Persian Kabab Platter

Ingredients:

For Kababs (Koobideh and Joojeh Kabab):

• 500g ground lamb or beef (for Koobideh)
• 500g boneless chicken thighs (for Joojeh)
• 1 large onion (grated)
• 2 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp saffron threads (dissolved in 2 tbsp hot water)
• 2 tbsp yogurt
• 1 tbsp butter (melted)
• 1 tbsp ground sumac (optional)
• Salt and pepper to taste
• Metal or wooden skewers

For Rice:

• 2 cups basmati rice
• 1 tbsp saffron threads (soaked in 2 tbsp hot water)
• 2 tbsp butter
• Salt to taste

For Grilled Vegetables:

• 2 large tomatoes
• 2 bell peppers
• 1 onion (quartered)

Instructions:

1. Prepare the Koobideh Kabab:

In a bowl, mix ground meat, grated onion, salt, and pepper.

Shape the meat onto skewers, forming long, flat kababs. Refrigerate for 30 minutes to set.

2. Prepare the Joojeh Kabab:

In another bowl, mix yogurt, lemon juice, saffron water, turmeric, salt, and pepper.

Add chicken pieces to the marinade, coating well. Let it marinate for at least 1 hour.

3. Cook the Kababs:

Grill the Koobideh Kabab for 10-12 minutes, turning occasionally until browned.

Grill the Joojeh Kabab until the chicken is golden and cooked through (about 8-10 minutes).

4. Prepare the Rice:

Cook basmati rice in salted boiling water. Drain and rinse.

Melt butter and mix with saffron water. Drizzle over the rice before serving.

5. Grill the Vegetables:

Skewer tomatoes, bell peppers, and onions. Grill until slightly charred.

6. Serve:

Serve the kababs with saffron rice, grilled vegetables, and sumac on the side.

Tips:

• For a richer flavor, baste the kababs with butter while grilling.
• Add roasted garlic or mint yogurt sauce as an accompaniment.