Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook by Nasim Alikhani & Theresa Gambacorta

Author:Nasim Alikhani & Theresa Gambacorta [Alikhani, Nasim & Gambacorta, Theresa]
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2023-06-27T00:00:00+00:00

1 Trim the silver skin and sinew from the lamb and beef and discard. Cut the meat into chunks small enough to fit into your meat grinder. Set the meat in the refrigerator to chill until very cold, 30 minutes.

2 Meanwhile, set up your meat grinder with the large grinder plate. Grind the onions through the meat grinder and set the onions in the refrigerator for 30 minutes. After 30 minutes, place the ground onions into a fine-mesh sieve set over a bowl, and using a clean kitchen towel or paper towels, squeeze out most of the excess water, leaving just a bit of moisture.

3 Remove the meat mixture from the refrigerator, season with the salt and pepper, and grind through the large grinder plate. Next, combine the onions and ground meat in a mixing bowl until incorporated. Return the mixture to the refrigerator.

4 Switch to the small grinder plate on your grinder, remove the meat and onion mixture from the refrigerator, and grind again into a mixing bowl. Add the saffron water and knead for about 3 to 5 minutes. Return the mixture to the refrigerator and allow to rest for 1 to 2 hours.

5 Set out a bowl of cold water. Dip your hands in the water and, keeping your hands wet, shape the desired amount of meat around the skewers.

6 Preheat a charcoal grill until the embers are glowing and any excess soot has burned off. Place the skewers on the grill (see headnote), turning every 20 to 30 seconds until cooked through.

7 Have plates of lavash ready, and place the kababs on top. Season immediately with more salt and sumac to taste. Serve with plain basmati rice garnished with more sumac, if you like.

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