2 medium onion, grated
2 teaspoons salt
1/4 teaspoon black pepper
2 teaspoons powdered sumac or juice of one lime
2 teaspoons powdered saffron, dissolved in 2 tablespoon hot water
3 cups dry rice
Knead with hands for 15 minutes. Cover and let age another 15 minutes at room temperature.
In a big pan spread the meat and then cut in to 6 or 8 pieces long.
Cook in 350 F or 180 C for about 15 minutes take out and turn kabab and cook for 15 minutes more.
make the rice in rice cooker, before serving add saffron.
10 cup water
3 1/2 cup sugar
1/4 cup unsalted butter or corn oil
1/2 cup slivered almonds
1/2 tsp ground saffron threads, dissolved in
2 tbsp hot water
1 tsp ground cardamom
1/2 cup rose water
2 tbsp rice flour, dissolved in
2 cups water
Combine the rice with 8 cups of water in a large pot and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 minutes over medium heat until the rice is quite soft.
Add the sugar and 2 more cups of warm water and cook for 25 minutes longer, stirring occasionally.
Add the butter, almonds, saffron water, cardamom, and rose water and mix well. Cover and simmer over low heat for 20 minutes. Add the dissolved rice flour and cook uncovered over low heat for another 20 minutes or until the rice mixture has thickened to a pudding.