Persian Koobideh Kebab | The Golden Balance
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- Опубликовано: 8 сен 2024
- Persian Koobideh Kebab 😛
Ingredients:
20-30 strains of saffron
1/2 cup hot water
1 large white onion
2 lbs 80/20 beef or lamb (or mix)
2 tsp salt
2 tsp black pepper
1 tsp cumin and turmeric
2 tbsp saffron water
2 cups basmati rice
3 cups water
2 tsp oil (optional)
Finish some rice with the saffron water (adjust to preference)
Serve with GRILLED tomatoes don’t be like me, and finish with sumac if you’d like (I don’t like sumac)
#food #persianfood #recipe #grilling
Hello, Persian here and you used your saffron correctly which I haven’t seen before so props to you! It’s best to brew it like a tea as you’ve done on the video. This looks great and I can’t wait to try it out one day! College getting in the way though lol
Hey, just a quick tip/note for saffron. I personally put the saffron in a small bowl, with a few ice cubes, and let it sit until the the ice melts. This way it doesnt overcook and impact the flavour of the saffron.
P.s this video made me sooo hungry
Ohhhh saffron that’s how….
im a persian too
You mean Iranian?
@@YORUBANDICOOT Iranian*
I'm Persian myself and this is my favorite thing my dad would make.
Oh and like some of my fellow Persian's have said, you must grill the tomatoes next time. So good!! I also like to use pita bread soaked in the kebab juices to eat with my kebab. Hehe so yummy
I'm from iran and your so good at cooking and فی امان الله
Tnx for supporting Persian food
You can peel the onion and run it under COLD water for 15+ seconds to prevent the juices from making you cry. Idk if it’ll mess up this recipe but just a hack.
I saw this in a video but you can also get a piece of sandwich bread just leave it in your mouth before you start cutting the onions and until you finish. It seem weird and i doubted it at first but it works.
Thank you for bringing me a piece of my childhood closer
I’m Persian this looks pretty damn good, thanks for representing us dude!!
My pleasure 🤌🏽
PERSIAN GANGGGGG
@@thegoldenbalance im sryh if im rude but I don't wanna be mean but y do u say bismilla b4 eat in evry video???
agreed, he passed the test
@Skinsjar oh k thnx seems nice 💞
I love the stealth affirmations--great for a Wednesday. Thanks, man! I need this in my life, stat. 🤤
يا سلاااااام رهيب و الله رهيب 😋
I was just googling the recipe yesterday 🤣. Thanks for this!
ayyyy yo finally man , a persian food 😄😊
Omg I love koobideh 🤤🤤🤤
love you from Iran bro
you're amazing ❤️
Literally got home from work and looked to see if you had a new video and you did! Always looking forward to them. Can’t wait to try this recipe out!
Joon ♥️ you did everything according to the authentic way. For the rice we simply steam it after boiling it once, which means we transfer the boiled rice to a greased pan with butter and more saffron. It was amazing thank you Ahmad
This looks good
"Gently Squeeze To Get Back Some Vengeance". Loved This Video Just Like Every Single One
amazing
As a Persian myself I think u did a pretty good job man. Keep up the good work
Iranian*
عالی بود افرین بر تو من باورم نمیشه که چقدر دقیق درست کردی و رعایت ❤❤❤
YES! Finally someone grinds the saffron! It legit makes me mad when ppl use plain saffron threads.
That was the most simple ingredient I ever seen and I have all the recipe on hand
If you don't have the steel skewers, you can soak wooden skewers in water for an hour or more, then use a pair for each kabab.
It’s like you read my mind. Thank you Golden Balance. Salam from the UK.
Wow, wow, wow. I have made other koobideh recipes, 3 times before.
This was easiest. I don't have a grill. I used a George Forman grill; it put a great burn on it. Amazing. I'll be eating them, all this week.
...a Yankee.
Wow so simple & easy 😍😍. ..Thanks for the recipe TGB...Appreciated 👍Much love
"Bright like my future"
Really needed to hear that 😘
This would be great for meal prep.. looks fantastic 👌🏼
Love the words of encouragement my guy! Always make my day better with your vids ♥️ keep the good vibes and great food coming!
Thank you for the interesting rendition on what I grew up with.
Loooks deliciousss *Tip* in future when you reach the stage of just letting your rice steam, drizzle the saffron water over it! That way you can get your ‘yellow’ rice nice and steamed with the saffron aroma and the water will evaporate too. Also don’t forget to brush butter over the kabob and have a small rectangle with the rice too
I’m going to use this recipe :)
yo, u just hill 1million congrats.
