Iranian Koobideh Kebab with Saffron Rice and Grilled Vegetables

1. 1

   In a bowl, mix ground lamb, beef, grated onion, salt, and pepper until thoroughly combined.

2. 2

   Shape the meat mixture into elongated kebabs and refrigerate for 15 minutes to firm up.

3. 3

   Soak rice in water for at least 30 minutes, then rinse until water runs clear.

4. 4

   In a pot, bring 6 cups of water to a boil, add rice, and cook for 10 minutes until al dente.

5. 5

   Dissolve saffron in 1/4 cup of hot water, then add to the drained rice and steam for 20 minutes.

6. 6

   In a skillet, heat olive oil and grill kebabs on medium heat for 10-12 minutes, turning occasionally.

7. 7

   In the same skillet, add bell pepper and zucchini, drizzling with lemon juice; sauté until tender.

Per serving