Chelow Kebab Tarkhooni (چلو کباب ترخونی) — Persian Tarragon Minced Kebab with Saffron Rice

• 400 gBasmati rice (rinsed until water runs mostly clear)
• 2400 mlWater (for parboiling rice)
• 24 gFine sea salt (about 4 tsp, for salting parboil water)
• 0.25 tspSaffron threads (ground, then bloomed)
• 60 mlHot water (for blooming saffron)
• 60 gUnsalted butter (divided)
• 15 mlOlive oil (1 tbsp, for the pot base)
• 120 gPlain yogurt (for a soft tahdig base)
• 1 tspGround turmeric (for tahdig color and aroma)
• 600 gGround lamb (or ground beef; ideally 15–20% fat)
• 250 gYellow onion (1 large, grated on the fine side)
• 25 gFresh tarragon leaves (finely chopped; stems removed)
• 1 tspGround black pepper (freshly ground)

Instructions

1. 1

   Prepare the saffron: grind the saffron threads to a powder, then stir with 60 ml hot water (not boiling, about 80–90°C). Cover and steep 15 minutes to fully bloom. Meanwhile, rinse the basmati rice in several changes of cool water until mostly clear, then drain well for 10 minutes.

2. 2

   Make the kebab mixture: grate the onion, then squeeze very firmly in a clean towel to remove as much juice as possible (this prevents kebabs from sliding off skewers). In a bowl, combine ground meat, squeezed onion, chopped tarragon, 10 g salt, black pepper, and 1/2 tsp turmeric. Knead 5 minutes until tacky, cover, and chill 45 minutes.

3. 3

   Parboil the rice: bring 2400 ml water to a boil in a large pot. Add 24 g salt, then add the drained rice. Boil 6–8 minutes, stirring gently once or twice, until the grains are tender on the outside but still firm in the center. Drain immediately and rinse quickly with 250 ml cool water to stop cooking.

4. 4

   Build the pot for tahdig: return the pot to medium heat. Add 1 tbsp olive oil and 30 g butter. In a small bowl, mix yogurt with 1 tsp turmeric and 2 tbsp of the bloomed saffron liquid. Spread this mixture over the pot bottom. Spoon in the drained rice, mounding it slightly, and poke 5–6 steam holes with a chopstick.

5. 5

   Steam the rice (chelow): wrap the lid in a clean towel and cover tightly. Cook 10 minutes over medium heat until you see strong steam, then reduce to low and steam 35 minutes. Melt the remaining 30 g butter and combine with the remaining saffron liquid; drizzle over the rice, cover again, and steam 10 more minutes.

6. 6

   Shape the kebabs: preheat a grill to medium-high (about 230–260°C) or set an oven broiler to high with a rack 10–12 cm from the heat. Divide chilled meat into 8 portions (about 95–100 g each). With wet hands, press each portion into a long sausage and flatten to about 2 cm thick on wide metal skewers, forming shallow ridges along the length.

7. 7

   Cook the kebabs: grill skewers 3–4 minutes on the first side, then flip carefully and grill 3–4 minutes more, brushing lightly with olive oil after flipping. Cook until browned with slight charring and the center reaches 71°C for beef or 74°C for lamb. Rest skewers 3 minutes so juices redistribute.

8. 8

   Serve: gently fluff the rice, reserving the crisp tahdig. Plate a mound of rice and spoon a little extra saffron butter over the top. Add two kebabs per person, then break the tahdig into pieces and serve alongside for crunch. Serve immediately while the rice is steaming and the kebabs are juicy.