This looks fantastic and I'll be trying these soon. Some years ago, I entered to a Persian restaurant in London and had some lovely fluffy white rice with a big piece of buttery, hardened rice from the bottom of the pan. It was out of this world. I don't think there were any potatoes or saffron. Do you have a recipe for this please? Many thanks for posting these delicious recipes.
@CafeBagheri4 сағат бұрын
Recipe is placed right here in the first (pinned) comment. Just scroll up.
@MohammadAliSokout-rb2vt10 сағат бұрын
چقدر حرف میزنی؟سردرد گرفتم
@hafeezurrahman1000Күн бұрын
Beautiful Kebabs ❤
@jesusisthewayjesus40352 күн бұрын
Gibt es im Iran auch eine pansensuppe ? Vg
@CafeBagheri2 күн бұрын
Yes, they call it seerab shirdoon. سیراب شیردون
@LostWithoutHer2 күн бұрын
Ohhhhhhhhh wowwwwww. Give me that entire bowl and a gigantic loaf of baguette or sourdough bread and I'll redefine 'Gone in 60 seconds.' More vegan/vegetarian videos, please. 👏
@LostWithoutHer2 күн бұрын
I found this channel, purely by chance and I'm so glad. Chef Ben, I'm going out on a limb with a question, here. I have to ask, could this world be so tiny and small, that many years ago, our Persian families met for incredible Persian and Italian food, at an amazing restaurant in Claremont, CA owned by your relatives, named after an Italian coastal city south of Naples??? 🤞
@CafeBagheriКүн бұрын
Unfortunately that was not us! 😕
@LostWithoutHerКүн бұрын
@@CafeBagheri 🙏Thanks for your honesty. Regardless, the "chef" genes are in your family name and it shows.
@amiralish60422 күн бұрын
thats not barbari, thats brickbari!! dough was too dry...
@CafeBagheri2 күн бұрын
read the rest of comments and see what people who made this recipe are saying. I can tell you are not a caring/sharing foodie! You have never made this bread!
@marri54342 күн бұрын
Thank you so much! Years ago my grandmother made this for me, I never knew what it was. She's since passed and I never got to learn what it was, but this is what it was. I can't wait to try it.
@minehearp30412 күн бұрын
When I cook a whole chicken I skim the fat from the juices and jar it, freeze it for future recipes that may need chicken fat, can that be used or will it make a mess? In Turkish the bite is called a lokma 😊
@ca6bal42 күн бұрын
7:00 how you dare! :)
@CafeBagheri2 күн бұрын
What’s the problem?
@ca6bal42 күн бұрын
To achieve an authentic Iranian pasta, it's essential to fully fry the onions before adding the minced beef.
@andiofski26532 күн бұрын
Good job!
@mikerx26683 күн бұрын
Thanks for the recipe. I will try it with just the chicken fat to see how it turns out.
@CafeBagheri3 күн бұрын
You need at least 20% (by weight) of fat in the mix or the kabob will be dry and rubbery!
@AlexAlex-mt9pf3 күн бұрын
دست مریزاد عزیز 👏👏. بسیار عالی و اشتها اور ✌️
@TheJCJexe4 күн бұрын
Thank you for sharing the food of your culture! Looks very delicious!
@TheJCJexe4 күн бұрын
You have a very nice looking kitchen!
@Jedi_master24 күн бұрын
It's me your nephew Casey
@Jedi_master24 күн бұрын
Hi uncle Ben
@Jedi_master24 күн бұрын
Hi uncle Ben in your nephew Casey
@TheJCJexe4 күн бұрын
Very nice! I will try this, my family is coming over soon this summer.
@TheJCJexe4 күн бұрын
That looks so good!
@Jedi_master24 күн бұрын
Hey Uncle Ben it's me your nephew Casey
@CafeBagheri4 күн бұрын
Thanks for watching my videos! It’s always great seeing you. ❤️🌹
@leahquema12744 күн бұрын
Can’t wait to try this recipe 😊
@pnourani4 күн бұрын
Why would you use beef fat instead of just grinding in the chicken skin? Chicken thighs as is with the skin is plenty fatty.
@sunsetsandwater5 күн бұрын
I just made your beef koobideh kebabs last week. Love them.
@belleparis10625 күн бұрын
Great job but it’s very hard in chicken kabob because it’s very sticky can we put flour so doesn’t stick what do you think ..
@CafeBagheri5 күн бұрын
No need. Use warm water on your hand. Flour will dry out the kabob!
@belleparis10624 күн бұрын
@@CafeBagheri thank you for responding God bless you 👍
@sinanajarha67125 күн бұрын
why kobob? when its Kabab?
