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How To Make Persian Kabab Soltani | Ep 543
1 strip lamb backstrap, butterflied and tenderized
1/2 brown onion, grated, juice squeezed out
1/2 tsp salt
1/4 tsp black pepper
1 tsp saffron water
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground turmeric
1/2 tsp red sumac
300g lamb mince
50g butter
pinch saffron threads
1 tomato
1 banana chilli/bell pepper/capsicum
saffron water
Serve with rice, garnish with fresh mint, red raddish, red onion and sumac
Garnish with fresh coriander. Serve with steamed jasmine rice
How To Make Persian Kabab Soltani | Ep 543
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