Chelo Kebab

Ingredients

Ground beef

1 pound

Onion

1 medium, grated

Garlic

2 cloves, minced

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Basmati rice

2 cups

Butter

2 tablespoons

Saffron

1/4 teaspoon, steeped in 2 tablespoons hot water

Tomatoes

2 medium, halved

Lemon wedges

for serving

Instructions

1. In a mixing bowl, combine the ground beef, grated onion, minced garlic, salt, and black pepper. Mix well until all ingredients are fully incorporated.
2. Divide the mixture into 4 equal portions and shape each portion into long, cylindrical kebabs, about 1 inch thick.
3. Preheat your grill to medium-high heat, ensuring it's hot before placing the kebabs on it.
4. Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked through and have a nice char on the outside.
5. While the kebabs are grilling, rinse the basmati rice under cold water until the water runs clear, then drain well.
6. In a large pot, bring 4 cups of water to a boil. Add the drained rice and cook for 5 minutes. The rice will be partially cooked; drain it again.
7. In the same pot, melt the butter over low heat. Add the saffron water and stir well to combine.
8. Add the parboiled rice to the pot, gently mixing it with the saffron butter until well coated.
9. Cover the pot with a tight-fitting lid and cook over low heat for 20 minutes, or until the rice is tender and fluffy.
10. While the rice is cooking, grill the halved tomatoes for about 5 minutes until they are slightly charred.
11. To serve, place a generous portion of saffron rice on a plate, top it with a grilled kebab, and arrange the grilled tomatoes alongside. Serve with lemon wedges for an extra burst of flavor.