@CafeBagheri5 күн бұрын
Potato, potATo! 😂
@sinanajarha67124 күн бұрын
@@CafeBagheri its good justification 😅 But still I think Kabab is much even better than Kebab, but maybe kabob name came from the new recipe you made it with 🤓😬
@babakd62715 күн бұрын
Well done chef.
@khalildamvar5 күн бұрын
That was awesome, I've liked Chicken Kobideh ever since I had it for the first time long time ago. I'm so glad you decided to show the making of it, thank you from the bottom of my Kobideh loving heart🤜🤜
@karah22635 күн бұрын
I’ve made this 4 times now and it’s always absolutely amazing! The sauce is heavenly (I skip the cumin and cinnamon) and now I can’t imagine koobideh without it. Thank you for explaining how to make this dish so clearly. It always makes me so happy when we eat this
@matthewbanno34075 күн бұрын
Great choice, unfortunately we here in Australia are heading to winter which is not ideal for a charcoal bbq, but I would make an exception and make it. Thanks for the hint of using the Beef’s fat instead of the Lamb’s tail, which we don’t have here, because our sheep don’t have fatty tail and that’s a big reason for our lambs are horrible.
@keerthikumar20235 күн бұрын
Is that why you export your lambs to US through Costco 😂
@CafeBagheri5 күн бұрын
Persian Chicken Koobideh Kabob Recipe Makes: 8-10 skewers (100-150 grams each) INGREDIENTS: --- 2 lb. Chicken thighs (boneless and skinless) - approximately 5 thighs, cut into 1-inch pieces --- 6 oz/170 g Beef fat, cut into1-inch pieces --- 1 medium White onion (1/2 pound pre-shredded) --- 1 Green bell pepper, finely chopped --- 1 Red bell pepper, finely chopped --- 2 tsp Salt --- 1 tsp Fresh ground pepper --- 2 tbsp Saffron solution (dissolve 1/4 tsp ground saffron in 4 tbsp of hot water and let brew for at least 5 minutes - this will make more than you need for this recipe) --- 1/2 tsp Chipotle chili pepper --- 1 tsp Smoked paprika --- 8 Firm Roma tomatoes (1 per person) --- 4 Anaheim peppers (cut in half lengthwise, seeds & membranes removed) For the regular basting sauce --- 2 tbsp Saffron solution --- 1 tbsp Lime juice or Verjuice (sour grape juice) --- Juice from shredded onion --- 1/2 stick Unsalted butter --- Salt and pepper to taste You also need: --- Charcoal or gas burning grill (grates removed so you can rest skewers on the front and back edge) --- 10 stainless steel koobideh kabob skewers - 1” wide - for the kabob --- 3 stainless steel skewers - 1/2" wide - for the tomatoes and Anaheim peppers --- Flatbread, tortillas, or Persian Lavash Bread to put under the kabobs when you take them off the skewers and put on a platter. --- Small saucepan to make the basting sauce --- Open top grill (grates removed, to be able to grill meat on skewers) DIRECTIONS: --- Shred the onion using a food processor or the finer side of a box grater. --- Using a piece of cheesecloth, a sieve, or by pressing with your hands, squeeze/press the shredded onion to remove as much of the onion juice as possible. --- Reserve the onion juice to use in the basting sauce. --- Cut the red and green bell peppers in half. --- Save 1/2 of each pepper for another use. --- Using the remaining 1/2 of each pepper: --- Remove seeds and membranes --- Mince finely --- Squeeze the moisture from the minced peppers --- Discard pepper juice --- Put the shredded onion and minced bell peppers in a large bowl. --- Add the salt, pepper, chipotle, paprika, and saffron solution to the onions/bell peppers and mix thoroughly. --- Using the larger plate with the grinder, grind the chunks of beef fat with the chicken thigh pieces into a large bowl. --- Add all the ground meat and fat to the seasoned onions/bell peppers. --- Using rubber gloves, massage the meat/onion/bell pepper mixture until well combined. --- Using the smaller grinder place, grind the meat/onion/bell pepper a second time. --- Put the ground meat mixture in a covered container and refrigerate for at least 1 hour and as long as overnight. --- When you’re ready to cook the kabob, pre-heat your grill at high temperature. --- For a charcoal grill, high temperature means that the top layer of charcoal lumps/briquettes are red hot, and no flames are blazing. --- For a gas grill, it means that all burners are on and at the highest setting for at least 5 minutes before you put the skewers on. --- While your grill is reaching peak heat, take the meat mixture out of the fridge and knead/massage it briefly to soften and make it easier to handle. --- Make the basting sauce: --- Bring the butter, onion juice, salt, pepper, and saffron solution to a boil. --- Add lime juice and push the pan off the heat. --- NOTE: Lime juice should not be boiled in this sauce because it gets bitter. --- Divide the