Saffron-Infused Iranian Kebab with Rice and Barberry
Dive into the rich and aromatic world of Persian cuisine with this succulent saffron-infused kebab served alongside fragrant rice and tangy barberries.
Preparation
Get these tasks done before you start cooking.
Marinating the Kebab
- 1
Dissolve Saffron
Dissolve saffron in warm water to release its color.
- 2
Make Marinade
Mix saffron water, lemon juice, yogurt, olive oil, salt, and pepper to form the marinade.
- 3
Combine and Chill
Combine ground meat, grated onion, minced garlic, turmeric, and cumin with the marinade. Mix well and chill for 2 hours.
Tip: Ensure the kebab mixture is well-chilled to hold its shape during cooking.
Preparing the Rice
- 1
Rinse Rice
Rinse the basmati rice under cold water until it runs clear. Soak for 30 minutes.
- 2
Parboil Rice
Boil water in a large pot, add rice, and cook until partially done; about 7 minutes. Drain.
- 3
Layer with Saffron
Return rice to the pot, layering with diluted saffron and butter.
How to Make Saffron-Infused Iranian Kebab with Rice and Barberry
Total time: 4 h · Yields 4 servings
- 1
Grilling the Kebab
Shape the meat mixture onto skewers and grill on medium-high heat until cooked through.
- 2
Steaming the Rice
Steam the rice over low heat for about 20 minutes until fluffy and aromatic.
- 3
Sautéing the Barberries
In a small pan, melt butter, add sugar, and cook barberries until plump and glossy.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.