Adapted from a Persian Mama recipe
For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers (alternate spelling kubideh). In Persia (Iran), this finely ground and seasoned meat is usually grilled on a thick skewer. Forming it into a patty to barbecue is a most California Fusion thing to do. While the burger was international the condiments were all American—well sort of—Japanese mayonnaise, German mustard, tomatoes, sweet onions, Romaine lettuce and the buns of your choice.
Karl’s Koobideh Burgers
(Sorry, I was hungry!)
When I join my wife for lunch at the university, we sometimes go to Café Pomegranate. While this is primarily a Persian restaurant, sometimes they go a bit wild with their soup of the day. Last week it was lemongrass soup. It was so good that I decided that I would have to deconstruct it.
Karl’s Lemongrass Chicken Soup
One thing I like to do is play with my food. I like to take a traditional recipe and do strange things to it. Last week I made an English shepherd’s pie, but I made it with an Indian flare. I was watching a show the other day about how every culture has its own version of meatballs, usually with a sauce. I though why not do Persian kūbide as a meatball with sauce?
Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce
Simplified and adapted from FxCuisine
I needed a rice dish for my Persian feast, for the starch eaters not on Ketogenic diets. I wanted to do something more than plain rice, so I used my trick of looking up “Persian rice” on Google image to see if anything struck my fancy. I found a Persian Jeweled rice recipe that looked good, but produced way too much for my meal. I reduced the quantities and simplified some of the techniques to adapt it to my needs.
Karl’s Persian Jeweled Rice (Javaher Polow)
Advieh is a Persian aromatic finishing spice and is usually a blend of five ingredients. Which five depends on the dish you are making. For a good discussion on this visit Persian Cuisine from Javane’s Kitchen.