Persian Saffron Rice with Beef Kabob
   Servings: 4
  • 2 lb boneless lamb
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 large onions, grated
  • 1 garlic clove, crushed
  • 4 medium tomatoes
  • 1 tbsp sumac (optional)
  • 1/2 tsp Saffron, powdered (for marinade)
  • 2 cups basmati rice (optional)
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp Saffron, powdered (for marinade)
  • 2 lb basmati rice
  • 5 tbsp grape seed oil or olive oil
  • 1 tbsp salt
  • 1/4 tsp Saffron, powdered (for rice)
  1. Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. Container should be covered.
  2. Prepare rice: Wash rice 2-3 times and soak in salted warm water for 3-4 hours, then drain the water.
  3. Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
  4. Add 2 tablespoon oil into the pan and add rice. Add the rest of the oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice will form at the bottom of the pan.
  5. Soak crushed saffron in 2 tablespoon boiling water and set it aside.
  6. Thread lamb on long, thin metal skewers. Brush with marinade. Thread whole tomatoes separately on another skewer. Barbeque each side for about 5 minutes, turning frequently. Serve hot with plain rice or on middle-eastern bread.
  7. Sprinkle some sumac on the lamb.
    Note: You may broil the lamb / beef pieces in a broiler pan for 10 minutes on each side.
    During the cooking the door of the broiler should be shut, this will make the broiled lamb / beef more tender. There is no need to spear lamb / beef pieces onto skewers.