the smell of kebabs evokes nostalgic memories of the outdoors
For any Iranian, the smell of kebabs evokes nostalgic memories of the outdoors, barbecues and family picnics. The taste of these pan-fried kebabs may even transport you to another time and place altogether. Whatever the case, they will satisfy a hankering for something salty, buttery and smoky.
ingredients
- 500g (1.1 lbs) minced meat of choice - either beef and lamb or beef and pork
- 1 large onions, finely grated
- 60ml (4 tbsp) vegetable oil
- 1g turmeric (optional)
- 400g (2 cups) basmati rice
- 50g (1.75oz) butter
- a handful of cherry tomatoes
- 3 bell peppers cut to desired size
- a drizzling of vegetable oil
- salt and pepper
- optionally, one piece of charcoal
preparation
- to make the kebabs, grate the onions using the coarse side of the box grater
- transfer to a bowl
- add the meat
- season with salt and pepper
- add turmeric if using
- mix thoroughly and form into golf ball-sized balls
- flatten them in the palm of your hands
- set aside
- heat the vegetable oil in a pan
- fry until browned on both sides
- set aside
- to give the kebabs an extra smoky flavour, fold a piece of tinfoil into a boat shape, put the kebabs back into the pan with the heat off, placing the foil in the middle
- drizzle some vegetable oil inside the tin foil
- use a safety gas lighter to burn some charcoal until it glows red
- put it inside the tinfoil making sure the red charcoal hits the oil inside the tinfoil
- be prepared to put the lid on to avoid the smoke escaping from the pan
- meanwhile, soak the rice in a pot of hot salted water
- cover
- set aside to soften
- after 10 minutes, strain and add enough fresh water to cook, about a knuckle’s distance above the rice
- simmer until the extra water has evaporated
- cover
- cook for another 10 minutes
- turn off the heat
- add the butter on top
- let it seep through before serving
- to roast the vegetables, preheat your oven to 200°C/390°F, put the cherry tomatoes and bell peppers in an oven tray, season and drizzle with vegetable oil
- roast for 5 minutes
- spoon the rice into your favourite dish
- place the kebabs and roasted vegetables on top
If you wish to organise a casual luncheon, a business gathering or a joyfull wedding in Belgium or The Netherlands, please take a look at the catering options and contact me to see how we can turn your event into a memorable happening.All 50 recipes in my cookbook have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. You can easily order my cookbook online or come pick it up. Participants to a workshop get a €5 discount.Join others and learn how to cook and bake a four-course Persian meal. All workshops are held in Belgium or The Netherlands and participants get a €5 discount on my cookbook.You can find many recipes on the website. Most recipes use Persian cooking essentials like indigenous herbs, spices, nuts and fruits. You can also find 50 recipes in my cookbook.Many cities in Iran are on the UNESCO heritage list. Read some culinary travel stories on how I experience my country or learn more about its culture and history.My professional approach of food photography makes your recipes and food products shine in cookbooks, product packaging, online use, catalog or menus.Follow me on Instagram to view my latest updates. In case of any questions or reservations please do not hesitate contacting me by filling in the form.
