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Recipe Recreation Success!!
8/29/10 11:08 pmFeast your eyes upon this:
This is Kebab Sultani, an Iranian dish. It's a combination of kebab-e barg and kebab-e kubideh, which is a dish![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
palsgraf_polka and I enjoyed at Reza's Restaurant in Chicago (and jblaque, if you haven't gone there yet, shame upon thee!) and couldn't finish because I swear they gave us a pound or more of meat!! They call it "Reza's Makhsous".
Anyway, I've been raving about it ever since I got back. That's 3 months, for those playing at home. My biggest regret (besides not meeting the lovely Mrs. B and the Little B's) was having to leave half of my makhsous behind. Yes, it was that good.
Ever since I've been trying to find a recipe, but apparently only Reza's calls it Makhsous. So I had no idea what it was actually called.
Well, yesterday I was idly searching (once again) for something similar, and found an entry in Wikipedia for kebab-e barg, which led to a description of kebab-e kubideh, which led to a description of kebab-e sultani, which is WHAT WE HAD AT REZA'S!!!
Determined to make this, I found the recipes for barg and kubideh, and made it today.palsgraf_polka, it was EXACTLY the same!!!! Nom nom nom...
So here are the recipes. I made adjustments to the original recipes because I had to make it Mike and Patrick friendly, also had to cut down on the sheer amount it made, but if you click on the recipe name you'll go to the original at Persian City Recipes. Served it with basmati rice cooked in chicken broth with 1/4 teaspoon saffron added, made a beautiful yellow rice.
KEBAB-E BARG
makes 6 skewers, 2 per person
1 to 1 1/2 lb lean beef roast -- I used a boneless bottom round roast, trimmed of the bottom fat
1/4 cup extra virgin olive oil
1/2 GRATED onion, not chopped (use the other half in the kubideh)
1 clove garlic, crushed
1/4 teaspoon saffron
salt
pepper
3 medium tomatoes if you want them on the side
1. Prepare the marinade: mix all ingredients except the tomatoes in a bowl, set aside.
2. Trim any extra fat off the meat, and across the grain into slices about 1/2 inch wide. Then cut those slices into chunks about 1 to 2 inches across.
3. Put the meat in the marinade, cover, and let it sit in the refrigerator several hours or overnight (preferably 24 hours). Shake it every now and then.
4. Thread the meat on long thin skewers, about 8 to 10 pieces per skewer; put the tomatoes on a separate skewer. You can cook it one of two ways -- on a grill or under the broiler.
GRILL:
1. Make a medium hot fire, and grill for about 5 to 10 min on each side, turning frequently. Don't let the fire flare up and touch the meat -- it will char. If it drips a lot, you can put a piece of foil underneath it. Grill the tomatoes until they're hot through and have a slight bit of char on them.
OVEN:
1. Set the broiler to high, and move the rack to the second position below the broiler. Set the skewers on a wire grate set in a cookie sheet so they're up out of the drippings. Broil about 5 minutes on each side, turning frequently. You want the meat to be done with small areas of browning on the tips of the meat.
KEBAB-E KUBIDEH
makes 6 skewers
1 1/2 lb ground beef, at most 83% lean -- the fat cooks out, so don't worry about it. If it's too lean it won't hold together
1/2 GRATED onion (the other half you didn't use for the barg)
1 large egg, beaten
1/2 teaspoon turmeric
salt
black pepper
1. Beat the egg in a large bowl, add the other ingredients and mix well. Add the ground beef, mix thoroughly, cover, and refrigerate several hours or overnight.
2. Shape the meat into sort of oblong blobs, then slide long, flat metal skewers into them, and press the meat along the skewer and lengthen it until it's about 6 to 8 inches long. I didn't have these so I had to use the small round skewers, which made turning them a bit difficult, but not impossible.
3. As with the kebab-e barg, you can either cook this on the grill or in the oven. Same methodology, only if you had to use the round type skewers, the first few times you turn them you'll need to support the bottom side of each kubideh with a spatula while you turn it. Once it has a good crust on all sides, you can turn them without the spatula. Didn't lose a single one!
4. Whether you cook on the grill or in the oven, cook to an internal temp of 165° F.
I made these in about 20 min in the oven, since it was raining and I couldn't grill them. I had a skewer each of the barg and kubideh, and some of the rice. Mike and Patrick had 2 skewers of each, and mounds of rice. There was one lonely skewer of each and a little rice left over, which Patrick is taking for lunch tomorrow. If he forgets it, I'll have it for lunch.
palsgraf_polka, you HAVE to make this for your mom and dad! I swear, it tastes exactly like Reza's, and when you take the lid off the kubideh mix you'll say "Oh yeah, that's it alright." It was faaaaaaantastic.
