👨‍🍳 조리법

1. 1

   Prepare the Kebab Mixture: In a bowl, combine the ground lamb, grated onion (squeeze out excess liquid from the onion first), salt, and freshly ground black pepper. Mix thoroughly with your hands until well incorporated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mixture to firm up.

   ⏱️ 15 minutes prep + 2 hours marinating
2. 2

   Form the Kebabs: Divide the marinated lamb mixture into 4 equal portions. Take one portion and shape it around a metal skewer (or two if you don't have skewers long enough) into a long, flat sausage shape, about 1 inch thick. Ensure the meat is pressed firmly onto the skewer. Repeat with the remaining portions. If not grilling immediately, cover and refrigerate the formed kebabs.

   ⏱️ 15 minutes
3. 3

   Prepare the Saffron Rice Base: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in plenty of lukewarm water for at least 30 minutes. Drain well. In a small bowl, combine the egg yolks with half of the butter (50g), melted. If using saffron threads, lightly toast them in a dry pan until fragrant, then grind them into a powder and whisk with 1/4 cup of hot water to bloom. Add the bloomed saffron to the egg yolk and butter mixture. Stir well.

   ⏱️ 45 minutes (including soaking)
4. 4

   Par-boil the Rice: Bring a large pot of salted water to a rolling boil. Add the drained rice and cook for about 5-7 minutes, until the grains are slightly softened but still firm to the bite (al dente). Drain the rice thoroughly in a fine-mesh sieve.

   ⏱️ 10 minutes
5. 5

   Steam the Rice (Tahdig preparation): Melt the remaining butter (50g) in the bottom of a non-stick pot over medium heat. You can add a layer of thinly sliced potatoes or bread to the bottom for an extra crispy tahdig, if desired. Carefully layer the par-boiled rice on top of the melted butter (or potato/bread layer). Create a mound with the rice, leaving a channel down the center by inserting the handle of a wooden spoon. Drizzle about half of the saffron-egg yolk mixture over the rice. Cover the pot tightly with a lid, wrapping the lid in a clean kitchen towel to absorb condensation. Reduce the heat to low and steam for 30-40 minutes, until the rice is fully cooked and fluffy, and a golden crust (tahdig) has formed at the bottom.

   ⏱️ 40 minutes
6. 6

   Grill the Kebabs: Preheat your grill or broiler to medium-high heat (approximately 200-230°C / 400-450°F). Grill the formed kebabs for about 8-12 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 71°C (160°F).

   ⏱️ 12 minutes
7. 7

   Serve: Carefully unmold the steamed rice onto a serving platter, aiming to keep the tahdig crust intact. Drizzle the remaining saffron-egg yolk mixture over the fluffy rice. Serve the grilled kebabs alongside the rice. Offer sumac and raw egg yolks on the side for guests to mix into their hot rice, if desired.

   ⏱️ 5 minutes