When I was little (in the 70s), my mom’s best friend had a roommate who dated an exchange student from Iran. He made this for a dinner party one night, and my mom loved it.

The recipe has been in our family for 30 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.

Iranian Kebob

4 eggs (separate the yolks & whites)
2 – 3 tbsps. turmeric
1 onion, diced in large pieces
salt & pepper to taste
1 lb. beef
4-5 whole tomatoes
3 c. cooked rice
1/2 stick butter

In a blender, mix the egg whites, onion, turmeric and salt and pepper. Blend until liquified.

Pour the blender mixture into 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.

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.

After 45 minutes, broil the meat and tomatoes for 5-10 minutes. (Make sure the tomatoes don’t burn.) Remove from oven.

Place the butter in the bottom of a large bowl. Pour the hot, cooked rice over it. Let the butter melt and then stir. Add the egg yolks and stir until all blended.

Peel the tomatoes. Add them and the cooked meat to the bowl with the rice. Stir all together, salt to taste, and serve.

I shared this post at Tempt My Tummy Tuesdays , $5 Dinners and Life as Mom.

Related Posts Plugin for WordPress, Blogger...