Persian Chelow Kabab – Dairy-free version

👨‍🍳 Method

For the Grilled Kebabs

1. 1
   Mix the ground meat with the onion, turmeric, salt and black pepper until evenly combined.
2. 2
   Knead the mixture 5 minutes, until smooth and sticky.

   💡Kneading binds the meat, and chilling firms it a little: that way the kebab stays on the skewer and doesn't fall apart over the fire.
3. 3
   Chill the mixture 30 minutes.

   Refrigerator
4. 4
   With wet hands, shape the mixture into long logs around skewers.

   Skewers
5. 5
   Heat a grill hot.

   Charcoal grillorGas grill
6. 6
   Grill the kebab skewers 3-4 minutes per side, until they are browned outside and done to your liking.

   Tongs

   💡Don't press the meat or flip it more than once: the juices run out and the meat dries out. It releases from the grate once the underside is browned.

To assemble

1. 7
   In a pot, bring the water and salt to a boil, add the rice and stir once.

   StoveSmall saucepan
2. 8
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 9
   Melt the canola oil with the dissolved saffron and stir in part of the rice until it turns deep yellow.

   StoveSmall saucepan
4. 10
   Spread the white part of the rice on a serving plate, with a patch of the saffron part of the rice on top and serve with the kebab skewers on the side.