Kebab

 Kebab

 Kebab

Fixings

For the koobideh

1 lb ground hamburger

1 onion , ground and depleted

1 tablespoon turmeric

1 tablespoon sumac

A couple of saffron strings

Salt

Pepper

4 tomatoes

2 onions

For the chelo (rice)

2 cups basmati rice

Sunflower oil

A couple of saffron strings

Salt



Directions

Koobideh

Weaken saffron in ½ cup of bubbling water, cover and implant for 10 minutes.

Blend the ground meat in with the ground onion, at that point include the flavors, salt and pepper. Mix for 2 minutes after every fixing is included.

Finish with 3 tablespoons of imbued saffron water and blend well once more.

Spot in a shrouded compartment in the ice chest for in any event 12 hours.

Make 8 koobideh kebabs by squeezing the meat well to grill sticks.

Squeeze the meat with your fingers consistently all through the stick each inch to give its trademark shape.

Flame broil the sticks on a BBQ by putting them over the coals. Turn them normally to guarantee a superbly in any event, flame broiling for roughly 15 minutes.

Spot the tomatoes and onions on the BBQ and turn consistently. They are filled in as a backup to the sticks.

Chelo

Absorb the rice a lot of cold water for 2 hours.

Wash completely and channel.

Cook the rice for 7 minutes in huge measure of salted bubbling water.

Channel the rice, yet don't wash the pot.

Keep over high warmth and include 2 tablespoons oil and 2 tablespoons water, mix and scratch the base of the skillet with a wooden spatula.

Pour the precooked and depleted rice to shape a pyramid.

Jab 3 to 4 openings in the rice with the handle of your wooden spatula.

Pour 2 tablespoons of oil in an equitably conveyed manner.

Put a drying towel over pot, at that point spread with pot cover and bring drying towel finishes over pot top.

This method guarantees a superior seal, and is critical to accomplishment of this sort of rice steaming.

Never open the cover all through cooking.

Cook over high warmth around 5 to 10 minutes, until a little steam escapes from the sides of the top.

At that point lower warmth and cook for 40 minutes.

Spot the rice in a serving dish and expel the fresh rice hull that shaped at the base of the pot.

Break down the saffron in 2 tablespoons of bubbling water, partake in the cooked rice and pour the saffron on top.

Serve the kebabs went with the flame broiled tomatoes and onions and the rice bested with a couple of tablespoons of saffron rice.