Spiced Koobideh with Saffron Basmati Rice
Spiced Koobideh with Saffron Basmati Rice
Ingredients
For the Koobideh
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 pound ground lamb, 80/20 lean
- 1 yellow onion, grated and squeezed dry
- 1 teaspoon turmeric
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons salt
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
For the Saffron Basmati Rice
- 2 cups basmati rice, rinsed until water runs clear
- 4 cups water
- 1 teaspoon salt
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 2 tablespoons butter
For Serving
- 2 tomatoes, halved
- 1 green bell pepper, cut into large pieces
- 1 teaspoon sumac, for sprinkling
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the ground beef, ground lamb, grated and squeezed dry onion, turmeric, ground cumin, black pepper, and salt. Add the steeped saffron water (including the threads).
⏱️ 10 min
- 2
Knead the meat mixture vigorously for at least 5-7 minutes until it becomes very sticky and cohesive. This is crucial for the koobideh to hold its shape on the skewers.
⏱️ 7 min
- 3
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld and the mixture to firm up.
⏱️ 60 min
- 4
While the koobideh chills, prepare the rice. In a medium saucepan, combine the rinsed basmati rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender.
⏱️ 20 min
- 5
Once the rice is cooked, gently stir in the steeped saffron water and butter. Fluff with a fork and keep warm, covered.
⏱️ 3 min
- 6
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If using metal skewers, lightly oil them.
⏱️ 5 min•🌡️ 425
- 7
Take a handful of the chilled koobideh mixture (about 1/2 cup) and firmly press it around a skewer, shaping it into a long, flat oval about 6-8 inches long and 1 inch wide. Use your fingers to create indentations along the length of the koobideh, which helps it cook evenly and prevents it from falling off.
⏱️ 10 min
- 8
Place the skewered koobideh, tomato halves, and bell pepper pieces directly on the hot grill. Grill the koobideh for 3-4 minutes per side, turning carefully, until nicely charred and cooked through. Grill the vegetables until tender and slightly charred.
⏱️ 12 min•🌡️ 425
- 9
Carefully slide the koobideh off the skewers onto a serving platter. Serve immediately with the saffron basmati rice, grilled tomatoes, and bell peppers. Sprinkle with sumac and fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Koobideh with Saffron Basmati Rice
Ingredients
For the Koobideh
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 pound ground lamb, 80/20 lean
- 1 yellow onion, grated and squeezed dry
- 1 teaspoon turmeric
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons salt
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
For the Saffron Basmati Rice
- 2 cups basmati rice, rinsed until water runs clear
- 4 cups water
- 1 teaspoon salt
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 2 tablespoons butter
For Serving
- 2 tomatoes, halved
- 1 green bell pepper, cut into large pieces
- 1 teaspoon sumac, for sprinkling
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the ground beef, ground lamb, grated and squeezed dry onion, turmeric, ground cumin, black pepper, and salt. Add the steeped saffron water (including the threads).
⏱️ 10 min - 2
Knead the meat mixture vigorously for at least 5-7 minutes until it becomes very sticky and cohesive. This is crucial for the koobideh to hold its shape on the skewers.
⏱️ 7 min - 3
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld and the mixture to firm up.
⏱️ 60 min - 4
While the koobideh chills, prepare the rice. In a medium saucepan, combine the rinsed basmati rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender.
⏱️ 20 min - 5
Once the rice is cooked, gently stir in the steeped saffron water and butter. Fluff with a fork and keep warm, covered.
⏱️ 3 min - 6
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If using metal skewers, lightly oil them.
⏱️ 5 min•🌡️ 425 - 7
Take a handful of the chilled koobideh mixture (about 1/2 cup) and firmly press it around a skewer, shaping it into a long, flat oval about 6-8 inches long and 1 inch wide. Use your fingers to create indentations along the length of the koobideh, which helps it cook evenly and prevents it from falling off.
⏱️ 10 min - 8
Place the skewered koobideh, tomato halves, and bell pepper pieces directly on the hot grill. Grill the koobideh for 3-4 minutes per side, turning carefully, until nicely charred and cooked through. Grill the vegetables until tender and slightly charred.
⏱️ 12 min•🌡️ 425 - 9
Carefully slide the koobideh off the skewers onto a serving platter. Serve immediately with the saffron basmati rice, grilled tomatoes, and bell peppers. Sprinkle with sumac and fresh chopped parsley.
⏱️ 3 min