Persian kofta with saffron rice

Serves 6

Calories: 485kcal

Carbs: 28g

Fat: 52g

Protein: 40g

A tender & fragrant Kofta made from ground lamb & mixed with aromatics

INGREDIENTS

Kofta Kebabs

White rice

Saffron rice

GARNISH

INSTRUCTIONS

Prepare the Kofta

You will need 8-10 metal or wooden skewers.
To a small bowl, add the gated onions and a small pinch of salt. Leave for a few minutes- then squeeze the onions to remove the excess water.
Add the squeezed onions, egg and spices to the bowl of a food processor.
Run the food processor until the mixture forms a paste (10-15 seconds).
Add the mince meat and run the food processor until combined.
Fill up a small bowl with tap water, this is for wetting your fingers so the meat does not stick to them when forming the meat skewers.
Divide the meat into 10 equal balls. Take one ball and start at the top of the skewer. Gently work your way down to the middle of the skewer to form a long line. The meat should end up around 1/2 an inch thick.
Continue the same technique for the other skewers and set aside, on a baking sheet, for later.

Prepare the rice:

White rice

Wash and strain the white rice until the water runs clear.
In a medium saucepan, melt the butter and fry the rice for a minute until fragrant. Add the water & salt.
Cook the rice for 8-10 minutes with the lid on. Once the rice is cooked, fluff with a fork, put the lid back on and allow to steam for 5 minutes. Set aside for later.

Saffron rice

In a small saucepan, over a medium heat, add 1/4 cup of water and the saffron threads.
Bring to a boil, then remove from the heat.
Add 1 Tbsp butter and set aside to infuse.
Wash and strain the white rice until the water runs clear.
In a medium saucepan, add the oil & fry the rice for 1-2 minutes. Add the Saffron strands infusion, enough water to cover (usually 1 cup). Add a pinch of salt.
Cook the rice for 8-10 minutes with the lid on. Once the rice is cooked, fluff with a fork, put the lid back on and allow to steam for 5 minutes. Set aside for assembly later.
Set aside for later.

When the rice is cooked, you're ready to heat up the skillet for the kofta.

Over a very high heat, place a cast iron skillet & wait until it starts lightly smoking.
Gently add the kofta kebabs turning once golden.
Remove from heat and serve over rice.
Garnish with fresh herbs, pomegranate seeds & barberries.
Serve hot, and enjoy!

RECIPE NOTES