For any Iranian, the smell of kebabs evokes nostalgic memories of the outdoors, barbecues and family picnics. The taste of these pan-fried kebabs may even transport you to another time and place altogether. Whatever the case, they will satisfy a hankering for something salty, buttery and smoky.
- 500g (1.1 lbs) minced meat of choice - either beef and lamb or beef and pork
- 1 large onions, finely grated
- 60ml (4 tbsp) vegetable oil
- 1g turmeric (optional)
- 400g (2 cups) basmati rice
- 50g (1.75oz) butter
- a handful of cherry tomatoes
- 3 bell peppers cut to desired size
- a drizzling of vegetable oil
- salt and pepper
- optionally, one piece of charcoa
To make the kebabs, grate the onions using the coarse side of the box grater.
Transfer to a bowl add the meat, season with salt and pepper and add turmeric if using.
Mix thoroughly and form into golf ball-sized balls. Flatten them in the palm of your hands and set aside.
Heat the vegetable oil in a pan and fry until browned on both sides. Set aside.
To give the kebabs an extra smoky flavour, fold a piece of tinfoil into a boat shape, put the kebabs back into the pan with the heat off, placing the foil in the middle.
Drizzle some vegetable oil inside the tin foil, then use a safety gas lighter to burn some charcoal until it glows red, put it inside the tinfoil making sure the red charcoal hits the oil inside the tinfoil. Be prepared to put the lid on to avoid the smoke escaping from the pan.
Meanwhile, soak the rice in a pot of hot salted water, cover and set aside to soften.
After 10 minutes, strain and add enough fresh water to cook, about a knuckle’s distance above the rice.
Simmer until the extra water has evaporated then cover and cook for another 10 minutes.
Turn off the heat, add the butter on top and let it seep through before serving.
To roast the vegetables, preheat your oven to 200°C/390°F, put the cherry tomatoes and bell peppers in an oven tray, season and drizzle with vegetable oil.
Roast for 5 minutes.
Spoon the rice into your favourite dish, place the kebabs and roasted vegetables on top and serve.