Iranian-style Khameerbob

Ingredients

In the Iranian adaptation of Khameerbob, the dish retains its essence but incorporates Iranian flavors and cooking techniques. The use of saffron-infused rice adds a distinct Iranian touch, as saffron is a beloved spice in Iranian cuisine. Additionally, the dish may be served with yogurt or a fresh salad, which is a common accompaniment in Iranian meals. We alse have the original recipe for Khameerbob, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook until golden brown and crispy. Remove the onions from the pot and set aside for garnish.
3. 3.
   In the same pot, add the remaining 2 tablespoons of vegetable oil. Add the meat cubes and cook until browned on all sides.
4. 4.
   Add the ground cumin, coriander, turmeric, cinnamon, and cardamom to the pot. Stir well to coat the meat with the spices.
5. 5.
   Pour enough water into the pot to cover the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the meat is tender.
6. 6.
   In a separate pot, bring 4 cups of water to a boil. Add the soaked saffron threads along with the water they were soaked in. Add salt to taste.
7. 7.
   Add the drained rice to the boiling saffron water. Cook the rice until it is 70% cooked, then drain.
8. 8.
   Layer the partially cooked rice over the meat in the pot. Cover the pot with a tight-fitting lid and cook on low heat for another 30 minutes, or until the rice is fully cooked and fluffy.
9. 9.
   Serve the Iranian-style Khameerbob hot, garnished with the fried onions and fresh cilantro or parsley.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for at least 10 minutes before using. This will help release the aromatic compounds and enhance the overall taste of the dish.

Tips & Tricks

• For a richer flavor, marinate the meat in the spice blend overnight before cooking.
• If you prefer a more tender meat, you can use a pressure cooker to reduce the cooking time.
• Serve the Khameerbob with a side of yogurt mixed with chopped cucumbers and mint for a refreshing contrast to the spices.
• To achieve a crispy texture for the fried onions, slice them thinly and fry them in hot oil until golden brown.
• For an extra touch of luxury, sprinkle some crushed pistachios or almonds over the dish before serving.

Serving advice

Iranian-style Khameerbob is best served hot, straight from the pot. Garnish each serving with a generous amount of fried onions and fresh cilantro or parsley for added flavor and visual appeal.

Presentation advice

To present the Iranian-style Khameerbob beautifully, use a large serving platter and arrange the meat and rice in layers. Sprinkle some additional saffron threads on top for an elegant touch. Serve with a side of yogurt or a fresh salad to complete the meal.