Persian Pan-Fried Kabab Tabei Platter with Bean Salad and Golden Rice

Prepare the Kabab Tabei mixture: In a large bowl, combine the ground meat, crushed garlic, cumin, red pepper (if using), tomato sauce, and salt. Gently knead until just combined and cohesive. Divide into 12 equal portions and shape into compact round patties.

Make the bean salad: Place the cooked beans and sliced onion in a large bowl. In a small jar, combine olive oil, red vinegar, honey, and mustard. Shake until well emulsified, then pour over the beans and toss gently. Set aside to marinate.

Cook the Kabab Tabei: Heat oil in a non-stick skillet over medium heat. Fry the patties for 10–12 minutes, turning occasionally, until evenly browned and fully cooked. Transfer to a plate and keep warm.

Prepare the koobideh mixture: In another bowl, combine the ground meat, grated onion, cilantro, cumin, lemon zest, salt, and pepper. Knead lightly until the mixture becomes sticky. Divide into 8 portions, shape into short cylinders, and thread onto small skewers. Refrigerate for 15–20 minutes to help them hold their shape.

Start the golden rice: Heat a little oil in a pot over medium heat. Sauté the sliced onion until soft and translucent. Add turmeric and stir briefly until fragrant. Add the rice and sauté for about 1 minute to coat the grains.

Cook and steam the rice: Pour in the vegetable broth (or water with bouillon) and adjust salt if needed. Bring to a boil, then cook until most of the liquid is absorbed. Reduce heat, cover tightly, and steam until the rice is fluffy and fully cooked. Add saffron, if using, during the final steaming.

Fry the koobideh kebabs: Heat oil in a non-stick pan over medium heat. Gently fry the chilled kebabs, turning carefully, until browned on all sides and cooked through.

Serve: Arrange the golden rice on a large platter. Top with the koobideh kebabs and serve alongside the Kabab Tabei patties and the marinated bean salad.