Persian Kebab Bowl with Saffron Rice Recipe
Ingredients: 1 large onions, peeled and grated 700g ground lamb 2 tsp. salt 1⁄2 tsp. freshly ground black pepper 1⁄2 tsp. ground turmeric 1⁄4 tsp. paprika 1/2 tsp. saffron
Directions: Drain onions and press to release juices, then transfer to a large bowl, discarding juice. Add ground meat, salt, pepper, turmeric, and paprika, saffron and mix well. Oil the 15 cm depth loose-bottomed tart tin and press the meat mixture firmly and evenly over the bottom and up the sides using the back of a metal spoon(bowl shape). chill for 30 minutes until set. Pre-heat the oven at 180’C. Place the meat into the oven and bake it for 1 hour. After it cooked place the rice into the Kebab bowl and serve it with fried tomato and butter.