Рецепт Kabab Koobeideh Persian Kabab

Let me tell you this before anything, Kabab Koobeideh takes 15 minutes in your oven! I’m not even joking. If you want that juicy tender texture of kabab you get in Iranian restaurants follow this recipe to the T. Some call it kabab and it is what I am familiar with and hear, but then there is kebab, and kabob, and kebeb! I honestly believe the real pronunciation is kabab so I’m going to stick to it in this post.Persian Recipes.In Iran, people add saffron to most of their dishes be it sweet or savory, I don’t blame them and I won’t complain, I enjoy saffron in my hot milk. The smell and the flavor are exotic and sweet. If you don’t have saffron or don’t like to use it, this Kabab koobeideh recipe can be made without it. What I want to do, is…