RECIPE + PAIRING

Persian Koobideh Kebab

WHY THE PARING WORKS

Persian Koobideh Kebab paired with Melograno Orange Blossom Martini is a refined combination that celebrates Persian flavors. The kebab’s smoky char, saffron complement the cocktail’s bright citrus and delicate floral orange blossom notes.

INGREDIENTS

Kebab

2 lbs ground beef (80/20), or 1 lb beef + 1 lb ground lamb
1 large yellow onion, finely grated and squeezed dry
2 garlic cloves, grated
1 tsp ground turmeric
1 tsp black pepper
2 tsp kosher salt
½ tsp ground sumac (plus more for serving)
¼ tsp saffron threads, bloomed in 2 tbsp hot water
1 tbsp olive oil

For Serving

Saffron basmati rice
Fresh basil, mint, and parsley
Lavash or sangak bread
Sumac

INSTRUCTIONS

1. Prepare the onion

Grate the onion and squeeze out as much liquid as possible using a clean kitchen towel. This helps the kebabs stay together.

2. Make the mixture

Combine:

Ground meat
Onion
Garlic
Turmeric
Salt
Pepper
Sumac
Bloomed saffron
Olive oil

Mix thoroughly for 8-10 minutes until the mixture becomes sticky and cohesive. Refrigerate for at least 1 hour.

3. Shape

Form the meat onto wide metal skewers, pressing firmly and creating the classic ridged pattern with your fingers.

4. Grill

Cook over very hot charcoal or a gas grill for about 3-4 minutes per side, turning carefully until browned with slight charring while remaining juicy.

Saffron Rice

Cook basmati rice until fluffy, then finish with:

Bloomed saffron
Melted butter
A sprinkle of flaky salt

PREMIUM NON-CARBONATED AGAVE COCKTAILS