Kabab Digi with Saffron Rice

Ingredients

• 500g (1.1 lb) ground lamb or beef 500g (1.1 lb) ground lamb or beef
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 3 tablespoons hot water 3 tablespoons hot water
• Vegetable oil, for grilling Vegetable oil, for grilling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, turmeric, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small patties, about 2 inches in diameter.
3. 3.
   Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
4. 4.
   Place the kebabs on the grill and cook for about 4-5 minutes per side, or until they are cooked through and slightly charred.
5. 5.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate bowl, soak the saffron threads in hot water for 10 minutes.
6. 6.
   In a large pot, bring water to a boil and add salt. Add the rinsed rice and cook for about 5 minutes, or until it is parboiled. Drain the rice.
7. 7.
   In the same pot, layer half of the parboiled rice, followed by half of the saffron water. Repeat the layers with the remaining rice and saffron water.
8. 8.
   Cover the pot with a tight-fitting lid and cook over low heat for about 20-25 minutes, or until the rice is fully cooked and fluffy.
9. 9.
   Serve the grilled kebabs alongside the saffron rice.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, crush the threads slightly before soaking them in hot water.
• Ground meat — For juicier kebabs, choose ground meat with a slightly higher fat content, such as ground lamb with 15-20% fat.

Tips & Tricks

• Soak the wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Serve the Kabab Digi with a side of yogurt and fresh herbs, such as mint and parsley, for added freshness.
• If you prefer a spicier kick, add a pinch of chili powder or cayenne pepper to the meat mixture.
• For a smokier flavor, grill the kebabs over charcoal instead of a gas grill.
• Leftover Kabab Digi can be enjoyed the next day by reheating it in a skillet or oven.

Serving advice

Serve the Kabab Digi on a platter, garnished with fresh herbs and accompanied by saffron rice. Offer a side of yogurt, cucumber salad, and warm flatbread to complete the meal.

Presentation advice

Arrange the grilled kebabs in a neat row on the platter, with the vibrant saffron rice as a colorful backdrop. Sprinkle some saffron threads on top of the rice for an elegant touch. Place a small bowl of yogurt in the center of the platter and garnish with a sprinkle of paprika or chopped herbs.