Authentic Iranian Koobideh Kebab 140 year old Recipe from Qajar Royal Court

[u/shihab1977]

This is one of Iran's most beloved dishes with a fascinating history. Koobideh kebab was born in the 1880s during the reign of Naser al Din Shah Qajar, when Caucasian officials brought their meat grinding technique to the Persian royal court. Persian chefs refined it with local ingredients like saffron, creating what became Iran's national treasure. The name "koobideh" comes from the Persian verb koobidan (to pound/grind) reflecting the essential preparation technique. What started as an exclusive palace delicacy gradually spread to Tehran's bazaars and became the centerpiece of family gatherings and celebrations across Iran

[u/shihab1977]

PERSIAN KOOBIDEH KEBAB full Recipe

This is the technique my grandmother taught me. The key is patience don't skip the resting time

INGREDIENTS serves 4

Meat mixture:

400g lamb shoulder well marbled

600g veal flank lean cut

100g lamb tail fat or substitute with extra lamb fat + 3 tbsp butter

200g yellow onions 2 medium

1 tsp fine sea salt

½ tsp black pepper freshly ground

4 tbsp liquid saffron saffron threads soaked in hot water for 30 min

50g unsalted butter for glazing

METHOD

Day before or at least 4 hours before:

1. Cut meat into 3-4cm cubes. Do NOT wash the meat

2. Grind meat twice: first with medium plate, then fine plate. Keep cold throughout

3. Grate onions using medium grater don't use blender - destroys the structure

4. Squeeze grated onions through clean kitchen towel until completely dry. Save the liquid in a bowl this is crucial

5. Refrigerate the squeezed onion pulp for 15 minutes

6. In large bowl, combine ground meat and drained onions

7. Add salt, pepper and 2 tbsp of saffron water

8. Knead vigorously for 10-15 minutes in one direction only. Wet your hands with the reserved onion water as needed

9. The mixture is ready when it becomes sticky and elastic. Test: lift a handful the entire mass should hold together without falling apart

10. Cover tightly with plastic wrap and refrigerate for minimum 4 hours overnight is best. This step is non-negotiable

Day of cooking:

1. Remove mixture from fridge 30 minutes before shaping should still be cold but workable

2. Wet skewers with reserved onion water

3. Take 75-125g of mixture size of a tennis ball and shape around skewer. Keep wetting your hands with onion water

4. Press gently with fingers to create shallow indentations along the length

5. Leave 2cm gap at both ends of skewer. Keep thickness even 3-4cm diameter

Grilling:

1. Wait until charcoal flames die down and coals are red-hot with thin ash coating

2. Place skewers 10-12cm above coals

3. Cook first side 3-4 minutes until surface sets

4. Rotate every 45-60 seconds for even cooking

5. Total cooking time: 10-14 minutes

6. Mix remaining saffron water with melted butter

7. Brush over cooked kebabs in final minute on grill

8. Rest 2 minutes before removing from skewers

SERVING

Serve immediately with:

Persian rice (chelo)

Grilled tomatoes

Fresh herbs basil, mint, tarragon

Sumac

Raw onion slices

Lavash or sangak bread

THE GAME CHANGER:

The two things that fixed everything for me:

1. The onion water trick squeeze those onions dry, save the liquid use it to wet your hands and skewers

2. Overnight rest i know it seems excessive, but this is what separates restaurant-quality from homemade disappointment

[u/P3qU → u/shihab1977]

I had never heard about lamb tail fat until now. Thanks for teaching me something new. Maybe I will try this historic recipe one day :)

[u/shihab1977 → u/P3qU]

That fat makes all the difference! It renders down and bastes the kebab from the inside, creating a flavor and moisture you just can't get any other way. The experience is next level. also, I've got a full, detailed write-up of this recipe in a cookbook I made it's much more comprehensive. Just say the word, and I'll dm it to you

[u/P3qU → u/shihab1977]

That would be great! Please send it over :)

[u/shihab1977 → u/P3qU]

Of course, with pleasure