recipe for cooking loghmeh kebab with Iranian saffron
This delicious and fragrant food called loghmeh kebab with Iranian saffron is a delicious and delicious Iranian food that is cooked as follows. Follow this cooking article in the cooking section of rowhanisaffron site.
ingredients :
- Minced meat = 500 g
- Onion = 1 piece
- Aromatic herbs (basil, tarragon, parsley) = 1 tablespoon
- Fried flour = 1 tablespoon
- Saffron mixed with hot water = 1 tablespoon
- Salt and pepper = required amount
Instruction :
Finely grate the onion and drain it thoroughly. Then mince the meat in a bowl, mix the salt, pepper and onion and knead well for 10 minutes until sticky; Finally, add the chopped herbs and mix.
Brew saffron and mix the breadcrumbs separately and at this stage add to the ingredients and stir just to the extent of mixing. Put the kebab in the freezer for 10 minutes until the ingredients are cohesive.
Pre-soak wooden skewers in lukewarm water (wood does not burn when grilled when wet). Take the meat dish out of the freezer, then take enough of the meat stock and press it a little by hand to remove the moisture, shape it and pull it on the skewer.
After you skewer all the kebabs, pour a little oil on the bottom of the pan and place the kebabs on the bottom of the pan. Then fry the bites with a gentle heat and open the grill. After frying, serve with bread or rice and grilled tomatoes.
Points :
If you do not have fresh vegetables available, you can also use dried vegetables. For the kebab to stick, be sure to pass the onion through a strainer after grating it so that the excess water is completely absorbed, otherwise the kebabs will fall on the skewer.
After adding the breadcrumbs, do not stir the ingredients too much; Before using different types of wooden skewers, be sure to soak the skewers in lukewarm water for 10 minutes beforehand so that the skewers do not catch fire when grilling.
You can also prepare this kebab in the oven or on a charcoal fire, in which case, during the roasting, you should regularly pour oil or melted butter on the kebabs so that the kebabs do not dry out.
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