recipe for cooking leaf kebab with Iranian saffron
This delicious and fragrant food called leaf kebab with Iranian saffron is a delicious and delicious Iranian food that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.
ingredients :
- Strained meat or mutton fillet = 500 g
- Onions = 2 pcs
- Olive oil = 4 tablespoons
- Butter = 50 grams
- saffron levigated = as needed
Instruction :
Wash and dry the meat. Place the meat on a flat surface and beat with a stick to flatten it (the best thickness for minced meat is half a centimeter). If the meat is too thick, you can cut it into two parts, then beat each piece, the best width For kebab the leaves are 4 fingers.
Finely chop the onion and add some crushed saffron and some black pepper to the bowl along with the oil. Add the pieces of meat and cover the dish and put it in the refrigerator for at least 8 hours to make the meat taste good.
After the required time, pull the meat to the skewer (place the meat on the work surface, hold the meat with your hand to hold it in place, then slowly insert the skewer into the meat from under your hand), the pieces of meat should then Stick together from the skewer.
Put the skewer on the heat and turn it upside down to grill the meat (the best fire for grilling is charcoal); Melt the butter and mix it with some ground saffron and brush the kebabs at the same time as the meat is grilled; Place the kebab directly on the rice over the heat (rice is better than bread because if you put the kebab on the bread, it will dry very quickly), serve the kebab with the grilled tomatoes, rice, sour lemon and parsley. .
Points :
If you want a softer kebab, you can add 1 teaspoon of grated kiwi to the ingredients. You can put some tail on the meat when you skewer the meat to have a fatter kebab, sprinkle salt on the meat after skewering.
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