# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DW6eBC2iarH
- **Gondola URL:** https://gondola.cc/posts/63741547-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/ef9bebf156.jpg
- **Posted:** 2026-04-09T14:05:25.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

Everything I know about food I learned from my dad. He was a foodie (before that was a term ), and Persian food was his favorite, followed closely by Korean and Indian. His favorite dish was Chelow Kabab, which we made here.  When we started this cooking acct, I started to follow chefs that made the foods I grew up loving but didn’t know how to make.  Two chefs I love, cheffinwithzach  and zoyaroya make this dish and are often cooking w/family,  which reminds me of my Dad and how much I loved exploring and trying different  cuisines w/him.  We’ve recently made a lot of Middle Eastern and Mediterranean meat skewers but NOTHING compares to Koobideh, they are insanely juicy and our kids LOVE them! 

JUICY KOOBIDEH + CRISPY TAHDIG 

Koobideh (Kabobs)
2 lbs ground beef + 2 lbs ground lamb
2–3 onions (grated, juice squeezed OUT)
5 garlic cloves, minced
2 eggs
4 tsp salt, 1 tbsp sumac
1 tsp black pepper, 1 tsp turmeric

Mix very well (knead until sticky). Test a small piece for seasoning.
Shape onto skewers (½ inch thick, wet hands help).

Grill (medium-high):
Turn quickly at first so they don’t fall, then keep turning until browned + cooked through.
Brush with melted butter at the end 🤌

Tahdig (Crispy Rice)
4 cups basmati rice (rinsed + soaked 1–2 hrs in salted water)
5–6 tbsp ghee (or butter)
Big pinch saffron (about ½ tsp), ground + bloomed in 2–3 tbsp hot water

Boil:
Cook rice in salted water 6–8 min till al dente, drain.

Base:
Heat ghee in pot. Mix 1 cup rice with HALF the saffron water, spread on bottom.

Layer:
Add remaining rice, shape into a mound. Poke holes. Drizzle remaining saffron water + 1–2 tbsp melted butter on top.

Steam:
Wrap lid with towel.
Medium heat 10 min → low 45–60 min (no stirring).

Rest 5 min, fluff.
Flip out that golden tahdig

 Serve together = unreal combo

#koobideh #persianfood #tahdig #grilling #easyrecipes zwilling_usa staub_usa mcgillmlacrosse mcgillathletics webergrills

## Stats

- **Views:** 565,039
- **Likes:** 60,631
- **Shares:** 0
- **Comments:** 1,943

## Tags

easyrecipes, tahdig, grilling, koobideh, persianfood

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