Cholo Kabab Koobideh

Minced Meat Grilled Kabob & Basmati Rice

Chef Mojdeh Eghbal

Ground meat 3.5 lbs.
2.5 lbs ground lamb
1 lb 85% lean ground beef
Grated onions - 3 cups
Place the grated onions in a strainer over a bowl and drain the juice completely.
Turmeric 1 teaspoon
Black pepper - 1 teaspoon
Salt - 6 teaspoons
Tomatoes - 12
One teaspoon of Saffron dissolved in 4 tablespoons of boiling water
Butter - 6oz.
Vegetable oil - 1/4 cup
Basmati rice - six cups
Water - 9 cups
Fresh lime juice - 1/8 cup
Chicken powder - 1 tablespoon

Koobideh Kabab (Minced Meat Mixture Kabab)

In a large bowl, mix the meat, the drained onion pulp, turmeric, 1 tablespoon of brewed liquid Saffron, and salt and pepper. Knead the mixture for about 30 minutes. Cover the bowl and place it in the refrigerator for an hour to rest.
After the chilled resting period, take the bowl out and divide the mixture into 12 meatballs. Place each meatball on a flat skewer and gently squeeze it around the skewer, forming a sort of a flat sausage wrapped around the skewer. Place skewers on a hot grill.
Simultaneously you may also skewer the side vegetables (tomatoes, onions, and the green chili peppers) and place the skewers on the grill.

Cholo (Steamed White Basmati Rice)

Place the Basmati rice, 2 oz. of butter, 2 teaspoons salt, and the vegetable oil into a rice cooker and cook for 60 minutes.

The Special Sauce

On medium heat, mix the fresh lime juice, 4 oz. of butter, chicken powder, 3 tablespoons of the Saffron mixture, in a pan. Remove from heat when the butter is completely melted. When the kabab is ready, pour this sauce over it.

Farhang.org