Bring the flavors of a 140-year-old royal Persian recipe to your family table with this detailed guide to making Iranian Koobideh Kebab. With its rich history and mouth-watering taste, this dish is a perfect way to introduce your family to authentic Persian cuisine.

The History Behind Koobideh Kebab

Koobideh kebab, a staple of Persian cuisine, dates back to the 1880s during the reign of Naser al Din Shah Qajar. This dish was initially a palace delicacy, crafted when Caucasian officials introduced their meat grinding technique to the Persian court. Persian chefs added local ingredients like saffron, transforming it into a national treasure that eventually made its way to Tehran's bustling bazaars and onto the tables of Iranian families.

Ingredients: What You Need for Koobideh Kebab

• 400g lamb shoulder, well-marbled
• 600g veal flank, lean cut
• 100g lamb tail fat (or substitute with extra lamb fat and 3 tbsp butter)
• 200g yellow onions (about 2 medium-sized)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp liquid saffron (saffron threads soaked in hot water for 30 minutes)
• 50g unsalted butter for glazing

Preparation: Crafting the Perfect Kebab Mixture

Day Before or At Least 4 Hours Before Cooking

1. Cut the meat into 3-4 cm cubes. Do not wash the meat to retain flavor.
2. Grind the meat twice: first with a medium plate, then a fine plate. Keep the meat cold throughout this process.
3. Grate the onions using a medium grater. Avoid using a blender as it destroys the structure.
4. Squeeze the grated onions through a clean kitchen towel until completely dry. Save the liquid in a bowl; it’s crucial for the process.
5. Refrigerate the squeezed onion pulp for 15 minutes.
6. In a large bowl, combine the ground meat and drained onions.
7. Add salt, pepper, and 2 tbsp of saffron water.
8. Knead vigorously for 10-15 minutes in one direction only. Wet your hands with the reserved onion water as needed.
9. The mixture is ready when it becomes sticky and elastic. Test: lift a handful and the entire mass should hold together without falling apart.
10. Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, overnight is best. This step is non-negotiable.

Cooking: Bringing Your Koobideh to Life

Day of Cooking

1. Remove the mixture from the fridge 30 minutes before shaping; it should still be cold but workable.
2. Wet skewers with reserved onion water.
3. Take 75-125g of the mixture (about the size of a tennis ball) and shape it around the skewer. Keep wetting your hands with onion water to prevent sticking.
4. Press gently with fingers to create shallow indentations along the length of the kebab.
5. Leave a 2cm gap at both ends of the skewer. Maintain an even thickness of 3-4cm in diameter.

Grilling

1. Wait until charcoal flames die down and coals are red-hot with a thin ash coating.
2. Place skewers 10-12 cm above the coals.
3. Cook the first side for 3-4 minutes until the surface sets.
4. Rotate every 45-60 seconds for even cooking.
5. Total cooking time is approximately 10-14 minutes.
6. Mix remaining saffron water with melted butter.
7. Brush over cooked kebabs in the final minute on the grill.
8. Allow kebabs to rest for 2 minutes before removing from skewers.

Serving Suggestions

Koobideh kebab is best served immediately with:

• Persian rice (chelo)
• Grilled tomatoes
• Fresh herbs such as basil, mint, and tarragon
• Sumac and raw onion slices
• Traditional lavash or sangak bread

Practical Tips for Busy Parents

• Plan Ahead: Prepare the meat mixture the night before to save time on cooking day.
• Get the Kids Involved: Let them help with safe tasks like squeezing onions or setting the table.
• Batch Cooking: Double the recipe and freeze extra kebabs for a quick meal later in the week.
• Use Bean: Schedule your meal prep and cooking times using the Bean app to stay organized and efficient.