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Flavorful Kebab Koobideh Recipe with Easy Saffron Rice and Charred Tomatoes

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A Persian-inspired dish featuring smoky, juicy ground beef kebabs paired with fragrant saffron rice and charred tomatoes, perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 1 lb (450 g) ground beef, 80/20 fat ratio recommended
  • 1 small onion, finely grated (drain excess juice to avoid sogginess)
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • Optional: pinch of ground cinnamon
  • 1 1/2 cups basmati rice, rinsed well
  • 2 1/4 cups water
  • A pinch of saffron threads soaked in 2 tbsp hot water
  • 2 tbsp unsalted butter or olive oil
  • 1 tsp salt
  • 4 medium tomatoes, halved
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional: a squeeze of lemon juice
  • Optional garnishes: fresh parsley or sumac powder

Instructions

  1. In a large bowl, combine ground beef with finely grated onion, turmeric, cumin, black pepper, salt, and cinnamon if using. Mix gently until spices are evenly distributed and mixture feels sticky. Cover and refrigerate for 30 minutes.
  2. Soak saffron threads in 2 tablespoons of hot water and set aside.
  3. Rinse basmati rice under cold water until water runs clear. Soak rice in cold water for 20-30 minutes, then drain well.
  4. Divide meat mixture into 6-8 portions. Wet hands with cold water and mold each portion around a skewer, pressing firmly to shape kebabs about 1 inch thick. Chill for 15 minutes if possible.
  5. Bring 2 1/4 cups water to a boil in a medium saucepan. Add salt and drained rice. Boil uncovered for 6-8 minutes until slightly tender but firm. Drain rice in a fine mesh sieve.
  6. Return pot to stove, add butter and half the saffron water, layer rice back in, drizzle remaining saffron water on top. Cover tightly with lid wrapped in a clean towel. Cook on low heat for 15 minutes until fluffy and aromatic.
  7. Heat grill pan over medium-high heat. Brush tomato halves with olive oil, season with salt and pepper. Grill cut side down until char marks appear, about 3-4 minutes. Flip and grill other side for 1-2 minutes. Remove and set aside.
  8. Preheat grill or grill pan to medium-high. Grill kebabs for 5-6 minutes per side until cooked through and juicy. Avoid pressing down on kebabs.
  9. Serve saffron rice with kebabs and charred tomatoes. Garnish with fresh parsley or sumac powder and a wedge of lemon if desired.

Notes

Drain excess juice from grated onion to prevent sogginess. Chill meat mixture before shaping and grilling to help kebabs hold together. Use wet hands to shape kebabs to prevent sticking. Avoid pressing kebabs while grilling to keep them juicy. Cook saffron rice on low heat with a towel-wrapped lid to trap steam and fluff rice. If no grill is available, broil or pan-fry kebabs as alternatives.

Nutrition

Keywords: kebab koobideh, Persian kebab, saffron rice, charred tomatoes, grilled kebabs, easy dinner, ground beef kebabs

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