Persian pan kebabs with saffron rice recipe

Name: Persian pan kebabs with saffron rice recipe
Cook time: 1 h
Yield: 2-4
Cuisine: Asian
Ingredients: 300g basmati rice, rinsed; 500g beef mince; 1 onion, coarsely grated; 1 tsp turmeric powder; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground ginger; ½ tsp ground cardamom; 3 tbsp olive oil; 1 tsp saffron, soaked in ½ cup water; ½ iceberg lettuce, finely shredded; 3 tomatoes, cut into irregular-sized pieces; 1 cup parsley leaves, finely shredded; Greek-style yoghurt, to serve; salt and pepper, to season

Adam Liaw

July 11, 2017

Persian pan kebabs with saffron rice.William Meppem

Time:30 mins - 1 hourServes:2-4

Known as kabab tabei, these simple kebabs are a gift to simple home cooking. Served with saffron rice and a simple salad, it's an easy and delicious meal.

Ingredients

300g basmati rice, rinsed
500g beef mince
1 onion, coarsely grated
1 tsp turmeric powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground ginger
½ tsp ground cardamom
3 tbsp olive oil
1 tsp saffron, soaked in ½ cup water
½ iceberg lettuce, finely shredded
3 tomatoes, cut into irregular-sized pieces
1 cup parsley leaves, finely shredded
Greek-style yoghurt, to serve
salt and pepper, to season

Method

1. Place the rice in a saucepan and cover with cold water. Add ½ teaspoon salt and set aside for 30 minutes to soak.
2. Combine the beef, onion, spices and ½ teaspoon salt in a bowl until very well combined. Set aside for at least 15 minutes to marinate.
3. Place the saucepan with the rice over medium-high heat and bring to a simmer for five minutes, then drain the rice and return the par-cooked rice to the pan. Stir through the saffron and soaking liquid and one tablespoon oil to combine, then cover with a lid. Place over low heat for five minutes, then turn off the heat and stand for 10 minutes, covered.
4. Add the remaining oil to a large, preferably non-stick frying pan and swirl to coat the base of the pan. Press the meat mixture into the pan to cover the base evenly. Place the pan over medium heat. Cook the kebab mixture for five minutes or until golden on the underside. Using a spatula, make cuts into the kebab mixture to separate the mixture into 5cm strips. Carefully, turn over each strip and cook for a further five minutes on the other side or until browned and cooked through.
5. Combine the tomatoes, lettuce and parsley in a bowl and season to taste with salt. Serve the kebabs with the saffron rice, salad and a dollop of yoghurt seasoned with salt and pepper.
If you love this recipe, check out Adam Liaw's pork menchi katsu with apple katsu sauce.