Chelo Kabab Koobideh

Method:

For the kebab: Using a blend of minced (ground) beef and lamb is crucial for properly preparing the kebabs, as this will mean a better flavour and an improved fat content, keeping the kebab moist.

Chop the meat into cubes and mix in a bowl. Season to taste with the salt, paprika, sumac and black pepper. You need t season liberally with salt at this point (a proper koobide should be a little on the salty side).

Wash the onions, peel them and grate them very finely (alternately pass through your minces). Drain away any juice from the onions (but reserve this) then set aside in a bowl.

Mince the spiced meat mixture 2 or 3 times with your mincing machine. Then add the minced onions to the minced meat and knead as much as you can. The more you knead the more consistent and sticky the mixture will be (this helps the kebabs form). Transfer to a bowl, cover and refrigerate for 3 hours

Remove the chilled mixture from the refrigerator and knead once more. Wet your hand in the reserved onion juice then pick up a fistful of meat and squeeze it from the top of a flat metal skewer to the bottom. Cover the skewer with the minced meat mixture. Squeeze the starting and ending points of the kabab to ensure it sticks properly to the skewer. Let your fingers leave their prints on the meat. Because it will help with the cooking.

Be careful that the coals be even in your barbecue. When the coals are covered with a white layer of ash, set the kebab skewers on the grill and let it cook gradually and slowly. Remember to flip them to have both sides cooked and also prevent any one side from burning.

When kababs are ready insert the tomatoes on the end of your skewers and grill them too.

When ready to serve the kababs, melt some butter and grease them with it. it will enhance the flavour and looks of the koobides.

For the rice: Rinse, drain and soak the rice in a large bowl of water for about 30 minutes.

In a pan of lightly-salted water to a boil. Drain the soaked rice and add it to the boiling water. Return to a boil and continue cooking until the rice is almost cooked through (about 8-10 minutes).

Drain the water from the rice, then pour the rice back into the pot. Add the yoghurt and oil and mix gently. Add the saffron water to one section of the rice and mix it in lightly. Cover the pot and let it steam on very low heat or in the oven at 180C for about 15-20 minutes. If you want to form the classic rice-crust on the base of the pot (called Tadig in Persian), then increase the heat slightly to about medium low during the last 10 minutes of steaming.

Open the pot, remove the section with the coloured/saffron rice and set it aside. Gently fluff up the remainder of the rice. Serve the white rice on a platter, then add the coloured rice on top. Top this with a pat of the chilled butter, then add the kebabs, grilled tomato and a naan bread.

Sprinkle more sumac powder over the top if you are using it.

Chelo Kabab Koobideh

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