Saffron Basmati Rice with Beef Kabab
Ingredients
- 3 cups basmati rice
- 1/4 cup rose water
- 1/4 teaspoon saffron
- 1/4 cup corn oil
- 1/2 teaspoon salt
Kabab mixture
- 500 grams ground beef
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon mixed spices
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 2 tablespoons corn oil
- 2 tablespoons olive oil
- 10 small cherry tomatoes
- 6 small peeled onions
- 2 large green peppers
For serving
- chilled butter
Preparation
Wash the rice several times and soak it for 30 minutes.
In a small bowl, combine rose water and saffron and set aside.
In a deep pot, add a generous amount of water, oil, and salt, bring to a boil over medium heat, add the rice, cook for 6 to 8 minutes, and drain.
In the same pot, add the remaining oil and heat, then add the drained rice, spread the saffron mixture over it, cover, and cook on low heat for 15 minutes until steamed.
For the kabab mixture, in a deep bowl, place the ground beef, grate the onion and garlic over it, add salt, black pepper, mixed spices, turmeric, and cardamom, and mix thoroughly with hands, kneading to form a smooth dough.
Place the mixture on a cutting board, form into a ball, and drop forcefully several times to homogenize, then shape into an 8-9 inch disk.
In a wide skillet, heat corn oil and olive oil over medium heat.
Add the kabab disk to the skillet and press lightly to even the surface, cook until the bottom is brown and set, then cut into 1-2 inch strips and flip to cook the other side until done.
Add cherry tomatoes, peeled onions, and green peppers, and stir gently with the kabab until the vegetables absorb the flavors.
In a serving dish, pour the rice, top with kabab and vegetables, slice butter and distribute over the top, and serve immediately.
