This is one of Iran's most beloved dishes with a fascinating history. Koobideh kebab was born in the 1880s during the reign of Naser al Din Shah Qajar, when Caucasian officials brought their meat grinding technique to the Persian royal court. Persian chefs refined it with local ingredients like saffron, creating what became Iran's national treasure. The name "koobideh" comes from the Persian verb koobidan (to pound/grind) reflecting the essential preparation technique. What started as an exclusive palace delicacy gradually spread to Tehran's bazaars and became the centerpiece of family gatherings and celebrations across Iran
by shihab1977
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PERSIAN KOOBIDEH KEBAB full Recipe
This is the technique my grandmother taught me. The key is patience don’t skip the resting time
INGREDIENTS serves 4
Meat mixture:
400g lamb shoulder well marbled
600g veal flank lean cut
100g lamb tail fat or substitute with extra lamb fat + 3 tbsp butter
200g yellow onions 2 medium
1 tsp fine sea salt
½ tsp black pepper freshly ground
4 tbsp liquid saffron saffron threads soaked in hot water for 30 min
50g unsalted butter for glazing
METHOD
Day before or at least 4 hours before:
1. Cut meat into 3-4cm cubes. Do NOT wash the meat
2. Grind meat twice: first with medium plate, then fine plate. Keep cold throughout
3. Grate onions using medium grater don’t use blender – destroys the structure
4. Squeeze grated onions through clean kitchen towel until completely dry. Save the liquid in a bowl this is crucial
5. Refrigerate the squeezed onion pulp for 15 minutes
6. In large bowl, combine 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 the entire mass should hold together without falling apart
10. Cover tightly with plastic wrap and refrigerate for minimum 4 hours overnight is best. This step is non-negotiable
Day of cooking:
11. Remove mixture from fridge 30 minutes before shaping should still be cold but workable
12. Wet skewers with reserved onion water
13. Take 75-125g of mixture size of a tennis ball and shape around skewer. Keep wetting your hands with onion water
14. Press gently with fingers to create shallow indentations along the length
15. Leave 2cm gap at both ends of skewer. Keep thickness even 3-4cm diameter
Grilling:
16. Wait until charcoal flames die down and coals are red-hot with thin ash coating
17. Place skewers 10-12cm above coals
18. Cook first side 3-4 minutes until surface sets
19. Rotate every 45-60 seconds for even cooking
20. Total cooking time: 10-14 minutes
21. Mix remaining saffron water with melted butter
22. Brush over cooked kebabs in final minute on grill
23. Rest 2 minutes before removing from skewers
SERVING
Serve immediately with:
Persian rice (chelo)
Grilled tomatoes
Fresh herbs basil, mint, tarragon
Sumac
Raw onion slices
Lavash or sangak bread
THE GAME CHANGER:
The two things that fixed everything for me:
1. The onion water trick squeeze those onions dry, save the liquid use it to wet your hands and skewers
2. Overnight rest i know it seems excessive, but this is what separates restaurant-quality from homemade disappointment
Marvelous and thanks for sharing, going to save this one! A welcome change from these uneducated murigans drowning everything in crappy sauces.
I’m going to try this. Sounds amazing!
The hard part is learning to get in on that skewer.
I had no idea you had to rest it that long. Must be why mine always falls the fuck off my skewers. Gonna try this again this weekend.