Veal Fillet Kebab in Saffron & Roses

Name: Veal Fillet Kebab in Saffron & Roses (Kabab-e Shahnameh-ye Ferdowsi)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 2 pounds lean loin (veal, lamb or beef); 2 tablespoons lime juice; Coarse salt; Juice of 1 onion, peeled, pureed and strained; Rose petals; 6 flat ⅜ inch-wide skewers; 1 package (12 ounces) of lavash bread; ½ cup butter; ½ teaspoon ground saffron, dissolved in 2 tablespoons rosewater; 2 cups Shiraz wine; Basil; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; Scallions; Pickles

Kabab-e Shahnameh-ye Ferdowsi

Preparation info

Servings:
4

Difficulty
Medium
Ready in
30 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

2 pounds lean loin (veal, lamb or beef)

Asia
Iran
Main course

Method

Remove the backbone from the veal loins, remove the fillets from the loins, and trim off all fat and gristle from the main muscle. Cut meat lengthwise into 3-by-4-by-¼-inch pieces (see note).
In a nonreactive container combine olive oil, salt, pepper, onion juice, lime juice, saffron rosewater and wine. Mix well. Add th