Saffron-Infused Iranian Kebab with Rice and Barberry
A traditional Persian delight
Dive into the rich and aromatic world of Persian cuisine with this succulent saffron-infused kebab served alongside fragrant rice and tangy barberries.
- 3 h
- 4
- Intermediate
Ingredients
For the Saffron Marinade
For the Kebab
For the Rice
For the Barberries
Preparation
Marinating the Kebab
Dissolve Saffron
Dissolve saffron in warm water to release its color.
Make Marinade
Mix saffron water, lemon juice, yogurt, olive oil, salt, and pepper to form the marinade.
Combine and Chill
Combine ground meat, grated onion, minced garlic, turmeric, and cumin with the marinade. Mix well and chill for 2 hours.
Ensure the kebab mixture is well-chilled to hold its shape during cooking.
Preparing the Rice
Rinse Rice
Rinse the basmati rice under cold water until it runs clear. Soak for 30 minutes.
Parboil Rice
Boil water in a large pot, add rice, and cook until partially done; about 7 minutes. Drain.
Layer with Saffron
Return rice to the pot, layering with diluted saffron and butter.
Cooking Process
Grilling the Kebab
Shape the meat mixture onto skewers and grill on medium-high heat until cooked through.
Steaming the Rice
Steam the rice over low heat for about 20 minutes until fluffy and aromatic.
Sautéing the Barberries
In a small pan, melt butter, add sugar, and cook barberries until plump and glossy.
Plating & Serving
Saffron-Infused Iranian Kebab with Rice and Barberry
Saffron-Infused Iranian Kebab with Rice and Barberry
Serve and Garnish
Serve the saffron kebabs hot over a bed of fluffy saffron-infused rice, garnished with sautéed barberries.