The Ultimate Persian Koobideh(tabei) Recipe
Persian Koobideh is a beloved dish in Iranian cuisine, renowned for its savory taste and cultural significance. This traditional Persian kebab is typically made using minced meat mixed with aromatic spices and cooked to perfection. Historically, Koobideh was prepared in clay pots, emphasizing the deep-rooted culinary customs of Persia. With this guide, we will explore how to make this delightful dish, the secrets behind its unique flavors, and tips to recreate a restaurant-quality Persian Koobideh in your own kitchen.
Ingredients
Serves 4 people
| Ingredient | Amount |
|---|---|
| Minced Meat | 600 grams |
| Tomatoes | 4 medium |
| Large Onions | 2 |
| Potatoes | 2 medium |
| Nutmeg | 1 teaspoon |
| Lemon Juice | 1 tablespoon |
| Tomato Paste | 1 tablespoon |
| Salt | to taste |
| Black Pepper | to taste |
| Turmeric | to taste |
| Oil | as needed |
Instructions
Step 1: Prepare the Meat Mix – Begin by grating one of the large onions and combining it with the minced meat in a mixing bowl. Add nutmeg, salt, black pepper, and a pinch of turmeric, blending them into the meat mixture to impart a rich array of flavors.
Step 2: Rest the Mixture – Knead the mixture for about 5 to 10 minutes until it becomes sticky and well-bound. Cover the bowl with cling film and let it rest in the refrigerator for 30 minutes, allowing the flavors to meld. Meanwhile, cut the remaining onion into thin slices.
Step 3: Sauté the Onions – In a large pot, add a dash of oil and sauté the sliced onions until they become translucent and fragrant. Sprinkle some turmeric over the onions, giving them an additional minute of cooking until fully mixed.
Step 4: Incorporate Tomato Paste – Stir in the tomato paste and cook briefly to eliminate any raw taste. During this time, slice the potatoes and soak them in cold water.
Step 5: Form and Cook the Koobideh – Remove the meat mixture from the fridge and mold it into your preferred shapes, such as round or triangular patties. Place them into the pot atop the sautéed onions, cooking each side until crisp and brown.
Step 6: Add Tomatoes – Halve the tomatoes and nestle them into the pot, allowing them to release their juices. Cover the pot, ensuring the koobideh cooks thoroughly. Meanwhile, drain and dry the potato slices.
Step 7: Finish and Serve – Fry the potatoes separately until golden. Before serving, drizzle lemon juice over the Koobideh to enhance the dish’s complexity. Serve the Persian Koobideh hot, accompanied by the crispy fried potatoes for a perfect meal.
Pro Tips
For the best results, use equal parts of beef and lamb for the minced meat, providing a balanced flavor. When assembling the koobideh, keep the mixture cold to maintain its structure. Resting the koobideh after mixing is key to developing its signature texture. Additionally, utilizing fresh ingredients elevates the entirety of this traditional Persian dish.
Frequently Asked Questions
Yes, while traditionally made with beef and lamb, you can experiment with other meats such as chicken or turkey for a different twist on Persian Koobideh.
Make sure to knead the meat mixture thoroughly until it becomes cohesive and sticky. This ensures the Koobideh maintains its shape while cooking.