meat mixture into 8-10 equal portions, one for each skewer. --- Fill a medium-sized bowl with lukewarm water. --- While skewering the kabobs, continually dip your hand in the lukewarm water to prevent the meat from sticking to your hand. --- Holding the skewer in one hand, wrap a portion onto the skewer using the other hand, beginning 3 inches from the tip. --- Stretch the meat down the skewer using a gentle gripping motion so the kabob is at least 8 inches long on the skewer. --- Make sure the meat is positioned on the skewer so that when it’s on your grill, it is positioned on the grill’s optimal heat zone. --- This will require testing ahead of time to learn your grill’s heat zone. --- Use the thumb and middle finger to make the iconic Koobideh indentations. --- Pinch the ends (top and bottom) of the kabob against the skewer to ensure it sticks to the skewer. --- Place loaded kabob skewers across a rimmed baking sheet and repeat for all the skewers. --- If you will not be grilling for more than 30 minutes, put the kabob skewers in the refrigerator. --- Place 4 to 6 tomatoes on each 1/2-inch skewer. --- Place the cut Anaheim peppers on a separate skewer. --- Place all loaded skewers over a second baking sheet. When ready to start grilling: --- Place all the kabob skewers on the hot grill. --- Once you lay down the last kabob skewer on the hot grill, go back to the first skewer and turn all of them. --- Let the second side cook and firm up for 30 seconds before turning all the skewers again. --- This initial quick turning is important in preventing the meat from falling off the skewers. --- The first side facing the high heat fire quickly forms a skin which holds the meat together. --- When you flip the skewer, the other side has a chance to form a protective skin. --- If you’re grilling on a charcoal grill, make sure you are fanning the coals to ensure highest heat. --- After the initial cooking of both sides of the kabob skewers, close the grill lid and cook each side for an additional 6-7 minutes, turning once every 45-60 seconds. --- The length of time to cook chicken koobideh kabob depends on your grill and fire. Both sides of all skewers should have a char and golden-brown blisters. --- It is recommended that you initially test-cook one skewer of meat and tomato to determine time and temp for ideal kabob and grilled tomatoes on your grill. --- About 1 minute before your kabob is ready, brush both sides of each kabob with a small amount of the basting sauce basting sauce. --- Basting the kabob may cause flareups so be ready to move skewers around to avoid burning your kabob. --- Alternatively, you can pour the warm basting sauce in a pan or tray. When your kabobs are off the skewers, place them in the sauce bath, turning to coat each side before transferring to the serving dish/plates. --- Line the bottom of a tray, serving plate or large plastic container with flatbread, lavash, or tortillas. --- When the kabob is ready, use a piece of flatbread or paper towel to release each end of the kabob from the skewer. --- Push the kabob off the skewer and onto the bread in the platter/container. --- Once all kabobs are off the skewers, tent with a piece of foil to keep warm until you are ready to serve (no longer than 30 minutes). --- You can also slide kabobs off the skewer directly on each diner’s plate. --- Brush with the basting sauce again right before serving. For Grilled Tomatoes and Anaheim Peppers: --- Salt and pepper the tomatoes and Anaheim peppers after placing on the hot grill. --- Grill for about 8 minutes on each side. --- For added flavor, you can baste the tomato and Anaheim peppers with the same basting sauce as the kabob before adding salt and pepper to help the spices stick. --- Time the grilling of the tomatoes and Anaheim peppers so they’re ready to enjoy with the chicken koobideh kabob. NOTE: --- Every grill has a different heat profile/level. --- Experiment and learn where the optimal heat zone is for your grill - the place where your kabob cooks the fastest and hottest. --- This helps you make sure you are placing the kabob on the right place on your skewer to leverage that optimal zone. --- For each type of kabob, experiment and learn how/what your grill does with chicken koobideh kabob. --- You may have to ruin a batch or two to master kabob on your grill, but then you’ll be on your way to making GREAT chicken koobideh kabob every time. SERVING SUGGESTIONS: --- Serve chicken koobideh kabob, grilled tomatoes, and Anaheim peppers with Persian saffron rice. --- Garnish the plates with pickles, fresh herbs, and an onion & sumac slaw. --- A Shirazi salad is a great companion for any Persian kabob.
@ST-cy6we5 күн бұрын
Excellent work!
