Sultan's Kebab (کباب سلطانی)

• 600 gBeef tenderloin or top sirloin (for Barg; sliced into 6 mm sheets across the grain)
• 200 gOnion (grated fine, then squeezed very dry; also Kabab Koobideh (Koobideh Skewers): 300 g)
• 0.25 tspSaffron threads (ground; also Basting & Serving: 0.25 tsp)
• 2 tbspHot water (to bloom saffron; also Basting & Serving: 2 tbsp)
• 120 gPlain yogurt (full-fat)
• 2 tbspOlive oil
• 2 tbspFresh lemon juice
• 1.5 tspKosher salt (also Kabab Koobideh (Koobideh Skewers): 2 tsp)
• 0.75 tspBlack pepper (freshly ground; also Kabab Koobideh (Koobideh Skewers): 1 tsp)
• 0.25 tspBaking soda (optional; helps tenderness if using sirloin; also Kabab Koobideh (Koobideh Skewers): 0.125 tsp)
• 700 gGround beef (80/20 for best juiciness)
• 1 tspGround sumac (optional; adds traditional tang; also Basting & Serving: 2 tsp)
• 0.5 tspTurmeric (optional; subtle color and warmth)
• 60 gUnsalted butter (melted; for basting)
• 6 eachRoma tomatoes (for grilling)
• 1 eachWhite onion (sliced for serving)
• 30 gFresh basil (or mixed sabzi khordan)
• 4Lavash or sangak bread (optional, for serving if not serving with rice)

Instructions

1. 1

   Bloom saffron twice for maximum aroma: grind 0.25 tsp saffron for Barg and 0.25 tsp for basting. Pour 2 tbsp hot water (about 80–90°C) over each portion, cover, and steep 15 minutes. Meanwhile, grate onions for both kebabs and squeeze them very dry in a clean towel; measure the squeezed pulp only.

2. 2

   Prepare Barg meat: slice 600 g beef into 6 mm sheets across the grain, then lightly score each piece in a shallow crosshatch to help the marinade penetrate. Keep slices cold on a tray. This cut-and-score step is key for tender Barg that cooks quickly without drying out.

3. 3

   Make the Barg marinade: in a bowl whisk 120 g yogurt, 200 g squeezed grated onion, 2 tbsp olive oil, 2 tbsp lemon juice, the bloomed saffron, 1.5 tsp salt, 0.75 tsp pepper, and 0.25 tsp baking soda (optional). Add beef slices and coat thoroughly, separating pieces so all surfaces touch marinade.

4. 4

   Marinate Barg covered in the refrigerator for 4 hours (up to 8 hours). For even tenderizing, turn the meat once halfway through. Do not exceed 8 hours with yogurt and lemon, or the surface can become mushy and cook unevenly on the grill.

5. 5

   Mix Koobideh: in a cold bowl combine 700 g ground beef, 300 g squeezed grated onion, 2 tsp salt, 1 tsp pepper, 1 tsp sumac (optional), 0.5 tsp turmeric (optional), and 0.125 tsp baking soda (optional). Knead vigorously by hand 5–7 minutes until tacky and elastic; this develops a bind so it won’t fall off skewers.

6. 6

   Rest Koobideh mixture covered in the refrigerator for 60 minutes. This chilling firms the fat and hydrates the onion fibers, making shaping easier. While it rests, soak flat metal skewers in cold water if desired and set up your grill for high direct heat (charcoal preferred) aiming for 260–315°C at the grate.

7. 7

   Prepare saffron butter baste: melt 60 g unsalted butter gently (do not brown), then stir in the second bloomed saffron. Keep warm at the grill side. Thread 6 Roma tomatoes onto separate thin skewers or place on a grill basket; lightly oil the grates to prevent sticking.

8. 8

   Shape Koobideh onto 4 wide flat skewers: divide meat into 4 portions (about 250 g each). Wet hands with cold water, press one portion along the skewer into a 25–30 cm long, 1–1.5 cm thick strip, then create classic ridges by pinching at 2–3 cm intervals. Keep skewers cold until grilling.

9. 9

   Skewer Barg: remove beef from marinade and gently wipe off excess onion bits so they don’t burn. Fold or accordion each slice onto a flat skewer, packing evenly so thickness is consistent. Aim for 4 Barg skewers total, each holding 150 g meat, leaving 3–4 cm handle space for safe turning.

10. 10

    Grill Koobideh first to set: place skewers over the hottest zone and do not move for 45–60 seconds until the underside grips. Flip carefully and grill another 45–60 seconds. Once set, continue grilling 6–8 minutes total, turning every 30–45 seconds and basting lightly with saffron butter during the last 2 minutes.

11. 11

    Grill Barg quickly over high heat: place Barg skewers over the hot zone and grill 2–3 minutes per side (4–6 minutes total), turning once or twice for even color. Target internal temperature 54–57°C for medium-rare to medium. Brush with saffron butter immediately after removing so the surface stays glossy and tender.

12. 12

    Grill tomatoes alongside: cook Roma tomatoes 6–10 minutes, turning every 2 minutes, until skins blister and flesh softens but doesn’t collapse completely. Rest all kebabs 3 minutes off heat. Serve each plate with 1 Barg skewer + 1 Koobideh skewer, grilled tomatoes, sliced onion, basil, and 0.5 tsp sumac per plate.