Chelow kabab

Make Chelow kabab at home

Ingredients

• 1 lb (450 g) ground lamb or beef (20% fat)
• 1 large onion, finely grated and squeezed dry
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• 2 cups basmati rice
• 1 pinch saffron, ground and steeped in 3 tbsp hot water
• 3 tbsp butter
• 4 tomatoes
• Sumac for serving

How it's made

1. Knead the meat, grated onion, salt, pepper and turmeric for 5 to 8 minutes until sticky and smooth, then chill 1 hour.
2. Rinse the rice until the water runs clear, then soak 30 minutes.
3. Boil the rice in salted water for 6 to 8 minutes until just tender, drain, and rinse briefly.
4. Layer the rice in the pot with a thin film of oil, steam 25 to 30 minutes with a towel under the lid, then drizzle part of it with saffron water.
5. Wet your hands, shape the meat around flat skewers or into long patties, pressing finger dents along the length.
6. Grill or broil 4 to 5 minutes per side until browned but still juicy; grill the tomatoes alongside.
7. Serve the kebab on the rice with a pat of butter, grilled tomato and a sprinkle of sumac.