If you have ever stared at a Persian menu wondering whether to order koobideh or barg, you are not alone. They are the two most iconic kebabs in Iranian cuisine — both grilled over charcoal, both served on saffron basmati rice with a grilled tomato — and yet they are completely different dishes. Here is the quick, no-nonsense guide we give our regulars at Next Stop Cafe in Winnipeg.

The meat

Koobideh is ground meat — traditionally a blend of beef and lamb, mixed with grated onion, salt, and a pinch of sumac. The mixture is kneaded by hand until it becomes tacky enough to grip a wide, flat skewer.

Barg (the Persian word for "leaf") is a whole, thin slice of beef tenderloin (filet) — sometimes lamb. It is butterflied, gently scored, and marinated in saffron, lemon juice, grated onion and a little olive oil for several hours.

The preparation

Koobideh is shaped directly onto the skewer table-side at the grill — a skill that takes years to master, because if the meat slides off into the fire, dinner is gone. Barg is laid flat across the skewer and grilled fast and hot so it stays tender.

The flavour

Koobideh: juicy, savoury, deeply charcoal-kissed. The onion and salt do all the work; no marinade needed.
Barg: clean, buttery, saffron-forward. Lighter on the palate, almost melts in the mouth.

Which one should you order?

If it is your first time eating Persian food, koobideh is the safer bet — it is the dish most Iranians grew up with, and it is hard not to love. If you already know you prefer premium cuts and a milder, more elegant flavour, go for barg.

And if you cannot decide? Order a Soltani — "the king" — which is one skewer of koobideh and one skewer of barg on the same plate. It is the most popular order at Next Stop Cafe, and the easiest way to taste the full story of Iranian kebab in one sitting.

A note on chicken

People sometimes confuse "barg" with "joojeh" (chicken kebab) or "chicken barg." Real barg is always beef or lamb. The chicken equivalent — a flattened, saffron-marinated breast — is usually called joojeh barg on our menu.

Try them both

Both kebabs are on our dinner menu every day, grilled to order over real charcoal. Dine in at 333 Pembina Hwy in Winnipeg, or order online and we will pack everything fresh, including the saffron rice and grilled tomato.