Chelo Kabab Koobideh

Grilled minced lamb kababs with saffron butter rice.

Ingredients

• 700 g Ground lamb
• 1 large Onion
• 1 tsp Turmeric
• 3 cups Basmati rice
• 1 pinch Saffron
• 4 tbsp Butter
• 1 tbsp Sumac
• 2 tsp Salt
• 1 tsp Black pepper
• 1 Egg yolk

Method

1. Make the kabab mix — Grate the onion, squeeze out its liquid, then knead it into the lamb with turmeric, salt, pepper and egg yolk for 10 minutes until sticky.
2. Rest the mix — Chill for 1 hour so it holds together on the skewer.
3. Cook the rice — Parboil the soaked rice for 6 minutes, drain, then steam it covered with butter for 40 minutes until fluffy.
4. Shape the kababs — Press the meat firmly along flat skewers, pinching ridges along the length.
5. Grill — Cook over very hot charcoal, turning constantly, for about 6 minutes.
6. Chelo Kabab is ready — Steep the saffron in hot water, fold it through some rice, and serve with sumac.

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