@seattlehanddoc
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@seattlehanddoc Everything I know about food I learned from my dad. He was a foodie (before that was a term ), and Persian food was his favorite, followed closely by Korean and India. His favorite dish was Chelow Kabab, which we made here. When we started this cooking acct, I started to follow chefs that made the foods I grew up loving but didn’t know how to make. Two chefs I love, @cheffinwithzach and @zoyaroya make this dish and are often cooking w/family, which reminds me of my Dad and how much I loved exploring and trying different cuisines w/him. We’ve recently made a lot of Middle Eastern and Mediterranean meat skewers but NOTHING compares to Koobideh, they are insanely juicy and our kids LOVE them! JUICY KOOBIDEH + CRISPY TAHDIG Koobideh (Kabobs) 2 lbs ground beef + 2 lbs ground lamb 2–3 onions (grated, juice squeezed OUT) 5 garlic cloves, minced 2 eggs 4 tsp salt, 1 tbsp sumac 1 tsp black pepper, 1 tsp turmeric Mix very well (knead until sticky). Test a small piece for seasoning. Shape onto skewers (½ inch thick, wet hands help). Grill (medium-high): Turn quickly at first so they don’t fall, then keep turning until browned + cooked through. Brush with melted butter at the end 🤌 Tahdig (Crispy Rice) 4 cups basmati rice (rinsed + soaked 1–2 hrs in salted water) 5–6 tbsp ghee (or butter) Big pinch saffron (about ½ tsp), ground + bloomed in 2–3 tbsp hot water Boil: Cook rice in salted water 6–8 min till al dente, drain. Base: Heat ghee in pot. Mix 1 cup rice with HALF the saffron water, spread on bottom. Layer: Add remaining rice, shape into a mound. Poke holes. Drizzle remaining saffron water + 1–2 tbsp melted butter on top. Steam: Wrap lid with towel. Medium heat 10 min → low 45–60 min (no stirring). Rest 5 min, fluff. Flip out that golden tahdig Serve together = unreal combo #koobideh #persianfood #tahdig #grilling #easyrecipes @zwilling_usa @staub_usa @mcgillmlacrosse @mcgillathletics @webergrills
