Persian Kabab plus sides!

This one is for meat lovers!!
My parents and grandmother make the best kababs I've ever had. Better than any Persian restaurants I've been to and they are kind enough to share their recipe with everyone! If you have any questions use the comments field to ask.

So here it goes:

prep time/cook time: about 1 1/2 - 2 hours

good for 6-8 people

Ingredients:

for kabab:

2 pounds of extra lean ground meat
8 ounces of butter

2 large grated onions (drain it)

Salt, pepper

a Teaspoon of tumeric

extras:

basmati rice
8 whole tomatoes

3 cups low fat yogurt

2 table spoons dried mint

1/2 english cucumber or 2 Persian Cucumbers

a pinch of safron

Directions for kabab:

Use hands to mix it all together until it’s almost “white”. The more you mix it the better it will be. around 15-20 minutes. for best results cover and refrigerate overnight.

if you have flat skewers then great, if not I'll give you options bellow:

with flat skewers:

Press a portion around long metal skewers and shape evenly (you're looking for a sausage shape).

Place the skewers a few inches away from the grill coals. (you'll have to remove the grill)

Turn frequently to brown and then cook each side for a few minutes.

if you don't have skewers:

just make them into long skinny patties and put them on the grill. around 350 degrees. don't let them burn!!

you can also make them in the oven, just use parchment paper on your tray. or even in your pan.

Directions for tomatoes:

put them on a skewer and also a few inches away from the grill coals. turn them every few minutes. should take about 8 minutes. you can use regular skewers for the tomatoes.

Directions for (white) Basmati rice:

(6 people)

3 cups of rice - wash several times to get all the starch out

if you're able to let rice soak with a bit of salt for 2-3 hours. if you don't have time to do that, it's fine too!!

boil about 2 quarts of water, add rice and let it cook for about 10 minutes (on medium heat). if you've soaked your rice cooking time may be reduced. the secret is to check it. you don't want to overcook it. (The grains should be firm in the center and rather soft on the outside). Gently stir occasionally with a wooden spoon to loosen any grains that stick to the bottom. Strain the rice and rinse with warm water.

Return the rinsed out pot to the heat and add a bit of oil. Add rice. Another option is to add sliced potatoes.

if adding potatoes, then add a bit of canola or vegetable oil (around 3 table spoons), add sliced potatoes and a bit of salt, then add the rice on top. Cover the pot and cook over low heat for about 25 minutes. If cooking time is increased, a delicious crispy layer of rice (or potatoes) (called ta-dig) will form at the bottom of the pan.

When ready to serve, take the top off, put a round serving platter on top of the pot and turn rice over. It will look like a cake!

optional: mix a pinch of saffron with 2 tablespoons of hot water, then add a few spoons of rice to it and mix it to the remaining rice. your rice will have a beautiful color and aroma!

Mast-o-Khiar (Yogurt with cucumbers)

Chop the cucumbers. In a bowl mix the yogurt, cucumbers, mint and salt.

Serve it as a side with your rice! Optional: you can add some chopped walnuts and raisins.