Whoaa....when did you hit a million subs?! CONGRATS TO YOU AHMAD!!!
MashallAllah i love kebab and rice
He literally does it all!
bro I'm drooling
Looks good 👍
First comment! Love all your food video's!
AYYYY
Thank you so much for this recipe I love, love, love Persian food .Please make more video of Persian food.😍😍😍
Delicious video! Persian rice is one of my favorites. Quick tip: when brewing saffron, try mixing it with 1/3 of the boiled rice, and steaming it together for an extra flavorful experience. Garnish with the saffron-steamed rice when serving. 🤤
Congratulations on 1 million 🥰🎉
LET’S FREAKIN GO BUDDY! SOME PERSIAN REPRESENTATION IN THE HOUSE WOOOOOOOO!!!!!!
And like you said, this is definitely not as exact as how Persians make it as your goal was to make it more attainable to someone who is not Persian but it’s many orders of magnitude better than some people who make abominations and call it Persian Kabab.
I do have some tips though. Some (a small amount) onion juice makes the kabab extremely tender. Too much though and the kabab koobideh will fall off the skewer and will drive you crazy. It's about finding that "golden" balance. ;D
Persians generally make kabab koobideh with lamb, not beef. Sometimes it can be a mixture of lamb and beef/veal. You can try that out. You can be a bit more generous with the fat too.
For skewering. Don’t put the meat around the sides, stab the meat from the top instead. It will have its natural seal. Also, great job on making the kabab koobideh bite-sized. Makes it so much easier to eat.
Nice use of the spices. Iranians use turmeric and saffron a ton. You could add a tiny bit of chopped dried or fresh parsley, but just a tiny bit.
Also, you should roast (or kabab) the tomatoes!! One of the best things ever!
You should always have sumac on the side. It’s like drugs.
Overall, this looks damn good.
**Just made some edits to further clarify what I'm saying. Love it! :D
I love when actual people from the area give tips, this is like why I love my channel for people. Thank you so much and noted !
@@thegoldenbalance Hell yeah brother. I was in awe of how damn well you basically replicated a pretty solid kabab koobideh recipe. From another fellow Middle Easterner brother, your food genuinely slaps and you have great vibes. This is no exception.
These tips will take your kabab to basically what Persians will lose their freakin' minds over. Also, this was something that our family has tried to perfect for years and it's basically a secret how good our homemade kabab is compared to going out. But your start was so good I couldn't have not said anything. I had to chime in.
I'm proud of your progress. Kick ass my dude.
Mouth watering goodness
you cooked it better than a Persian chef! I'm also a Persian but I can't make it this good, trust me.
also the rice was very good, I personally like Chinese rice then indian rice then after that Persian rice.
Ay my man
Was waiting for you to make this. As a persian it's one of my favorite dishes ❤️
Fun fact: Saffron is the most expensive spice in the world
And Jasmine and Neroli are the most expensive essential oils both completely appetizing and exquisite
funnier fact you can still afford it.
1 MILLION SUBSCRIBERS CONGRATS BRO
This looks so good! 😍😍 & I love this detailed recipe!
I'm persian and your recipe was so detailed and good but if you grill the tomatoes it's gonna be god dàmn good
New subscriber..
Love ur videos 🇿🇦
You are an inspiration! ❤️
It's here finally! :) ruclips.net/video/OXXgdukAoaE/видео.html
اجمل ومحر شف طبخ
وفنان ❤
Your so cool and you actually put so much work and pashion
Delish 😋 …. Yummay
Nice & bright like your future.
You made my day ❤️
You were almost close,but it was good, I really love your channel bro👍🤗🇮🇷🇮🇷🇮🇷
I cant believe someone actually made Persian food in the correct way also try grilling that tomatoes you put on the sid next time i promise it works
I have that yellow and white rice mix all the time and I never knew it was saffron!
I love kebab!
1 Million!!! Congratulations Golden Balance!! Now Bismillah
1 mill well done!
Finally, It’s here! :) ruclips.net/video/OXXgdukAoaE/видео.html
also in iran we use persian rice
its something else😋
Going to try this tmrw looks deadly
As a Persian Muslim, I appreciate you like crazy right now
🙏🏽😎
@@thegoldenbalance holy shit i just realized you responded, i love you
"nice and bright like your future" thanks goldie I believe in your prediction
more persian food PLEAS
ذهبي يا ذهبي🪙💛
Love your videos bro keep up the good work and alsalam ealaykum
i would recommend cold brewing the saffron as it will intensify the flavor and fragrance way more. Meaning use ice.
