Kabab soltani is one of the most popular Persian kebab combinations, usually served with one skewer of koobideh and one skewer of barg kebab. It is a classic restaurant-style Iranian dish, often served with saffron rice, grilled tomatoes, fresh herbs, onion, and sometimes sangak bread.
The key to a good kabab soltani is balance: the koobideh should be juicy and flavorful, while the barg should be tender and well-marinated. In this recipe, you’ll learn how to prepare both parts of the dish and serve them together in a traditional Persian style.
What is Soltani Kabob?
Cholo Kabab Soltani (beef soltani) is a combination of one skewer of Koobideh Kabab and one skewer of Kabab Barg. cholo kabab means chelo (pilaf) or Persian rice and Sangak Bread with kebab.
In this article, we are going to introduce you to how to make Sultani kebab and its important points.
How to Make Kabab Soltani?
For: 6 people
Preparation: 30 minutes
Cook for 1 hour
Ingredients for Kabab Soltani:
We need these ingredients to prepare Sultani kebab for 6 people.
For Kabab Barg:
| Lamb tenderloin or beef fillet | 1.65 pounds |
| Medium onions | 3 pcs |
| Liquid oil | 1 cup |
| Brewed saffron | 2 tbsp |
| Salt and pepper | as needed |
| Bell pepper | 2 pcs |
For Kabab Koobideh:
| Ground lamb or veal | 1.65 pounds |
| Medium onions | 2 pcs |
| Brewed saffron | as needed |
| Salt and Black pepper | as needed |
How to Make Kabab Soltani:
Preparing Kabab Barg:
1. Cut the straight meat into 8, 5, and 3 cm wide and 12 cm long.
2. Slice the slices half a centimeter thick.
3. Wash and clean the onion and bell pepper, chop them, and then mix the chopped onion and bell pepper in a bowl with liquid oil, saffron, and black pepper. Pour the meat slices into it.
4. Cover the container with cellophane and refrigerate for 24 hours.
5. After 24 hours, remove the meat from the ingredients, beat it gently with the back of a knife or a steak hammer to thin and shape the meat slices, and apply liquid oil and saffron while beating.
6. To skewer the pieces of meat, first skewer the 8 x 12 pieces, then insert the 5 x 12 pieces and the 3 x 12 pieces into the skewer respectively, place the skewer on a wet board, and shape it with your hands. Then cut the excess meat from both sides to make the kebab cone-shaped.
7. Put the kebab skewers in the refrigerator for 2 hours, and then put them over the fire while frying, applying kebab sauce on it so that it doesn’t dry out.
Preparing Kabab Koobideh:
1. Mince the mutton offal twice.
2. Grate the onion and squeeze its juice.
3. Mix the minced meat with grated onion, salt, pepper, and saffron well, and knead until a sticky and uniform meat mixture is obtained.
4. Skewer the meat, and after skewering the meat, put it in a cool place (refrigerator) for at least 2 hours, and then transfer it to the fire.
5. Put the kebab koobideh next to the kabab barg and serve with rice, grilled tomatoes, and lemon.
Important Tips for the Best Kabab Soltani
- The meat used for kabab koobideh must be ground twice.
- The meat must be stale or frozen, and two days have passed since its slaughter.
- Meat fat should be balanced.
- When skewering the meat, it should be very cold.
Kebabs are made with a variety of meat and in various ways, such as Jujeh Kabab, Chelo Kabab Koobideh, Kabab Bakhtiari, Chicken Koobideh, Dande Kabab, and Kabab Torsh.
Serving Suggestions for Soltani Kebab
- Next to this kebab, Iranian saffron rice is usually served.
- In the other model, Sangak Bread or Tufton Bread is used
- To make this Iranian kebab more delicious, grilled tomatoes are also used in this dish.
- Sabzi khordan and Mast o Khiar are served as a side dish next to Iranian kebabs
- For drinks, the very delicious Iranian Doogh is used
At Persian restaurants, the combination of one kabab barg and one kabab koobideh is typically called Soltani, meaning “sultan’s feast”. The combination of one kabab barg, one jujeh kabab and kabab koobideh is typically called Shah abbasi, meaning “Shah Abbas’ meal”. The traditional beverage of choice to accompany Persian kabab is doogh, a sour yogurt drink with mint and salt.
sourced: https://en.wikipedia.org/wiki/Kebab
FAQ
1. What is the difference between Soltani Kabob and Bakhtiari kabab?
Soltani kebab includes a Barg skewer and a Koobideh skewer, but Bakhtiari kabab is a combination of chenjeh kabab and joojeh kabab.
2. What is the main ingredient in kebab sultani?
The main ingredients of soltani kebab are Mutton breast meat, Straight mutton, Medium onions, Black pepper, and Saffron (brewed).
3. What is served with Soltani Kabab?
Soltani kabob is served with zeytoon parvardeh, mast o musir, nan sangak, and Persian doogh.
4. What is the difference between Soltani and Koobideh?
Kabab Koobideh consists of a combination of minced meat, onion, and various spices, while Sultani kebab consists of a Kabab Koobideh skewer and a Kabab Barg skewer.
5. What is sultani meat?
This dish usually consists of two different skewers: a leaf skewer (of tenderized lamb or beef tenderloin, marinated and grilled) and a battered skewer (ground meat, usually a mixture of mutton and veal, seasoned ), which are served together with Iranian rice or Iranian breads.
What is Soltani kabab?and different between kabab koobideh and sultani?
Hi dear alexis,soltani kabab is combination of one skewer koobideh kabab and one skewer kabab barg but kabab koobideh is a skewer of just kabab koobideh and maked with minced meat.