International > Middle Eastern > Persian

Persian Nargesi Kebab with Saffron Rice Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh spinach
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup bread crumbs
- 1 egg
- 1/4 cup vegetable oil
- 2 cups basmati rice
- 3 cups water
- 1/4 tsp saffron threads
- 1/4 cup butter
- Salt and pepper to taste

Special equipment needed:
- Skewers for grilling
- Mortar and pestle for crushing saffron threads

Step-by-step instructions:
1. In a large bowl, mix together ground beef, onion, garlic, parsley, spinach, turmeric, cumin, coriander, salt, black pepper, bread crumbs, and egg until well combined.
2. Divide the mixture into 8 portions and shape each portion into a sausage shape around a skewer.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the kebabs and cook for 8-10 minutes, turning occasionally, until browned and cooked through.
4. Meanwhile, rinse the rice in cold water until the water runs clear. In a large pot, bring 3 cups of water to a boil. Add the rice and salt to taste. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
5. In a small bowl, crush the saffron threads with a mortar and pestle. Add 1 tablespoon of hot water and let steep for 5 minutes.
6. In a separate pan, melt the butter over low heat. Add the saffron water and stir to combine.
7. Fluff the rice with a fork and pour the saffron butter over the top. Mix gently to combine.
8. Serve the kebabs with the saffron rice.


- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
5. Temperature:
- Skillet for cooking kebabs: medium-high heat
- Pot for cooking rice: low heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 750
- Fat: 37g
- Carbohydrates: 69g
- Protein: 32g
- Sodium: 550mg
- Fiber: 3g
- Sugar: 2g

Substitutions for ingredients:
- Ground lamb or chicken can be used instead of ground beef.
- Fresh dill can be used instead of parsley.
- Fresh kale or Swiss chard can be used instead of spinach.
- Olive oil can be used instead of vegetable oil.
- Ghee can be used instead of butter.

Variations:
- Add diced tomatoes and bell peppers to the kebab mixture for extra flavor and nutrition.
- Serve the kebabs with a side of tzatziki sauce or hummus.
- Add raisins and sliced almonds to the saffron rice for a sweet and nutty flavor.

Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a non-stick skillet to prevent the kebabs from sticking.
- Fluff the rice with a fork gently to avoid breaking the grains.

Storage instructions:
- Store leftover kebabs and rice separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the kebabs in the microwave or oven until heated through.
- Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
- Arrange the kebabs on a platter with the saffron rice in the center.
- Garnish the rice with chopped fresh herbs or pomegranate seeds.

Garnishes:
- Chopped fresh herbs such as parsley, cilantro, or mint
- Pomegranate seeds
- Sliced almonds

Pairings:
- Cucumber and tomato salad
- Grilled vegetables such as zucchini, eggplant, or bell peppers
- Yogurt-based dips such as tzatziki or raita

Suggested side dishes:
- Naan bread or pita bread
- Lentil soup or chickpea stew
- Roasted potatoes or sweet potatoes

Troubleshooting advice:
- If the kebab mixture is too wet, add more bread crumbs to absorb the excess moisture.
- If the rice is too dry, add more water and cook for a few more minutes until tender.

Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover food in the refrigerator within 2 hours of cooking.

Food history:
- Nargesi kebab is a traditional Persian dish that originated in the northern region of Iran. It is typically made with ground beef or lamb mixed with herbs and spices, then grilled on skewers.
- Saffron rice is a staple in Persian cuisine and is often served as a side dish with kebabs or stews.

Flavor profiles:
- Nargesi kebab has a savory and slightly spicy flavor from the combination of herbs and spices.
- Saffron rice has a delicate and floral flavor with a hint of sweetness.

Serving suggestions:
- Serve the kebabs and rice on a large platter for a family-style meal.
- Pair with a glass of red wine or a cold beer.

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Region: Persian

Taste: Savory, Herby, Aromatic, Tangy, Spicy, Earthy