How to Make Traditional Mashhadi Kabab: Juicy, Delicious, with a Pleasant Aroma and Flavor

Preparation:

1. Prepare the Meat Mixture:

   • In a bowl, combine the ground meat, grated onion, grated potato, turmeric, salt, pepper, and cumin powder.

   • Add the brewed saffron (if using) and pomegranate molasses for added flavor. Mix everything thoroughly until well combined.

2. Shape the Kebabs:

   • Take small portions of the mixture and shape them into kebab-like cylinders or patties, pressing them onto skewers or forming them with your hands. If you're not using skewers, you can also shape them into oval patties.

3. Cook the Kebab:

   • Heat a pan with a little vegetable oil. If you’re grilling outdoors, you can cook them over hot coals for a more authentic flavor.

   • Cook the kebabs on medium heat, turning them occasionally to ensure they cook evenly and get a nice golden brown color on the outside. If you're grilling, rotate them on the skewers until they're well cooked.

   • You can grill the tomatoes alongside the kebabs until charred, as they add a lovely smoky flavor.

4. Make the Sauce:

   • In the same pan, add a little more oil and sauté some chopped onions until they turn golden brown.

   • Add the tomato paste and sauté for another minute. You can also add a small amount of water or stock to create a sauce consistency.

   • Season with salt, pepper, and a pinch of saffron for a fragrant finish.

5. Serving:

   • Serve the kebabs with fresh grilled tomatoes, flatbread, and a garnish of parsley. You can also pair it with some yogurt or a side salad for extra flavor.

Tips:

• The grated potato helps keep the kebabs juicy and tender.

• For a more intense flavor, marinate the meat mixture for a few hours before cooking.

• Mashhadi kebabs are traditionally served with Saffron Rice (Polow) or fresh herbs, so feel free to prepare those as sides.

Enjoy your delicious, juicy Mashhadi Kebab!