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While we love steaks seasoned simply with coarse salt and pepper and expertly charred over live fire, we were intrigued by a preparation for Persian steak described to us by Steven’s friend, California-based architect Marco Brambilla.
The steak is called “barg kebab,” or “leaf kebab” (barg is the Farsi term for leaf), it is beefsteak marinated in a mixture of onion or onion juice, saffron-infused water, salt, and pepper, and grilled over a hot fire, and served with rice and char-grilled vegetables.
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