Perfect Persian Kabob (Koobideh)

Updated at: Thu, 17 Aug 2023 13:45:28 GMT

Step 1

First, you have to grind the two onions. You can grind them by hand or with a grinder. The important part is that you have to let the juice drain. Get the onion water out of it so all the water is gone.

Step 2

Next, mix the beef, lamb, onion, salt, pepper, garlic powder, and sumac together in a large bowl. Be very careful to mix everything together. It takes maybe a couple of minutes to finish it. Mix it as much as you can because the more you do here the easier it's going to be to put on a skewer so it won't drop into the flame or heat. Once you are done, you can see that you can take the whole thing and it's not going to come apart.

Step 3

Now it's time to start putting on a skewer. Have a little bit of warm water next to you. Wet your hand and grab the handful of the mixture. Place the handful of meat a little lower than the top of the skewer and press it tight going down, wetting your hand and repeating until finished. On both sides push your fingers against it creating a ridge effect.

Step 4

Place the skewers over the grill. It is very very very important at the beginning to frequently turn the skewers around so that the meat sticks and doesn't drop. That's the key. Turn them a few times until they hold to the skewer, then you can let it cook on one side, turning them four or five more times to finish up.

Step 5

Place the tomatoes on a skewer and grill them at the same time as the koobideh.

Step 6

Wash the rice a few times with cold water. Wash it until the water becomes a little clearer. Then put it on a stove and put hot water in it up to 3/4 full. Add the salt. We are going to drain this water, so if it is a little more salt than you think is right it is still okay.

Step 7

Once it has started boiling, we have to drain it because it's kind of cooked and uncooked. Wash it off so that the salt goes away. After this it will be steam cooked.

Step 8

Put about four tablespoons of oil into the pot and place the rice back on top of it. Put it over medium-high for five to ten minutes. After it starts steaming reduce the heat and cover it for another 20 minutes. When you are finished, place it on a dish and place the liquid saffron on top of it.

Step 9

This can also be made in the oven using an oven safe pan such as an oiled casserole dish. Simply place the meat in rows similar to how it looks on a skewer. The tomatoes can be cut in half and placed into the gaps.

Step 10

To brew liquid saffron, you can put a dash of saffron in a cup with a small ice cube, which will bring out the color and flavor. Alternatively, you can use a little hot water, or mix both methods together, first using ice then adding hot water.

Step 11

Persians love to eat this food with raw onion, butter, and sumac.

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