Recipe
Nan-e-Kabab with Persian Spices
Saffron-infused Nan-e-Kabab: A Taste of Persian Delight
4.7 out of 5
Indulge in the rich flavors of Iranian cuisine with Nan-e-Kabab. This traditional dish combines succulent grilled kebabs with aromatic Persian spices, creating a delightful culinary experience.
Metadata
Preparation time
15 minutes (excluding marinating time)
Cooking time
10-12 minutes
Total time
4 hours 27 minutes (including marinating time)
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Halal, Gluten-free, Dairy-free, Low-carb, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Kosher, Nut-free, Egg-free
Ingredients
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500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
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1 large onion, grated 1 large onion, grated
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tablespoons olive oil 2 tablespoons olive oil
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground turmeric 1 teaspoon ground turmeric
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1 teaspoon ground paprika 1 teaspoon ground paprika
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
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1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
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Salt to taste Salt to taste
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Skewers, soaked in water Skewers, soaked in water
Nutrition
- Calories: 320 kcal / 1340 KJ
- Fat: 20g (Saturated Fat: 7g)
- Carbohydrates: 3g (Sugars: 1g)
- Protein: 32g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the grated onion, minced garlic, olive oil, cumin, turmeric, paprika, cinnamon, black pepper, saffron (including the soaking water), and salt. Mix well to form a marinade.
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2.Add the cubed meat to the marinade and coat it evenly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
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3.Preheat the grill to medium-high heat.
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4.Thread the marinated meat onto the soaked skewers, leaving a small space between each piece.
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5.Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked to your desired level of doneness.
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6.Remove the kebabs from the grill and let them rest for a few minutes before serving.
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7.Serve the Nan-e-Kabab with saffron rice, fresh herbs, grilled tomatoes, and flatbread.
Treat your ingredients with care...
- Saffron — To extract the maximum flavor and color from saffron, soak the threads in hot water for at least 10 minutes before using them in the marinade.
Tips & Tricks
- If you prefer a milder flavor, reduce the amount of black pepper and spices in the marinade.
- Soaking the skewers in water before grilling helps prevent them from burning.
- For a smoky flavor, you can grill the tomatoes alongside the kebabs.
Serving advice
Serve Nan-e-Kabab with a side of fragrant saffron rice, fresh herbs like mint and parsley, grilled tomatoes, and warm flatbread. This dish is best enjoyed with a squeeze of lemon juice and a dollop of creamy yogurt.
Presentation advice
Arrange the grilled kebabs on a platter, garnished with fresh herbs and lemon wedges. Serve the saffron rice in a separate bowl, and place the grilled tomatoes and flatbread alongside the kebabs for an enticing presentation.
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