Persian Rice and Kababs


Persian Rice and Kababs

Course Main Course


  • 4 cups Rice washed
  • 2 tbsp EVOO
  • Butter
  • pinch Saffron mixed in 1/4 cup of hot water
  • Pomegranate seeds
  • Kababs
  • 2 lbs Ground Beef
  • Onion pureed
  • Garlic
  • Salt
  • Pepper
  • Turmeric
  • Saffron
  • Lemon juice
  • Sumac


For the rice:

  • Boil rice till al dente and drain.
  • Add evoo into the pot and make sure the bottom is covered.
  • Put it on medium heat.
  • Add the rice into the pot, poke some holes in the rice with the back of a spatula almost to the bottom of the pot to release steam and cover.
  • When steam rises to the lid of the pot (this is easy to tell with a clear lid, otherwise wait about 5 minutes) remove the lid and drizzle the melted butter/olive oil along with the saffron-water mixture over the top
  • Replace the lid with a large folded napkin or kitchen towel placed directly under it.
  • Tighten the lid.
  • The towel underneath it will catch the steam.
  • After about 5 minutes, turn heat to medium-low and heat for about 30 minutes or until the pot sizzles when you splash a couple drops of water on the side of it, whichever happens last.
  • Remove from heat. Add to serving platter.

For the kababs:

  • Mix beef, pureed onion, salt, pepper, and turmeric and saffron in a bowl.
  • In a large non-stick pan over medium-high heat, heat olive oil and spread it around the pan.
  • Add the beef mixture and spread it out to form a flat ½ inch thick layer.
  • You then cook the beef mixture on medium heat with a lid on and after it’s cooked through, remove the lid and cut the beef into long patties then flip them over to sear the other side without the lid.
  • I like a good char so I increase my heat at this time.
  • Once the beef is done remove and set on top of rice add a bit more oil to the pan if needed and place tomatoes quartered  and onions and peppers quartered onto the pan till you get a char.
  • Remove from heat and add to sides of dish Dust sumac on top of the rice and add a little butter.
  • Throw on some pomegranate kernels.
  • Take some saffron water and drizzle on top of kababs.
Keyword Meat

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Slice of Gourmet © Copyright 2021