@windymalik5 күн бұрын
Very good
@jaytv4eva6 күн бұрын
Hi! Don't you drink Karen Taub when you feel full to make the food go down and eat some more? I told my friends I was full once and they gave me a soup that looked like this and told me to drink it so that I wouldn't feel full and after like five minutes, I was ready for round two :D
@CafeBagheri6 күн бұрын
Don’t know what that was they gave you! 😂
@jaytv4eva4 күн бұрын
@@CafeBagheri It was like magic, one second I feel stuffed and then after five minutes, I'm ready to eat some more! :D
@margaritabetancourt11677 күн бұрын
Thank you 🙏
@sophistem7 күн бұрын
I am making it for the first time tomorrow. My mother (Persian) has given me a similar recipe with much less description/reasoning. I appreciate you explaining every step and its rationale. You are teaching Persian cooking essentials this way, which makes it so much more sustainable than just a series of events. I almost never leave a comment on KZbin, but your thoughtful tutorial deserves appreciation. Following your channel!
@marialj32207 күн бұрын
I followed this recipe and I love the result, thank you! 😊
@shawnhollbach3958 күн бұрын
Looks sensational. Can't wait to cook this!
@syadmabbas31418 күн бұрын
Absolutely tempting kebabs for non spicy, magnificent recipe of butter saffron sauce, Definitely i Would love to eat such kebabs for the rest of my life love persian food Love Iranians 🇮🇷 Love from 🇵🇰 Syad Abbas.
@TheCagedCorvid9 күн бұрын
The reveal at the end... "do you smell this?"... dude, I wish😂
@TheCagedCorvid9 күн бұрын
I learned to make this in Iran many years ago, and it's really versatile. I've used canned tuna, shredded roast chicken, even chopped hot dogs... for veggies, peas, sweetcorn, spring onions... I've had mixed pickles (carrot, cauliflower and broccoli stem as well as the cucumber)in there, olives, I tried capers in the tuna version, and it was great, and once I was short on mayonnaise, so being English, I used a bit of salad cream. I wasn't such a fan of it myself, but I got compliments on it at the barbecue I took it to. Never seen steamed carrot, but I'll be trying it next time I do the chicken one 😊
@karlarden62609 күн бұрын
Beautiful!!! Question: you mention that diced onion will burn on the grill, but you never put the sliced onions on the skewer. What happens to the onions after the marinade?
@CafeBagheri9 күн бұрын
1) After you remove the chicken from the marinade, the onion is discarded. 2) What I said (and meant) was that if you shred the onion finely (for use in the marinade), after you remove the chicken pieces from the marinade, there will still be small pieces and specs of onion left on the surface of chicken pieces that you put on the skewers. Those little pieces of onion will start burning and it will look like you are burning the edges of your chicken. Thanks for watching.
@ursus91049 күн бұрын
No raisins, berberry and soumak!
@wowawesome9612 күн бұрын
How could I modify this if I don’t have a grill?
@CafeBagheri11 күн бұрын
Just put a rack on a rimmed cookie sheet and put skewers on the rack. Grill under the broiler; test a few times to get the timing right.
@Waldopolo692 күн бұрын
@CafeBagheri this is a genius idea.
@danecory123613 күн бұрын
I have white strings in my kebabs after they are cooked. I ground my own meat from a chuck roast. Any idea what this is?
@CafeBagheri13 күн бұрын
Fat? onion shreds?!
@danecory123612 күн бұрын
@@CafeBagheri hmmm I’m not sure. They are opaque like string, not translucent like onion. And they are tougher so I don’t think it’s onion. What’s strange is I used the same meat for burgers and it did not have the string. The main difference I can think of is I worked the kebab meat much more until it was sticky and had those long strands of fat that result from mixing. Wouldn’t the fat melt? Sorry I’m just trying to figure this out. Your recipe was delicious. It’s just very unappealing seeing these strings being pulled apart when I cut into it. I guess I’ll have to experiment!
@CafeBagheri12 күн бұрын
@@danecory1236 I have never experienced what you are reporting. Yes, the kneading and massaging of the kiobideh mix warms it up and the fat particles partially melt into the red meat bits to make a more integrated mix. If you see this again, send me a picture via direct message on my Instagram page @CafeBagheri.
@danecory123612 күн бұрын
@@CafeBagheri I surely will! Thank you!
@Fandog-mb4gi13 күн бұрын
Bah.gheri
@Ahasveros767413 күн бұрын
Can you use that kashk as a condiment on most Persian food? Like sour cream.
@CafeBagheri13 күн бұрын
I have never used kashk as a condiment on anything other than Ash Reshteh (noodle soup) and kashke bademjan. It would be good also as a topping on many Mediterranean dips and sides. Try and report back, please! I’m intrigued now.
@sultanazizi68814 күн бұрын
best
@shahnawazkhatri138614 күн бұрын
Excellent fellow bald good looking dude. I'll try it this week when I cook for the week. I love Persian Rice cooked with the Polo technique and I love Tadiq. The crunchier the better. Keep up. I'll watch you more often