Iranian kabob

Ingredients for Iranian kabob

Instructions for Iranian kabob

To prepare the Iranian kabob recipe, please follow these instructions:

The rice is cooked in a few minutes, until al dente, they pour into a strainer and wash the pan. pour a slat water and a knob of butter in the bottom of the Pan, this brought to the boil, add the rice and pour into the Pan again. wrap a tea towel about pot lid and set the lid on the Pan so the steam doesn't escape. Let the rice fit itself half an hour's time, by weak vame. the onions cut into smaller pieces and blended to it looks like Moss, bog well with meat and mix add salt and pepper as needed. forcemeat is shaped like LARGE meatballs and Diana nearly flat and fried in the pan. the finished "Dor" placed in a heat-proof platter. the chopped tomate pour into a saucepan and fill canister half with water and add this also Curry, garlic, soy sauce, salt and pepper are added as needed. the gravy is poured into the oven dish and made in the oven at 200gr. Copse has been on about an hour now. so there may be washed up and wait a bit for that has gone half an hour, then add the rice and the meat is finished.