fixed and Kabob

Ta Da! I have internet access on my computer after 1 month without it. I was going crazy.

If you click on the link below, you will be able to see the recipe for Kabob and Persian rice that I adapted from the Food of Life cookbook. Enjoy!

Persian Rice

Important note: Try to use Indian Basmati rice if possible. American Long-grain rice does not have the same taste. Basmati rice can usually be found at a local ethnic foods or Indian store. Place in a large jar or tin for storage so bugs don’t get into it. A non-stick pot is also vital for the final stage of cooking, otherwise the tah digue may stick to the bottom.

3 cups rice
8 cups water
2 tablespoons salt
1/4 cup butter

Boil 8 cups of water and 2 tablespoons of salt. Wash 3 cups of rice thoroughly. When the water has boiled, pour the clean rice into the pot. Set timer for 6 minutes, stirring to loosen rice that may stick to the bottom. Drain in a colander and rinse in lukewarm water.

In a NON-STICK pot, put half oil and half water, just enough to cover the bottom of the pot thinly. About 3-4 tablespoons of each. Heat the pot on medium. For the tah digue, one may use either thinly sliced potato or tortilla bread. Place on top of the oil and water mixture as it begins to bubble. Be careful of the hot oil.

Let it warm up for 2 minutes, then spoon the drained rice into the pot in a gently heaped mound. Melt 4 tablespoons of butter and 2 tablespoons of hot water together, then pour over the mound of rice (this adds flavor and moisture).

Cook for 10 minutes over medium heat and 40-50 minutes over low heat. Check on the rice occasionally to make sure it doesn’t get too dry.

When the rice is ready, spoon it out carefully into a large serving dish without disturbing the crust. Detach the crust gently from the bottom of the pot with a spatula and flip into a plate.
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Kabab-e Kubideh

1 pound ground beef
1 medium onion
1 egg
1 tablespoon plain yogurt
2 teaspoons salt
1/2 teaspoon ground black pepper

Sauce:
4 tablespoons butter
Juice of 1 lime (about 3 tablespoons)

Chop the onion into medium chunks with a knife. In a small blender or food processor, put onions, egg, yogurt, salt, and pepper. Blend until mixed well.

In a bowl, combine meat and above mixture. Knead with hands for 10 minutes. Let sit at room temperature for 15 minutes.

While waiting, melt the butter and lime juice in microwave for 20 seconds or on the stove in a small saucepan. Put aside. Turn oven on to 375 F.

At this point, if you have the flat kabob skewers, you can mold the meat on. Most people, however, do not, so I would suggest molding the meat into 6 inch long, 3 inch wide, flat lumps of meat. Place on a steak pan or something that will allow the juice to drain from the meat.

Cook 10 minutes on each side in the oven, basting with sauce when you turn it over. You may have to do this a few times until the meat is cooked. It should not be very dark.

Baste one last time when you take the meat out of the oven to keep it from drying out. Serve with rice.