Persian Chili Pepper Kebabs (Kabob-e Felfeli)
"Elevate your kebab game with this stunning Persian fusion of succulent, saffron-scented meat wrapped around a vibrant, spicy chili core."
Instructions
Grate the onion and let it rest for a few minutes to release its juices. Squeeze out and discard the excess liquid, then combine the onion with the minced meat and knead until well blended.
Season with salt, garlic powder, turmeric, black pepper, and sumac. Knead thoroughly until the mixture becomes sticky and cohesive. Cover and refrigerate for 15 minutes to help it firm up.
In a small bowl, mix the tomato paste with the brewed saffron and chopped basil until smooth and aromatic.
Remove the meat from the refrigerator and discard any excess moisture. Add the basil–tomato mixture and knead well. Gradually incorporate the breadcrumbs until the mixture is firm yet still moist.
Take a portion of the mixture about the size of a medium tangerine and gently squeeze out any extra moisture. Wrap it evenly around a green chili pepper, enclosing it fully except for the stem.
Repeat with the remaining mixture and peppers. Heat a pan over medium heat and lightly drizzle with oil. Arrange the kebabs in the pan and cook over low to medium heat, uncovered, turning gently until evenly browned and cooked through.
Serve hot with grilled tomatoes and your favorite accompaniments.