SAEDNEWS: Saffron Pan Kebab is one of the most delicious ways to make kebab at home. This dish is quick and easy to prepare, and the combination of aromatic spices and saffron gives it an exceptional flavor.
Saffron pan kebab is one of the delicious and popular homemade dishes, prepared with various recipes. This flavorful kebab combines ground meat, onions, and spices. If you are looking for a simple yet tasty meal, don’t miss learning how to make saffron pan kebab. Just like shishlik, koobideh, and chenjeh kebabs, this dish is extremely savory and satisfying. Below is a step-by-step guide to making an elegant pan kebab for guests.
Ingredient | Amount |
|---|---|
Ground meat | 350 g |
Onion | 1 |
Tomatoes | 3 |
Sumac | 1 heaping tablespoon |
Golpar powder (optional) | ½ teaspoon |
Saffron | As needed |
Salt and pepper | As needed |
Wash the onion and grate it finely. Squeeze out all the excess water and add it to the ground meat. Add salt, pepper, and golpar powder (if using). Mix and knead the ingredients thoroughly until uniform.
Lightly oil a suitable pan and spread the meat mixture evenly at the bottom. Press it firmly with the back of a spoon to form a cohesive layer.
Place small pieces of butter around the edges of the pan. Heat the pan over low heat and cover it. This allows the meat to set and cook gradually.
After about 10 minutes, the meat will change color, release juices, shrink slightly, and firm up. Divide the kebab into equal portions, sprinkle half of the sumac over the surface, and drizzle some brewed saffron on top.
After another 10 minutes, flip the kebab pieces and sprinkle the remaining sumac on the other side.
Cut the tomatoes and lightly season with salt. Place them in the pan alongside the kebab. After about 10 minutes, the tomatoes will soften, and their flavor will infuse into the meat.
Keep the pan covered while cooking to prevent the kebab from becoming dry.
For softer and juicier kebab, leave some liquid in the pan when serving.
Adding golpar enhances flavor, but it’s optional.
Garnish for guests with chopped walnuts, fresh herbs, or green peppers.
Serve with plain rice or Sangak bread and fresh herbs.
Northern recipes often include herbs like chochaq, khalvash, or mint to add a pleasant tanginess.
If using soy along with meat, soak and drain the soy completely to maintain the kebab’s texture.
For a smaller portion, cook in a smaller pan with a lid over low, even heat.
Using low heat and a non-stick pan prevents dryness.
Let the mixture rest for at least one hour for better texture and to prevent crumbling during cooking.
