Chicken Koobideh with Dill Rice
Chicken Koobideh with Dill Rice
Ingredients
For the Chicken Koobideh
- 1 1/2 pounds ground chicken, preferably dark meat
- 1 yellow onion, grated and squeezed dry
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon saffron threads, bloomed in 2 tablespoons hot water
- 1 tablespoon olive oil
For the Dill Rice (Baghali Polo)
- 2 cups Basmati rice, rinsed until water runs clear
- 1/2 cup fresh dill, finely chopped
- 1 cup frozen lima beans, thawed (or fava beans)
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 4 cups water
For Serving
- 2 tomatoes, halved
- 1 green bell pepper, cut into large pieces
- 1 teaspoon sumac
- 4 fresh lemon wedges
Instructions
- 1
Prepare the Chicken Koobideh: In a large bowl, combine the ground chicken, grated and squeezed dry yellow onion, minced garlic, finely chopped fresh parsley, turmeric, cumin, salt, and black pepper. Add the bloomed saffron (including the liquid) and olive oil.
⏱️ 10 min
- 2
Mix thoroughly with your hands until all ingredients are well combined and the mixture becomes slightly sticky. This is crucial for the koobideh to hold its shape.
⏱️ 5 min
- 3
Cover the bowl and refrigerate the chicken mixture for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mixture to firm up.
⏱️ 120 min
- 4
Prepare the Dill Rice: In a large pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Add the rinsed Basmati rice and cook for 5-7 minutes, or until the rice is par-cooked (al dente).
⏱️ 10 min•🌡️ 212
- 5
Drain the rice in a colander. In the same pot, melt 1 tablespoon of butter over medium heat. Layer about 1/3 of the par-cooked rice at the bottom of the pot. Sprinkle with some fresh dill and thawed lima beans.
⏱️ 5 min
- 6
Continue layering the remaining rice, dill, and lima beans, ending with a layer of rice. Create 3-4 small holes in the rice with the handle of a spoon to allow steam to escape. Drizzle the remaining 1 tablespoon of melted butter over the top.
⏱️ 5 min
- 7
Cover the pot with a clean kitchen towel, then place the lid tightly on top. Cook on low heat for 25-30 minutes, or until the rice is fluffy and fragrant. A crispy tahdig (crust) may form at the bottom.
⏱️ 30 min
- 8
Form the Koobideh: Preheat your grill to medium-high heat (about 400-450°F). If using skewers, lightly moisten your hands with water. Take a portion of the chicken mixture (about 1/4 cup) and firmly press it around a flat metal skewer, shaping it into a long, thin log about 6-8 inches long and 1 inch thick. Create indentations with your fingers along the length of the koobideh.
⏱️ 15 min
- 9
Alternatively, if not using skewers, shape the mixture into oval patties.
⏱️ 5 min
- 10
Grill the Koobideh: Place the skewers or patties directly on the preheated grill. Grill for 3-4 minutes per side, turning occasionally, until cooked through and lightly charred. Grill the halved tomatoes and bell pepper pieces alongside the koobideh until softened and slightly charred.
⏱️ 15 min•🌡️ 425
- 11
Serve: Fluff the dill rice with a fork. Arrange the chicken koobideh, grilled tomatoes, and bell peppers on a platter. Sprinkle the koobideh with sumac and serve immediately with fresh lemon wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Koobideh with Dill Rice
Ingredients
For the Chicken Koobideh
- 1 1/2 pounds ground chicken, preferably dark meat
- 1 yellow onion, grated and squeezed dry
- 3 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon saffron threads, bloomed in 2 tablespoons hot water
- 1 tablespoon olive oil
For the Dill Rice (Baghali Polo)
- 2 cups Basmati rice, rinsed until water runs clear
- 1/2 cup fresh dill, finely chopped
- 1 cup frozen lima beans, thawed (or fava beans)
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 4 cups water
For Serving
- 2 tomatoes, halved
- 1 green bell pepper, cut into large pieces
- 1 teaspoon sumac
- 4 fresh lemon wedges
Instructions
- 1
Prepare the Chicken Koobideh: In a large bowl, combine the ground chicken, grated and squeezed dry yellow onion, minced garlic, finely chopped fresh parsley, turmeric, cumin, salt, and black pepper. Add the bloomed saffron (including the liquid) and olive oil.
⏱️ 10 min - 2
Mix thoroughly with your hands until all ingredients are well combined and the mixture becomes slightly sticky. This is crucial for the koobideh to hold its shape.
⏱️ 5 min - 3
Cover the bowl and refrigerate the chicken mixture for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mixture to firm up.
⏱️ 120 min - 4
Prepare the Dill Rice: In a large pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Add the rinsed Basmati rice and cook for 5-7 minutes, or until the rice is par-cooked (al dente).
⏱️ 10 min•🌡️ 212 - 5
Drain the rice in a colander. In the same pot, melt 1 tablespoon of butter over medium heat. Layer about 1/3 of the par-cooked rice at the bottom of the pot. Sprinkle with some fresh dill and thawed lima beans.
⏱️ 5 min - 6
Continue layering the remaining rice, dill, and lima beans, ending with a layer of rice. Create 3-4 small holes in the rice with the handle of a spoon to allow steam to escape. Drizzle the remaining 1 tablespoon of melted butter over the top.
⏱️ 5 min - 7
Cover the pot with a clean kitchen towel, then place the lid tightly on top. Cook on low heat for 25-30 minutes, or until the rice is fluffy and fragrant. A crispy tahdig (crust) may form at the bottom.
⏱️ 30 min - 8
Form the Koobideh: Preheat your grill to medium-high heat (about 400-450°F). If using skewers, lightly moisten your hands with water. Take a portion of the chicken mixture (about 1/4 cup) and firmly press it around a flat metal skewer, shaping it into a long, thin log about 6-8 inches long and 1 inch thick. Create indentations with your fingers along the length of the koobideh.
⏱️ 15 min - 9
Alternatively, if not using skewers, shape the mixture into oval patties.
⏱️ 5 min - 10
Grill the Koobideh: Place the skewers or patties directly on the preheated grill. Grill for 3-4 minutes per side, turning occasionally, until cooked through and lightly charred. Grill the halved tomatoes and bell pepper pieces alongside the koobideh until softened and slightly charred.
⏱️ 15 min•🌡️ 425 - 11
Serve: Fluff the dill rice with a fork. Arrange the chicken koobideh, grilled tomatoes, and bell peppers on a platter. Sprinkle the koobideh with sumac and serve immediately with fresh lemon wedges.
⏱️ 5 min