Bison Kabab Tabei
Ingredients
For the Kabab
- 1 lb. ground bison
- 1 medium yellow onion grated (no need to drain)
- 1 tsp turmeric
- 1 tsp kosher salt
- ½ tsp ground pepper
- 2 or 3 medium tomatoes cut into wedges
For the rice
- 2 cups of basmati rice washed & drained
- Water
- Kosher salt
- Butter/oil
For the Mast-o Khiar (cucumber yogurt sauce)
- 2 cups plain yogurt
- 1 English cucumber If using salad cucumber hollow out the middle, diced
- 1 tsp dried mint Egyptian, please don’t substitute with regular tea mint
- 1 tsp dried rose petals
- ½ tsp saffron infused in 2 TBSP of warm water
- Kosher salt to taste
Instructions
For the Kabab
- In a mixing bowl combine the grated onion, turmeric, salt, and pepper. Mix well.
- Add the ground bison and mix. (Use bare hands or gloved).
- In a medium sautè pan, flatten out the bison meat mixture, starting in the center, and work your way to the outer edges to form a nice circle.
- Place the pan on the stove over medium-high heat to cook for 10 minutes.
- Cut the meat lengthwise into strips. Turn them over one by one.
- Place the tomato wedges into the pan, cover, and cook for another 10 minutes on medium-low heat or until fully cooked and browned.
For the rice
- Cook the rice using water, a pinch of salt, and a bit of butter or oil.
For the Mast-o Khiar
- In a medium mixing bowl, add the diced cucumber, yogurt, and kosher salt. Mix well.
- Garnish with dried mint and dried rose petals.
Final assembly
- Once the rice is done, add saffron water to roughly half a cup of the cooked rice.
- On a serving dish, heap the cooked rice and top with saffron rice.
- Top with kabab.
- Use cooked tomatoes and mast-o khiar as a sauce on the side.
- Enjoy.
Notes
PRO TIP: Sprinkle some sumac powder (available in Iranian grocery stores) on the kabab, and serve with sabzi khordan, sliced onions, and yogurt drinks (doogh).
Really enjoy!
Really enjoy!