Do u use a script,like I mean do u come up with these hilarious little tidbits like "til it starts negotiating back"& write them down &then use them or is all this off the hip...u make cooking so freaking enjoyable...God Bless✌🏻💙🙏🏻
Persian race is very good looking like Syrian race. Nice recipe . We Pakistani never use zafran in foods. I don’t know how it’s taste like.
Hey
Make sure the safran isn’t fake before buying it
Cheers from San Diego California
Nice
As a Persian guy you should use mix of beef and lamb for maximum flavour 😍
First
💞🇱🇧
Omg you are adorable!!!!
Luv from iran
Brooo congrats on 1 million 😍😍❤️❤️keep up the good work🙌🇵🇰
Let’s GO been waiting for this one Brother
I’m our house we use sugar with the zafron
Don’t know why but one sugar cube with saffron blended
Add hot water then put a ice cube in . Let it cool
Hii!
I love watching and trying to learn your recipes from your videos!
By any chance do you you think you could mention or write out the measurements of the ingredients you use? It’s hard to get it right for those of us who aren’t chefs 😅
💙🙇🏻♀️
Again me asking you to make guisado I’ll do so till I see it ❤️❤️
Alhamdullilah glad to see you are staying away from the bacon Brother Golden. Thank you for bringing the Muslims a little closer.
Hey hey hey! Iranian here, you used a bit too much of saffron because the pure iranian saffron itself is a quite strong spice so just a couple of those strings r usually enough ( we usually use 2 or 3 ). And using a couple of sugar cubes will enhance the marvelous flavor of saffron even more!! Add them while you're adding the boiling water. In iran saffron is usually used for making some touches to the rice or like to just give it a good shape and look. So that people won't get overwhelmed with the taste and flavor of saffron. But long stories short you've made a great job !!
I always save the onion juice and use it in place of water for extra flavor on my kebabs
That’s what I was told!! Will do that next time
@@thegoldenbalance ❤️ can you do a video on zeytoon parvadeh next? I love that one! And Gilan province is on my list of destinations to go to for food tripping ❤️
@@thegoldenbalance Tip for the onions, put in the freezer for 10 minutes or wear goggles while chopping or grating it and no tears! I promise!
It's good for your hair too
Here is my best yet recipie - but i am always working towards something better.
- Use 50% beef shoulder (aka chuck cut)
- Use 50% lamb shoulder (I used to use lamb ribs, but the kabob with lamb shoulder tastes better to me)
- 300g of onion pulp per KG of meat (onion minced in the meat mincer)
- 1.75 tsp salt per KG of meat
- 0.75 tsp fine black pepper per KG of meat
- 0.5 tsp baking soda (MIXED WITH THE ONION)
- 1 egg white per KG of meat (mixed into the onion)
- I mince the meats twice through mincer
- I mince the onions once through mincer
I mix the baking soda and white and onion.
I mix the salt / pepper into the meat
Then mix the onions and meat. Really mix well for at least 10 minutes and until the meat texture has changed into something sticky.
Then I create 150g balls from the mixture and let sit in the fridge for 30 minutes
Then I skewer - about 9 inch kabobs.
I then cook over gas grill for 12 minutes.
Its important that the heat not be too high as it burns the outside of the kabobs.
Cooking over coal can sometimes lead to too high of heat - but with gas grill this is not really a problem.
Its important not to cook for too long as it dries out the kabobs.
This recipe is a work in progress and if I change it , i will update it here.
I have to say, putting the baking soda in the onion instead of what i used to do, which was putting the baking soda in the meat - really made a huge difference in the texture and taste of the kabobs.
Also getting fresh meat makes an enormous difference in the taste of the kabob!! The fresher the meats the better.
My next experiment is using yellow onions instead of white onions - and also cutting out the egg white to see the effect.
You're starting to sound like Ramsay, using the word "beautifully" to describe each action 😂
Here , have heart 🫀🫀🫀!!!
Wow!😍😍
More Persian food pls
Great job. I do not recommend putting it on a grill like one might do a hamburger patty. The skewers should be floating above the fire.
Use ice on saffron you will get better color than boiled water!
Yummm 🤩😍😋
💜
Grill the tomato and add a charred long green chilli
Also if you’re gonna use beef add some lamb too or at least some lamb fat as that fits more the flavour profile
🌹🌹🌹🌹
Fire you need to do one on
Tedique
How to prepare this delicious Iranian dish.Required ingredients: minced meat, parsley, grated onion, spices, salt, pepper.
the main red meat in persian cooking is lamp