Koobideh Kabob with Saffron Rice

1. Prepare the koobideh mixture

Grate onion and squeeze out excess liquid thoroughly.

Mix:

• beef/lamb
• onion
• garlic
• turmeric
• sumac
• salt & pepper

Knead mixture for several minutes until sticky and cohesive.

Refrigerate 1 hour.

2. Shape the kabobs

Press meat firmly around wide skewers into long, even kabobs.

3. Grill

Cook over high heat or charcoal, rotating frequently until lightly charred and juicy.

Grill tomatoes and onions alongside.

4. Make the saffron rice

Rinse rice until water runs clear.

Cook until fluffy.

Steep saffron in hot water and gently fold into rice with butter for a golden finish.

Optional: create crispy tahdig at the bottom of the pot.

5. Plate

Serve koobideh over saffron rice with grilled vegetables, herbs, and extra sumac.