Juicy Kabab Koobideh by Chef Mojdeh Eghbal for Farhang Flavor

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#FarhangFlavor Episode 12: Chef Mojdeh Eghbal • In this episode of #FarhangFlavor we travel to Chef Mojdeh Eghbal's Los Angeles backyard as she shares the perfect barbecue recipe for the beloved national Iranian dish Chelo Kabab Koobideh (Grilled skewered minced meat and steamed basmati rice). • This delicious and iconic dish is loved by Iranians and non-Iranians worldwide, and it is the perfect food for summer celebrations outdoors. • Be sure to follow Chef Mojdeh on Instagram at / chefmojdeh , and visit her at at her website at https://www.noush.net/ to learn more about all her tantalizing recipes. • For more information on Farhang Foundation's #FarhangFlavor program please visit https://www.Farhang.org/Flavor • Chelo Kabab Koobideh (Steamed Rice With Minced Meat Kabab) • Serves 6-8 • Ingredients: • •Ground meat 3.5 lbs. • 2.5 lbs ground lamb • 1 lb 85% lean ground beef • •Grated onions - 3 cups • Place the grated onions in a strainer over a bowl and drain the juice completely. • •Turmeric 1 teaspoon • •Black pepper - 1 teaspoon • •Salt - 6 teaspoons • •Tomatoes - 12 • •One teaspoon of Saffron dissolved in 4 tablespoons of boiling water • •Butter - 6oz. • •Vegetable oil - 1/4 cup • •Basmati rice - six cups • •Water - 9 cups • •Fresh lime juice - 1/8 cup • •Chicken powder - 1 tablespoon • Instructions: • Koobideh Kabab (Minced Meat Mixture Kabab) • In a large bowl, mix the meat, the drained onion pulp, turmeric, 1 tablespoon of brewed liquid Saffron, and salt and pepper. Knead the mixture for about 30 minutes. Cover the bowl and place it in the refrigerator for an hour to rest. • After the chilled resting period, take the bowl out and divide the mixture into 12 meatballs. Place each meatball on a flat skewer and gently squeeze it around the skewer, forming a sort of a flat sausage wrapped around the skewer. Place skewers on a hot grill. • Simultaneously you may also skewer the side vegetables (tomatoes, onions, and the green chili peppers) and place the skewers on the grill. • Cholo (Steamed White Basmati Rice) • Place the Basmati rice, 2 oz. of butter, 2 teaspoons salt, and the vegetable oil into a rice cooker and cook for 60 minutes. • The Special Sauce • On medium heat, mix the fresh lime juice, 4 oz. of butter, chicken powder, 3 tablespoons of the Saffron mixture, in a pan. Remove from heat when the butter is completely melted. When the kabab is ready, pour this sauce over it. • Enjoy (Noush-e Jaan)

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