🍢 Kabab Soltani

Name: Kabab Soltani
Total time: 60 min
Yield: 4
Cuisine: Iran
Ingredients: 500 g minced lamb; 500 g lamb fillet; 2 onions, grated; ¼ tsp saffron, ground and steeped in 3 tbsp hot water; 400 g basmati rice; 20 g butter; 2 tsp sumac; Salt and black pepper

Origin: Iran

900kcal

per serving · 450 g

200kcal

per 100 g

56 gProtein12.5 g / 100 g

40 gFat9 g / 100 g

81 gCarbs18 g / 100 g

Kabab soltani, the 'sultan's kebab', is a Persian platter that pairs two skewers: one of kabab koobideh, minced lamb mixed with grated onion, and one of kabab barg, thin strips of marinated lamb fillet. Both are grilled over charcoal and served on fluffy saffron basmati rice with a pat of butter, grilled tomatoes and a sprinkle of tangy sumac. It is juicy, smoky and generous.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

High protein12.5 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: minced lamb, lamb fillet

Not veganbecause of: minced lamb, lamb fillet, butter

Contains dairybecause of: butter

Not keto18 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

minced lamblamb filletonionsaffronbasmati ricebuttersumac

Recipe

4 servings60 min

Ingredients

500 g minced lamb
500 g lamb fillet
2 onions, grated
¼ tsp saffron, ground and steeped in 3 tbsp hot water
400 g basmati rice
20 g butter
2 tsp sumac
Salt and black pepper

Method

Squeeze the juice from the grated onion. Marinate the fillet, cut into thin strips, with the onion juice, half the saffron water, salt and pepper for at least 1 hour.
Knead the minced lamb with the grated onion pulp, salt and pepper until sticky, then press it onto flat skewers.
Cook the rice in salted water until tender, drain and steam it, then mix part of it with the remaining saffron water.
Thread the fillet strips onto skewers and grill both kebabs over hot charcoal, turning, for 6–8 minutes.
Serve the kebabs on the rice with a small piece of butter on top and sumac on the side.

How to make it lighter

Leave out the butter on the rice — 10 g butter ≈ 75 kcal.
Have one skewer with half the rice and add grilled tomatoes or salad.
Ask for the barg skewer over the koobideh if choosing one: fillet is usually leaner than mince.

History

Chelow kabab, rice served with grilled kebab, is often called Iran's national dish, and soltani is its most lavish restaurant version. Combining koobideh and barg on one plate is a fixture of Persian kebab houses today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →