Koobideh Kabob with Vaziri Chicken Over Saffron Rice

If I’m ever in the mood for some take out, 10 times out of 10 I’m ordering a platter of koobideh kabob with vaziri chicken over saffron rice, and I’m never disappointed. I love the juicy and subtle flavors in this kebab so its time I showed you how to make it at home.



Recipe:

- 1/2 tsp saffron
- 1/2 tsp sugar
- 1 cup hot water



Kabob mixture:
- 1 Spanish onion (or 2 yellow onion)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp sumac
- 1 tbsp ghee
- 2 tbsp Saffron water
- 2 lb ground lean ground beef 80/20



Saffron butter:
- 1/2 stick Butter (melted)
- 1/4 cup Saffron water
- 1/4 of a Lemon juice
- Pinch of Salt



Sauce:
- 1 cup Mayo
- 1/4 of a lemon
- 1 Garlic clove (grated)
- 1/2 tsp Sumac
- 1/4 tsp salt



Rice:
- 2 cups Basmati rice
- Water (salted)
- 1 boullion cube
- 2 tbsp olive oil
- 2-3 Cardamom pods
- 1/2 stick Butter (add after rice is par-boiled)
- Saffron water (add after rice is fully cooked)



Vegetables & garnish:
- Shishito pepper
- Yellow onion
- Tomato
- Sumac



Directions for rice:
1. Wash the rice 6-10 times and soak in room temperature water for at least 15 minutes
2. Bring a large pot of water (with oil, salt, aromatics) to a boil and add in the drained rice. Take out the rice when it’s par-cooked/al-dente (about 7-8 mins in)
3. Drain the water from the rice and add the rice back into the pot in a mountain like shape. Use the end of a spatula to poke a couple holes through the rice so the steam can pass through cover with a lid and place on medium heat for 8-10 mins.
4. Add the butter on top of the rice, cover and reduce the heat to low for 30-45 minutes until the rice is fluffy.
5. To make the yellow rice on top, transfer a few scoops of the rice to a mixing bowl, squeeze in some saffron water and toss to coat or mix in with a spoon.



Enjoy!