom saffron)
• 160 gYellow onion (Cut into very thin matchsticks)
• 140 gGreen bell pepper (Cut into very thin matchsticks)
• 20 gFresh chives (Cut into 6–8 cm lengths)
• 30 mlNeutral cooking oil (grapeseed or sunflower) (For searing)
• 15 gUnsalted butter (Optional but traditional for aroma)

Instructions

1. 1

   Bloom the saffron by crushing the threads to a fine powder, then stirring them into 60 ml hot water. Let it steep for 10 minutes so the color and aroma fully develop, then set aside.

2. 2

   Prepare the fillets by slicing the tenderloin/fillet across the grain into wide sheets about 3–4 mm thick. Lay the slices between two sheets of parchment and gently pound to an even thickness so they roll without tearing.

3. 3

   Season and perfume the meat by placing the slices in a bowl and adding the salt and black pepper. Pour in 45 ml of the saffron water and massage it in for 30 seconds, then rest the meat for 15 minutes to lightly cure and absorb the saffron.

4. 4

   Build the aromatic filling by combining the onion, bell pepper, and chives in a bowl. Toss them with the remaining 15 ml saffron water so the aromatics pick up color and fragrance, then keep the pile narrow for easy rolling.

5. 5

   Roll the kebabs by laying one meat sheet flat with the long side facing you and placing a small bundle of aromatics near the bottom edge. Roll tightly into a neat cylinder and press the seam side down to help it seal, then repeat with the remaining slices.

6. 6

   Sear for a deep crust by heating a heavy skillet over medium-high heat for 2 minutes, then adding the oil and butter. Place the rolls seam-side down and sear 2 minutes without moving them, then turn to brown all sides for 6–8 minutes total.

7. 7

   Finish gently so the center stays juicy by lowering the heat to medium and covering the pan for 2 minutes. Transfer the rolls to a plate and rest for 5 minutes so the juices redistribute, then slice each roll into 2–3 pieces and serve immediately.