Persian

Chelo Kabab Koobideh

A classic Persian plate of saffron-scented steamed rice served with juicy koobideh kababs, grilled tomatoes, butter, sumac, and fresh herbs. The kababs are kneaded well with drained grated onion and cooked over high heat for their characteristic smoky, tender texture.

▶Watch it madeHenrys HowTos · 6:35

Ingredients

• Ground lamb or a 50/50 mix of lamb and beef, 20% fat400g
• Yellow onion1 medium, finely grated
• Fine sea salt1 1/2 tsp
• Ground black pepper1/2 tsp
• Ground turmeric1/4 tsp
• Baking soda1/8 tsp
• Ice water1 tbsp
• Basmati rice1 cup
• Kosher salt, for soaking and boiling rice2 tbsp
• Saffron threads1/4 tsp, ground
• Hot water2 tbsp
• Unsalted butter3 tbsp
• Neutral oil1 tbsp
• Lavash or thin flatbread, for tahdig1 small piece
• Ripe tomatoes2 medium
• Ground sumac1 tsp
• Fresh basil, mint, or tarragon1 small handful
• Raw onion1/2 small, sliced

Method

1. Rinse the basmati rice in several changes of cool water until the water runs mostly clear.
2. Soak the rice in cool water with 1 tablespoon kosher salt for 1 hour, then drain.
3. Grate the onion finely, place it in a clean cloth or sieve, and squeeze out as much juice as possible.
4. Combine the ground meat, drained grated onion, fine sea salt, black pepper, turmeric, baking soda, and ice water in a bowl.
5. Knead the meat mixture vigorously for 8 to 10 minutes until sticky, smooth, and cohesive.
6. Cover the kabab mixture and refrigerate for at least 1 hour.
7. Dissolve the ground saffron in 2 tablespoons hot water and let it bloom.
8. Bring a pot of water to a rolling boil, salt it generously, and add the drained rice.
9. Boil the rice for 5 to 7 minutes until the grains are elongated and soft at the edges but still firm in the center.
10. Drain the rice and rinse briefly with lukewarm water.
11. Add the oil and 1 tablespoon butter to the rice pot, lay the lavash on the bottom, and mound the drained rice over it.
12. Poke a few steam holes in the rice, cover the lid with a clean towel, and steam over medium-low heat for 35 to 40 minutes.
13. Mix 2 tablespoons of the cooked rice with the bloomed saffron and 1 tablespoon butter, then set it aside for serving.
14. Divide the chilled meat mixture into 4 equal portions.
15. Press each portion firmly onto a wide flat metal skewer, making an even kabab about 20 cm long, and pinch shallow ridges along the meat with your fingers.
16. Prepare a hot charcoal grill and place the skewers over the heat.
17. Turn the kababs every 20 to 30 seconds for the first 2 minutes so the meat sets and does not fall from the skewers.
18. Continue grilling, turning often, for 6 to 8 minutes until browned, smoky, and cooked through but still juicy.
19. Grill the tomatoes beside the kababs until blistered and softened.
20. Fluff the steamed rice onto plates, top with saffron rice and the remaining butter, and loosen the crisp lavash tahdig from the pot.
21. Slide the kababs off the skewers onto the rice and serve with grilled tomatoes, tahdig, sumac, fresh herbs, and sliced raw onion.

Common questions