Chelow Kabab Tarkhooni (چلو کباب ترخونی) — Persian Tarragon Kebabs with Rice

• 400 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for parboiling rice)
• 18 gFine sea salt (divided: 12 g for rice water, 6 g for kebab mixture)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (to bloom saffron (about 70–80°C / 160–175°F))
• 40 gUnsalted butter (plus extra for serving if desired)
• 30 mlNeutral frying oil (for the pot base and steaming)
• 150 gPlain yogurt (full-fat preferred)
• 1 largeEggs (about 50 g without shell)
• 220 gYellow onion (grated on the fine side, then squeezed very well)
• 450 gGround beef (80/20 for best juiciness)
• 150 gGround lamb (adds aroma and tenderness)
• 25 gFresh tarragon leaves (finely chopped)
• 1.5 tspGround turmeric (about 3 g)
• 1 tspGround black pepper (about 2 g)

Instructions

1. 1

   Rinse the basmati rice 5–7 times until the water is mostly clear. Cover with cool water and soak 30 minutes at room temperature, then drain well. Meanwhile, grind the saffron and bloom it in 60 ml hot water (70–80°C / 160–175°F) for 10 minutes to deepen color and aroma.

2. 2

   Bring 2000 ml water to a rolling boil in a large pot. Stir in 12 g of the salt. Add drained rice and boil 6–8 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with warm water to stop cooking.

3. 3

   Return the pot to medium heat. Add 30 ml oil and 20 g of the butter and swirl to coat the base. Spoon in half the rice, drizzle 2 tablespoons of the bloomed saffron liquid, then add the remaining rice in a gentle mound. Dot with remaining 20 g butter. Cover lid with a towel and steam 35–45 minutes on low heat.

4. 4

   While the rice steams, make the kebab mixture. In a bowl, whisk yogurt with the egg until smooth. Add the squeezed grated onion, chopped tarragon, turmeric, black pepper, and the remaining 6 g salt. Add ground beef and lamb, then knead firmly by hand 3–4 minutes until tacky and cohesive; cover and chill 15 minutes.

5. 5

   Heat a large nonstick or cast-iron skillet over medium-high for 2 minutes. Add 2 tablespoons (30 ml) oil and heat until shimmering. With wet hands, divide mixture into 8 portions (about 120 g each) and shape into oval patties about 10–12 cm long and 1.5 cm thick. Lay them in the pan with space between.

6. 6

   Fry 4–5 minutes on the first side until deeply browned, then flip and cook 3–4 minutes more. Reduce heat to medium if browning too fast. If the pan looks dry, add the remaining 15 ml oil around the kebabs. Cook until the center reaches 71°C / 160°F, then rest 3 minutes before serving.

7. 7

   Fluff the rice gently with a spatula, lifting from the sides to preserve long grains. For a saffron top, mix 2 tablespoons of rice with the remaining saffron liquid and spoon over the platter. Serve kebabs alongside the rice, adding extra butter to the rice if desired for a classic chelow finish.