KABAB TABEI:For a while, our house smelled like kabab . Advieh or adwiya (Persian: ادویه) is a spice mixture used in Persian cuisine and Mesopotamian cuisine.[1] It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. RECIPE : 1/2 Lb (226g) Ground Beef 2 Cups Rice 1 Tsp Zafran (Saffron) 1 Small Onion Salt, Black Pepper, Persian Spice Mix (Advieh), Turmeric 4 Tbsp Vegetable Oil 1red bell Pepper Method: Soak the rice with 1 tbs salt for an hour. Soak the zafran (saffron) in boiling water for 30 minutes. Grate the onion. Boil 5 cups of water. DIRECTIONS: - Mix the grated onion with the ground beef in a big bowl. - Add salt, black pepper powder, Persian spice mix (Advieh) and turmeric (as preferred) to the bowl and mix thoroughly until well mixed. - Pour vegetable oil in a frying pan. - Spread and flatten the beef mixture across the pan and place the pan on stove over medium heat. - Simmer the soaked rice until tender. - Drain the rice in a colander and put it in a pot, add 2 tbsp oil to the pot, cover the pot with a napkin and put the lid on, cook for 20 minutes. - Go back to the beef pan, allow the beef to become firm, divide the flattened beef in 2 inches rows using a silicone turner. - Allow the beef to fry on one side and flip them over to fry the other side. - Back to the rice pot, remove the napkin, pour in the zafran (saffron) mixture and cover the pot with the lid, continue cooking for 10 more minutes. - Fry peppers in a pan as you wish to have side dish.
Posted on: Mon, 18 Aug 2014 09:09:18 +0000
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