Persian Koobideh in the Oven

Ingredients

• 2 lb 80/20 ground beef (80% lean, 20% fat)
• 2 onions (medium size, blended and strained to remove juice)
• saffron (to taste, typically bloomed in a small amount of water)
• salt (to taste)
• black pepper (to taste)
• 2 tbsp butter (melted, for brushing)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Roughly chop the onions and blend them until smooth. Alternatively, you can grate them by hand.

3. 3

   Place the blended onions in a towel, cheesecloth, or fine-mesh strainer and squeeze thoroughly to remove all the juice. Discard the juice and keep only the dry onion pulp.

4. 4

   In a large bowl, combine the ground beef, onion pulp, saffron, salt, black pepper, and any other preferred spices.

5. 5

   Knead the mixture well for several minutes until it becomes tacky and holds together firmly.

6. 6

   Press the meat mixture into a baking dish in one even, solid layer.

7. 7

   Using a dull knife or the edge of a spatula, make vertical slits to separate the meat into individual kebab strips. Use a spatula to press small divots into the surface of each strip to mimic traditional thumbprints.

8. 8

   Bake in the preheated oven at 425°F (220°C) for 12 minutes.

9. 9

   Remove the dish from the oven and carefully drain off all the excess water and fat that has accumulated in the pan.

10. 10

    Return the dish to the oven and turn on the broiler to high. Broil for 1-3 minutes until the top is nicely charred and browned.

11. 11

    Brush the hot kebabs with melted butter for a glossy finish and extra flavor.

12. 12

    Serve immediately with basmati saffron rice, shirazi salad, broiled vegetables, or bread.

Notes

Removing the onion juice is the most critical step to ensure the meat holds together and doesn't become soggy. For the best results, use ground beef with at least 20% fat content.

Nutrition per serving

• main
• Persian
• beef
• baked
• high-protein
• dinner
• kebab