Shahnameh Veal Kabab

Name: Shahnameh Veal Kabab (Kabab-e Shahnameh)
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: Spring onions; Pickles; Basil; Coarse sea salt; Dried rose petals, crushed; ½ cup (110 g) butter; 2 cups (480 ml) Shiraz wine; 1 package (12-ounces/345 g) lavash bread; 4 flat, thin ½-inch/1cm-wide skewers; Juice of 1 onion, peeled, pureed, and strained; ½ teaspoon freshly ground black pepper; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; 2 pounds (900 g) lean loin of veal (lamb or beef); 2 pounds (900 g) lean loin of veal (lamb or beef); ½ teaspoon sea salt; 2 tablespoons olive oil; 2 pounds (900 g) lean loin of veal (lamb or beef)

Kabab-e Shahnameh

Preparation info

Servings:
4

Difficulty
Medium
Ready in
25 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 pounds (900 g) lean loin of veal (lamb or beef)

Asia
Iran
Lunch
Main course
Southeast Asia

Method

Have your butcher remove the backbone from the loin, and trim all gristle from the main muscle. Place loin on a cutting board and open it up on one side, turn and open on the other side to form a flat piece of meat. To tenderize, use the blunt edge of a cleaver to pound the loin vertically with the grain.
Cut the flattened loin lengthwise, with the grain into 3