Persian Koobideh Kabab with Easy Tahdig Rice

An amazing flavour packed recipe Persian Koobideh Kabab with easy Tahdig Rice #HappyCookingToYou #FoodFusion #Rice

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Prepare Persian Koobideh Kabab:

-Pyaz (Onion) 2 medium

-Beef qeema (Mince) 550g (with 20% fat)

-Lehsan paste (Garlic paste) 1 tsp

-Namak (Salt) 1 tsp or to taste

-Kali mirch powder (Black pepper powder) 1 tsp

-Haldi powder (Turmeric powder) ½ tsp

-Sumac powder ½ tbs

Prepare Tahdig Rice:

-Warm water 1 tbs

-Zafran (Saffron strands) ¼ tsp

-Cooking oil 1 tbs

-Warm water ¼ Cup

-Zafran (Saffron strands) ¼ tsp

-Cooking oil 3 tbs

-Aloo (Potatoes) sliced 2 large

-Namak (Salt) ¼ tsp

-Chawal (Rice) Basmati 2 Cups (boiled with salt until 3/4th done)



Prepare Persian Koobideh Kabab:

-Grate onions with the help of grater.

-On a bowl,place muslin cloth,add grated onion,squeeze well to remove moisture & set aside.

-In a bowl,ad beef mince,garlic paste,salt,black pepper powder,turmeric powder & sumac powder.

-In warm water,add saffron strands,water & mix well.

-In a bowl,add squeezed onion,dissolved saffron,mix well & knead for 6-8 minutes,cover & marinate for 30 minutes in refrigerator.

-Wet hand with water,take a mixture (100g),make a ball & make kebabs on metal skewers & make finger prints on it (makes 6).

-Grease grill pan with cooking oil and grill or pan fry kababs on medium flame until done.

Prepare Tahdig Rice:

-In warm water,add saffron strands,mix well & set aside.

-In a pot,add cooking oil,potatoes,salt and turn on the flame & fry for 3-4 minutes.

-Now add dissolved saffron,rice & spread evenly,cover & steam cook on low flame for 8-10 minutes.

-Flip rice pot on plate,place persian kebabs & serve!



Recipe By: Kanwal Mohsin

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