The one every table orders · No. 33 · Beef
Koobideh Kabob
Two skewers of seasoned ground fillet, pressed by hand, charbroiled and served over saffron rice.
How it is made
Koobideh is the heart of Persian grilling and the dish most guests come back for. Lean ground fillet is worked with grated onion, salt and pepper until it holds, then pressed by hand along a wide flat skewer so it grips the metal and does not fall into the fire.
Over the flame the fat renders and the outside takes on char while the inside stays soft. The cook turns each skewer every few seconds. It takes minutes, and it is the reason the dining room smells the way it does.
Two skewers arrive on fluffy basmati rice with a charbroiled tomato. Press the tomato into the rice, add butter, add sumac, and eat it while it is hot.
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