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Saffron Kebab: A Taste of Persia

saffron Persian kebab
Saffron Persian Kebab

Saffron kebab is a delectable journey for your taste buds, offering a burst of flavor that is both familiar and exotic. This succulent dish, hailing from Persia, is a staple in Middle Eastern cuisine and has captured the hearts (and stomachs) of people worldwide.

The secret to its magic lies in the unique combination of ground meat, aromatic spices, and the star of the show - saffron.

Saffron, a spice revered for its vibrant color, subtle earthiness, and delicate floral aroma, elevates the kebab to a whole new level. Its presence is like a whisper of luxury, adding an unmatched depth of flavor that lingers on the palate long after the last bite.

Each mouthful is a delightful dance between the savory richness of the meat, the tangy zip of sumac, and the warm embrace of the spices. But it's the saffron that truly steals the show, weaving its magic and transforming this simple dish into an extraordinary culinary experience.


  • 250 grams ground meat (beef, lamb, or chicken)

  • 1 onion, grated (squeeze out the excess water)

  • 2 tablespoons sumac

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika

  • 1/4 teaspoon saffron threads

  • Butter or oil, for cooking


  1. In a large bowl, combine the ground meat, onion, sumac, salt, pepper, and paprika. Mix well.

  2. Cover the bowl and refrigerate for 1-2 hours, or up to overnight.

  3. Preheat a grill or pan over medium heat.

  4. Form the meat mixture into kebabs.

  5. Brush the kebabs with butter or oil.

  6. Grill or cook the kebabs for 5-7 minutes per side, or until cooked through.

  7. In the last minute of cooking, sprinkle the kebabs with saffron threads.

  8. Serve immediately and enjoy!


  • You can also add other spices to the kebab mixture, such as cumin, coriander, or garlic powder.

  • Serve the kebabs with your favorite sides, such as rice, salad, or naan bread.

  • You can also make the kebabs ahead of time and freeze them. Thaw them overnight in the refrigerator before cooking.

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