Chelo Kabāb -e Barg (چلوکباب برگ) — literally “fillet kebab with rice” — is the aristocrat of Iranian kebabs: paper-thin ribbons of beef or lamb, bathed in saffron-onion marinade, threaded flat onto wide metal skewers, and seared over live coals until rosy and perfumed. Paired with snowy chelo rice, a pat of melting butter, and a blistered tomato, it is the dish Iranians order to mark celebrations, business deals, or simply a payday splurge at the neighborhood chelokabâbi.
Essence & Cultural Role
Where koobideh relies on minced meat, barg showcases whole-muscle tenderness. The meat is sliced with the grain into long sheets, then gently pounded so each “leaf” (barg) is almost translucent. A brief soak in grated-onion juice, saffron water, oil, and a squeeze of lime keeps flavors clean and lets top-quality tenderloin shine. At the table, guests mix sumac into the rice, tear off forkfuls of kebab, and chase each bite with raw onion, mast-o-khiar, or salad-e Shirazi for contrast.
Core Ingredients (4 skewers / 4 servings)
| Ingredient | Metric | US |
|---|---|---|
| Beef or lamb tenderloin, silverskin removed | 700 g | 1 ½ lb |
| Large onions, grated & juice squeezed | 2 | 2 |
| Brewed saffron (½ tsp ground saffron steeped in 2 Tbsp hot water) | 30 ml | 2 Tbsp |
| Neutral oil or melted butter | 45 ml | 3 Tbsp |
| Fresh lime juice | 15 ml | 1 Tbsp |
| Kosher salt | 1 ½ tsp | 1 ½ tsp |
| Freshly ground black pepper | ½ tsp | ½ tsp |
| Additional melted butter & saffron drizzle | as needed | as needed |
To serve: 4 cups steamed chelo rice, 4 grilled Roma tomatoes, sumac, pats of butter, raw onion wedges, fresh herbs.
Quick Preparation
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Slice & pound Cut tenderloin with the grain into strips ~20 cm (8 in) long, 5 mm (¼ in) thick. Place between plastic and lightly pound to a uniform thinness.
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Marinate Combine onion juice (discard pulp), saffron water, oil, lime, salt, and pepper. Coat meat, cover, and refrigerate 2–4 hours (no longer or fibers soften too much).
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Skewer Thread each strip accordion-style onto flat, sword-like skewers so it lies broad and flat. Let excess marinade drip.
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Grill Prepare a bed of hot charcoal with no flames. Grill 1 ½–2 minutes per side, brushing once with melted butter-saffron mixture; goal is a light char outside and pink succulence inside.
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Serve Slide kebabs onto a platter beside mounds of chelo. Top rice with butter and a spoon of saffron-butter. Add grilled tomato, sprinkle sumac, and invite diners to mix at will.
Variations
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Jūjeh Barg: Substitute chicken breast cutlets; marinate with a spoon of yogurt for added moisture.
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Royal Veal: Fine-grained veal loin yields an ultra-soft texture prized in classic Tehran restaurants.
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Rose-Mint Accent: Some northern cooks add a pinch of dried rose and mint to the marinade for a floral lift.
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Pan-Sear Shortcut: For apartment cooks, sear strips in a cast-iron pan, pressing with a spatula to mimic skewer flatness, then finish in a 200 °C/400 °F oven for 2 minutes.
Pairing Tips
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Essential sides: mast-o-khiar, salad-e Shirazi, torshi pickles, and chilled doogh (savory yogurt drink).
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A garnish of barberries (zereshk) sautéed in butter sparkles against the rice for festive tables.
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Dry red wines with bright acidity (if alcohol is served) or pomegranate juice echo the kebab’s slight citrus tang.
Nutritional Snapshot (per skewer with 1 cup rice)
≈ 520 calories, 38 g protein, 22 g fat (mainly monounsaturated), rich in iron, zinc, and antioxidant saffron compounds.
From street-side grills to wedding banquets, Chelo Kabāb-e Barg embodies Persian culinary elegance: minimal seasoning, masterful technique, and an eye-catching presentation where every saffron-flecked grain and smoky slice invites one more bite.
