Persian Rice and Kababs

Updated: Oct 20, 2019


4 cups Rice washed



Pinch of saffron mixed in 1/4 cup of hot water

Pomegranate seeds


2 lbs Ground Beef

Onion puréed


Salt and pepper to taste

EVOO about 2 tbsp



Lemon juice


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.

Bon apetit!

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