Chelo Kabab Koobideh

Ingredients

Scaled for your household (4 portions) · original serves 4

• Beef mince455 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Brown onion3
  Original recipe breakdown · used in multiple steps

  • 1 onion, grated and drained
  • 2 each Onions for grilling
• Turmeric1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Sumac1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Saffron for meatto taste
  Original recipe breakdown · used in multiple steps

  • A few saffron threads for kebabs — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
  • A few saffron threads for rice — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Tomatoes4
• Basmati rice2 US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Sunflower oil4 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Water for meat saffron½ US cup + 4 US tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • Method: half cup boiling water for infusion; use 3 tablespoons of resulting infusion — US customary volume preserved. No food-density conversion to grams is assumed.
  • 2 US tbsp Water for rice base — US customary volume preserved. No food-density conversion to grams is assumed.
  • 2 US tbsp Water for rice saffron — US customary volume preserved. No food-density conversion to grams is assumed.
  • Additional water for soaking and boiling rice, source amount unspecified — Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Infuse kebab saffron in the half-cup boiling water for 10 minutes. Thoroughly mix beef, drained onion, spices, seasoning and 3 tablespoons of infusion. Cover and refrigerate at least 12 hours.

2. 2

   During the final 2 hours, soak rice in cold water. Rinse; boil in salted water for 7 minutes and drain.

3. 3

   Heat 2 tablespoons oil and measured base water in the rice pot. Add rice as a mound, make steam holes and add remaining oil. Cover with a towel-wrapped lid, keeping cloth away from heat. Cook high 5–10 minutes, then low 40 minutes.

4. 4

   Shape meat onto eight skewers; barbecue about 15 minutes, turning. Grill tomatoes and onions alongside. Infuse rice saffron in its measured water and mix with some rice; serve together.