Fillet kabab (Kabab-e barg) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 168) by Najmieh Batmanglij

  • spring onions
  • basil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Meat requires 48 hrs salting and 20 mins - overnight marination before grilling. Can use "Lavash" recipe on P436 for store-bought lavash; beef tenderloin or veal tenderloin for lamb loin; tomatoes for cherry tomatoes; and pomegranate molasses for limes. See recipe for variations.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Meat requires 48 hrs salting and 20 mins - overnight marination before grilling. Can use "Lavash" recipe on P436 for store-bought lavash; beef tenderloin or veal tenderloin for lamb loin; tomatoes for cherry tomatoes; and pomegranate molasses for limes. See recipe for variations.

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