With its flavour, spice and variety, Iranian cuisine has everything a cultured foodie could ever want. From hearty stews to mouth-watering fruit dishes, Iranian cuisine has something to please any palette.
There is, however, one way in which Iranian cooking reigns supreme - charcoal cooking. This gives Iranian food its smoky aromatic flavour while also keeping meat as juicy as possible.
A brief history of Iran charcoal cooking
The Korsi is a traditional Iranian charcoal table that is usually covered with a blanket to prevent heat loss. In Iranian families, the Korsi is the centre of the household. This allowed the entire family to gather and provide the warmth needed to sleep even on the cold Iranian nights. The Korsi was also essential for many Iranian traditions, including Yalda night - the longest and darkest night of the year - on December 20.
Many Iranian households only had the money to afford a single fireplace. So the Korsi was also often used to cook many dishes. This included Kabab Koobideh.
How to make Kabab Koobideh
Ingredients
500 g ground lamb (flank)
500 g ground beef (sirloin)
2 medium onions, grated
1 pinch saffron threads, crushed
½ tsp. black pepper
Salt
Sumac
Method
Put the grated onion in a sieve and press it to release as much of the juice as possible.
Put crushed saffron in a cup with two small ice cubes. Set it aside, letting the ice cubes melt.
Mix ground lamb and ground beef in a large bowl, kneading well. Then add the grated onion and soaked saffron, seasoning the black pepper and salt. Mix these with the meat in a bowl until it forms a smooth paste, then cover it with cling wrap and refrigerate for between two and three hours.
Take the meat out of the fridge and get ready to skewer the Iranian kebab. Wet your hands with cold water before taking a handful of the mixture and rolling it into a ball. Place a wide metal skewer on it and start spreading the meatball around the skewer. Continue with the rest of the mixture and skewers.
Arrange the prepared kebabs on a charcoal grill. Turn the skewers immediately to avoid the meat falling off the skewers. Keep turning the meat for a few minutes until both sides of the kebabs start grilling at the same time. After that, you can let one side grill entirely and then turn it to the other side.
Place the grilled Kabab Koobideh between two sheets of bread and pull out the skewers. Enjoy!
Experience Iran charcoal cooking at home
Looking for an authentic Iran experience? Get that original fire charcoal flavour on your taste buds with an open fire barbeque. Choose the Bricky from Billy Smoker to create amazing Iran charcoal cooking at home. This easily constructed unit features a sturdy top and raised base, sleek temperature control and a fire grate for clean burning.
You can't make a kebab without skewers - or even better, swords. Available in a pack of two, these swords are used to hold the meat together. The swords heat up, cooking the meat from the inside while it gains rich, smoky flavour on the outside.
Adelaide Outdoor Kitchens specialise in outdoor kitchens. All our projects are unique and designed specifically to our client’s needs and budgets. Give Justin a call on 0437 658 850 to book your visit to our showroom.