This is Kebab Sultani, an Iranian dish. It's a combination of kebab-e barg and kebab-e kubideh, which is a dish
palsgraf_polka and I enjoyed at Reza's Restaurant in Chicago (and jblaque, if you haven't gone there yet, shame upon thee!) and couldn't finish because I swear they gave us a pound or more of meat!! They call it "Reza's Makhsous".Anyway, I've been raving about it ever since I got back. That's 3 months, for those playing at home. My biggest regret (besides not meeting the lovely Mrs. B and the Little B's) was having to leave half of my makhsous behind. Yes, it was that good.
Ever since I've been trying to find a recipe, but apparently only Reza's calls it Makhsous. So I had no idea what it was actually called.
Well, yesterday I was idly searching (once again) for something similar, and found an entry in Wikipedia for kebab-e barg, which led to a description of kebab-e kubideh, which led to a description of kebab-e sultani, which is WHAT WE HAD AT REZA'S!!!
Determined to make this, I found the recipes for barg and kubideh, and made it today.
palsgraf_polka, it was EXACTLY the same!!!! Nom nom nom...So here are the recipes. I made adjustments to the original recipes because I had to make it Mike and Patrick friendly, also had to cut down on the sheer amount it made, but if you click on the recipe name you'll go to the original at Persian City Recipes. Served it with basmati rice cooked in chicken broth with 1/4 teaspoon saffron added, made a beautiful yellow rice.
KEBAB-E BARG
makes 6 skewers, 2 per person
1 to 1 1/2 lb lean beef roast -- I used a boneless bottom round roast, trimmed of the bottom fat
1/4 cup extra virgin olive oil
1/2 GRATED onion, not chopped (use the other half in the kubideh)
1 clove garlic, crushed
1/4 teaspoon saffron
salt
pepper
3 medium tomatoes if you want them on the side
1. Prepare the marinade: mix all ingredients except the tomatoes in a bowl, set aside.
2. Trim any extra fat off the meat, and across the grain into slices about 1/2 inch wide. Then cut those slices into chunks about 1 to 2 inches across.
3. Put the meat in the marinade, cover, and let it sit in the refrigerator several hours or overnight (preferably 24 hours). Shake it every now and then.
4. Thread the meat on long thin skewers, about 8 to 10 pieces per skewer; put the tomatoes on a separate skewer. You can cook it one of two ways -- on a grill or under the broiler.
GRILL:
1. Make a medium hot fire, and grill for about 5 to 10 min on each side, turning frequently. Don't let the fire flare up and touch the meat -- it will char. If it drips a lot, you can put a piece of foil underneath it. Grill the tomatoes until they're hot through and have a slight bit of char on them.
OVEN:
1. Set the broiler to high, and move the rack to the second position below the broiler. Set the skewers on a wire grate set in a cookie sheet so they're up out of the drippings. Broil about 5 minutes on each side, turning frequently. You want the meat to be done with small areas of browning on the tips of the meat.
KEBAB-E KUBIDEH
makes 6 skewers
1 1/2 lb ground beef, at most 83% lean -- the fat cooks out, so don't worry about it. If it's too lean it won't hold together
1/2 GRATED onion (the other half you didn't use for the barg)
1 large egg, beaten
1/2 teaspoon turmeric
salt
black pepper
1. Beat the egg in a large bowl, add the other ingredients and mix well. Add the ground beef, mix thoroughly, cover, and refrigerate several hours or overnight.
2. Shape the meat into sort of oblong blobs, then slide long, flat metal skewers into them, and press the meat along the skewer and lengthen it until it's about 6 to 8 inches long. I didn't have these so I had to use the small round skewers, which made turning them a bit difficult, but not impossible.
3. As with the kebab-e barg, you can either cook this on the grill or in the oven. Same methodology, only if you had to use the round type skewers, the first few times you turn them you'll need to support the bottom side of each kubideh with a spatula while you turn it. Once it has a good crust on all sides, you can turn them without the spatula. Didn't lose a single one!
4. Whether you cook on the grill or in the oven, cook to an internal temp of 165° F.
I made these in about 20 min in the oven, since it was raining and I couldn't grill them. I had a skewer each of the barg and kubideh, and some of the rice. Mike and Patrick had 2 skewers of each, and mounds of rice. There was one lonely skewer of each and a little rice left over, which Patrick is taking for lunch tomorrow. If he forgets it, I'll have it for lunch.
palsgraf_polka, you HAVE to make this for your mom and dad! I swear, it tastes exactly like Reza's, and when you take the lid off the kubideh mix you'll say "Oh yeah, that's it alright." It was faaaaaaantastic.
