Persian Kabab with Rice

This Persian kabab with rice recipe just takes the taste profile to the next level. Low on spices and high on taste. #HappyCookingToYou

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  • Zafran (Saffron) strands 1/4 tsp
  • Pani (Water) hot 1 tbs
  • Pyaz (Onion) grated 1 large
  • Beef qeema (Mince) ½ kg (with 20% fat)
  • Lehsan (Garlic) crushed ½ tbs
  • Kali mirch (Black pepper) crushed 1 tsp
  • Sumac powder ½ tbs
  • Namak (Salt) 1 & ½ tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Lemon juice 1 tbs
  • Baking soda 1/4 tp
  • Olive oil 1-2 tbs
  • Koyla (Charcoal) for smoke

Saffron Rice:

  • Chawal (Rice) 300 gms (soaked & boiled until 3/4th done)
  • Makhan (Butter) melted 2-3 tbs


In mortal & pestle,add saffron strands and crush well.

Add hot water and mix well.Saffron water is ready!

In bowl,place muslin cloth,add grated onion and squeeze out excess water completely with the help of the hands.

In bowl,add grated & squeeze onion,beef mince and mix well.

Add garlic,black pepper crushed,sumac powder,salt,turmeric powder and lemon juice.

Add 1 tsp of dissolved saffron water and mix well.

Add baking soda,olive oil and mix well.

Give a charcoal smoke for 2 minutes and refrigerate for 1 hour.

Grease hands with oil,take a mixture and make kabab of equal sizes on skewers (makes 6-8).

On baking tray,place grill and prepared kababs and grease with cooking oil.

Bake in preheated oven at 200 C for 25-30 minutes or grill in pan from all sides until done.

Prepare Saffron Rice:

In pot,add boiled rice,melted butter and mix well.

Take out 1 cup of rice in a bowl,add remaining dissolved saffron water and mix well.

Now add again in pot,cover and simmer on low flame for 6-8 minutes.

Serve saffron rice with kabab.

Recipe By: Seema Hanif

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