078 Iran – Chelo Kabab Koobideh

078 Iran - Chelo Kabab Koobideh

Chelo Kabab Koobideh

This was my first time using the spice sumac. Sumac is fruity and tart similar to lemon but not as strong. My kababs slid off of my skewers on the grill but they managed to keep there shape. I will need wider metal skewers in the future.

Koobideh

Ingredients

1 lb ground beef

1 onion, grated and drained

1 tablespoon turmeric

1 tablespoon sumac

A few saffron threads

Salt

Pepper

4 tomatoes

2 onions

Preparation 

Dilute saffron in ½ cup of boiling water, cover and infuse for 10 minutes.

Mix the ground meat with the grated onion, then add the spices, salt and pepper.

Stir for 2 minutes after each ingredient is added.

Finish with 3 tablespoons of infused saffron water and mix well again.

Place in a covered container in the fridge for at least 12 hours.

Make 8 koobideh kebabs by pressing the meat well to barbecue skewers.

Pinch the meat with your fingers regularly throughout the skewer every inch to

give its characteristic shape.

Grill the skewers on a BBQ by placing them over the coals. Turn them regularly to

ensure a perfectly even grilling for approximately 15 minutes.

Place the tomatoes and onions on the BBQ and turn regularly. They are served as

an accompaniment to the skewers.

Chelo

Ingredients

2 cups basmati rice

Sunflower oil

A few saffron threads

Salt

Preparation

Soak the rice in plenty of cold water for 2 hours.

Rinse thoroughly and drain.

Cook the rice for 7 minutes in large amount of salted boiling water. Drain the rice, but do not wash the pot. Keep over high heat and add 2 tablespoons oil and 2 tablespoons tablespoons water, stir and scrape the bottom of the pan with a wooden spatula.

Pour the precooked and drained rice to form a pyramid. Poke 3 to 4 holes in the rice with the handle of your wooden spatula. Pour 2 tablespoons of oil in an evenly distributed fashion. Put a dish towel over pot, then cover with pot lid and bring dish towel ends over pot lid. This technique ensures a better seal, and is key to success of this type of rice steaming. Never open the lid throughout cooking. Cook over high heat about 5 to 10 minutes, until a little steam escapes from the sides of the lid.

Then lower heat and cook for 40 minutes. Place the rice in a serving dish and remove the crispy rice crust that formed at the bottom of the pot. Dissolve the saffron in 2 tablespoons of boiling water, take a part of the cooked rice and pour the saffron on top. Serve the kebabs accompanied with the grilled tomatoes and onions and the rice topped with a few tablespoons of saffron rice.

Original recipe found here:

https://www.196flavors.com/iran-chelo-kabab-koobideh/

Author: martymadeitproductions

A Home Chef's Journey

One thought

  1. Chef Marty, How many recipes have you made so far on your world cooking tour?
    I look forward to seeing a new recipe and like your opening comments.

    Like

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