Ground beef, lamb or chicken kabab (Kabab-e kubideh) from A Taste of Persia: An Introduction to Persian Cooking (page 83) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron steamed plain basmati rice (Chelow); Rice cooker method saffron steamed plain basmati rice (Chelow ba polow paz)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 15 minutes, or up to 8 hours. Can substitute a mixture of ground sirloin and ground lamb shoulder, or a mixture of ground chicken thighs and ground saffron for ground beef.

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