When I was little (in the 70s), my mom’s best friend’s roommate dated an exchange student from Iran. He made this Iranian Kebob recipe for a dinner party one night, and my mom loved it. The recipe has been in our family for 40 years now, so I don’t know how authentic it is anymore, I don’t even know if Kebob is the real name for it, but we love it.
I should add that my mom loves to mix all of her food together, so that’s how I grew up eating this. Maybe you’re actually supposed to serve this on a plate with meat, rice, and tomato separate, but that’s not how I grew up eating it.
I also made my own changes to this recipe once I became dairy intolerant. (The recipe I learned from my mom called for a 1/2 stick of butter!) However, I’ve made the dairy free version for my mom several times. Thankfully, she likes it just as well (at least that’s what she tells me).
Iranian Kebob Recipe
- 4 eggs separate the whites and yolks
- 2-3 TBSP turmeric
- 1 onion diced in large pieces
- 1 lb. ground beef
- 4-5 tomatoes
- 3 cups rice, cooked
- Preheat the oven to 350 degrees
- In a blender, mix the egg whites, onion, turmeric and salt and pepper. Blend until liquified.
- Put the ground beef in a large bowl and our the blender mixture on top of the ground beef and mix together with hands. (The mix will be very wet at this point.)
- Form the meat into two patties on the bottom of a broiler pan sprayed with non-stick spray. (I usually put foil down on the pan and spray the foil; it makes clean up so much easier!)
- Core the tomatoes and place whole on the broiler, centered over the meat so any tomato juice drops will fall on the meat.
- Cook for 45 minutes at 350 degrees.
- Meanwhile, cook the rice. You can use white or brown, but I think white just tastes better for this dish.
- Add egg yolks to the hot, cooked rice and stir vigorously until the yolks are completely incorporated. (You're not eating the eggs raw; the heat from the rice will cook them.)
- Peel the tomatoes. Add them and the cooked meat to the bowl with the rice. Stir all together, salt to taste, and serve.
If you try this Iranian Kebob recipe, please let me know in the comments how you like it. And if, by chance, this recipe looks familiar to you and you know what it’s actually called, please let me know!
I’ve looked at popular Iranian recipes, but so far, I haven’t found it. I’d love to find an authentic recipe for this so we can see how far our Iranian Kebob recipe has strayed from the original.
thanks for sharing I will have to try this out…
I love the story behind this recipe. It must be delicious or you would not still be making it!
What a great blend of flavors!
Very interesting. Sounds good!
Sherry @ Lamp Unto My Feet says
This sounds good!
Thank you for sharing!
You put the egg yolks in the mix without cooking them, and eat it mixed up raw? Just wanted to double check before doing the recipe.
They are raw, but they go into the steaming hot rice and get stirred in, so they end up getting cooked. 🙂 I wouldn’t eat raw eggs.