How to make Koobideh Kabob

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and often more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color and health benefits at a lower cost.

flatbread

🥗Healthier: whole grain pita

💰Cheaper: tortillas

Whole grain pita adds fiber, while tortillas are often less expensive.

ground beef

🥗Healthier: lean ground beef

💰Cheaper: ground chicken

Lean ground beef reduces fat content, while ground chicken is typically cheaper.

Wash and soak 2.5 cups of basmati rice for 20 to 30 minutes.

Grind the onion and squeeze out excess moisture.

Add the grated onion to 1 pound of beef in a mixing bowl.

Season the meat mixture with 0.5 tablespoon of sea salt, 1 tablespoon of turmeric, a little bit of paprika, and black pepper to taste; mix well.

Spread the meat mixture evenly in a pan, pressing it down to make it thin.

Make shallow cuts in the meat mixture without cutting all the way through.

Cover the pan with a lid and turn the stove to medium heat.

After about 5 to 10 minutes, cut the kebab more deeply and turn it over.

In a rice cooker, boil water and add 2 tablespoons of salt once boiling.

Add the soaked rice to the boiling water and cook until soft, about 5 to 10 minutes.

Once the rice is soft, drain the water and add oil to the bottom of the rice cooker.

Add the rice back into the rice cooker, cover with the lid, and set to cook for 20 to 30 minutes.

Check the rice after cooking; it should be fluffy and fully cooked.

Serve the kebab with the cooked rice, optionally adding saffron, radishes, mint, and tomatoes.

Cooking Techniques

Equipment Needed

Spice Level: