Kebab Koobideh is probably the most renowned Iranian dish and certainly one of the most popular ones both on tables and in Persian cooking sites. Like kebab barg, koobideh is a restaurant dish; however it is more commonly made at home. Why? I really don’t know because to me barg is less tricky and more difficult to spoil. Ok, let’s get started and I’ll explain what I mean:
Ingredients: (serving 2-3): Fresh ground beef or veal, 450 grams (never use defrosted meat). Onion, 1 small to medium, grated. Salt, ½ tbsp. Saffron and black pepper a pinch each. Tomatoes, 4 medium.