Tehran and nationwide · Charcoal kebab with saffron rice
Chelo Kabab Koobideh
Juicy minced-meat skewers with grilled tomatoes, sumac and steamed saffron rice.
Ingredients
- 600 g mixed minced lamb and beef
- 2 grated, well-drained onions
- Salt, pepper and sumac
- 3 cups basmati rice
- Bloomed saffron
- Tomatoes and butter
Measure and prepare every ingredient, read the complete method once, and keep chilled ingredients cold until the step that needs them. Use a timer, but let the sensory cues guide you.
Detailed method
- 1
Knead meat, onion and seasoning for 10 minutes; chill for one hour.
Technique for this step: Cut and measure ingredients evenly so they cook at the same rate; preheat the pan or pot before the first addition. - 2
Press firmly around flat skewers and ridge with your fingers.
Technique for this step: Control the heat: a steady gentle sizzle is ideal; smoke or a scorched smell means the pan is too hot. - 3
Grill over very hot charcoal, turning continuously.
Technique for this step: Stir slowly and regularly, checking texture at short intervals; uncover only when evaporation is needed. - 4
Serve with saffron rice, butter, sumac and grilled tomatoes.
Technique for this step: Rest briefly before serving, then make one final check of seasoning, temperature and consistency.
How to know it is ready
Do not rely on time alone: check texture, aroma and colour. The finished flavour should taste integrated, with no raw spice, floury starch or harsh acidity standing apart.
Adjustments & troubleshooting
If it is thin, reduce uncovered over gentle heat; if too thick, add hot water one spoonful at a time. Correct salt, sweetness and acidity at the end, after the flavours have settled.
Make ahead, storage & serving
Cool leftovers in a shallow airtight container within two hours, refrigerate for up to 3 days and reheat gently until piping hot. Add crisp garnishes, fresh herbs and dairy only when serving.
