• About
  • Recipe Index
  • Ingredients
  • Food Gallery
  • Resources

Mastering Persian Cooking

~ Persian Food Recipes

Mastering Persian Cooking

Category Archives: Kabab Kishmish

Kabab Kishmish (Raisin Kabab)

10 Sunday Feb 2013

Posted by Mastering Persian Cooking in Kabab Kishmish

≈ Leave a comment

Kabab Kishmish (Raisin Kabab)

Prep time: 15 mins
Cook time: 1 hr
Ready in: 1 hr 15 mins
Yields: 20 kababs

INGREDIENTS

5 medium potatoes washed

For rice
1 cup rice
1½ cups water
½ teaspoon salt

For filling
2 tablespoons oil
2 tablespoons finely chopped onions
2 cups raisins

For kababs
2 pounds ground beef
1 large onion peeled and grated
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon ground black pepper
2 eggs
8 ounce bread crumbs
½ cup oil

INSTRUCTIONS

Place potatoes in a medium size pot. Fill with enough water to cover the potatoes, cover. Bring to a boil. Lower heat to medium low, cook for 15 to 20 minutes or until potatoes are fork tender. Drain and let cool. Peel and grate the potatoes.

Add rice, 1½ cups water and ½ teaspoon salt to a small pot. Bring to a boil. Lower heat to medium low. Cover, cook for 15 minutes. Take off heat. Set aside to cool.

Heat 2 tablespoons oil in a small nonstick skillet over medium high heat. Add 2 tablespoons chopped onions. Fry for 4 to 5 minutes or until fragrant and slightly golden. Stir in raisins. Take off heat and set aside.

Add ground beef, rice, potatoes, onion, salt, turmeric, pepper and eggs to a large bowl. Using your hands mix all the ingredients together until well combined. The mixture should feel sticky.

Pour bread crumbs into a shallow bowl. To form the kababs, take about ½ cup of the meat mixture, form into a ball. Make a hole in the center, fill with 1 tablespoon of onion and raisin mixture. Shape into ½-inch thick round kababs. Coat with bread crumbs. Repeat until all the meat mixture is done. Wetting hands in a bowl of warm water before forming the kababs prevents the meat mixture from sticking to the hands.

Heat 1/2 cup oil in a large nonstick skillet over medium heat. Brown the kababs on both sides, about 4 to 5 minutes per side. Transfer to a baking sheet.

Preheat oven to 350 degrees. Bake kababs in the oven for 40 minutes, turning them over half way through baking. Kababs can be served hot or cold.

Kabab Kishmish (Raisin Kabab)
Kabab Kishmish (Raisin Kabab)
Place potatoes in a medium size pot. Fill with enough water to cover the potatoes, cover. Bring to a boil. Lower heat to medium low, cook for 15 to 20 minutes or until potatoes are fork tender. Drain and let cool. Peel and grate the potatoes.
Place potatoes in a medium size pot. Fill with enough water to cover the potatoes, cover. Bring to a boil. Lower heat to medium low, cook for 15 to 20 minutes or until potatoes are fork tender. Drain and let cool. Peel and grate the potatoes.
Add rice, 1 ½ cups water and ½ teaspoon water to a small pot. Bring to a boil. Lower heat to medium low.
Add rice, 1 ½ cups water and ½ teaspoon water to a small pot. Bring to a boil. Lower heat to medium low.
Cook, covered for 15 minutes. Take off heat. Set aside to cool.
Cook, covered for 15 minutes. Take off heat. Set aside to cool.
Heat 2 tablespoons oil in a small nonstick skillet over medium high heat. Add 2 tablespoons chopped onions. Fry for 4 to 5 minutes or until fragrant and slightly golden. Stir in raisins. Take off heat and set aside.
Heat 2 tablespoons oil in a small nonstick skillet over medium high heat. Add 2 tablespoons chopped onions. Fry for 4 to 5 minutes or until fragrant and slightly golden. Stir in raisins. Take off heat and set aside.
Add ground beef, rice, potatoes, onion, salt, turmeric, pepper and eggs to a large bowl.
Add ground beef, rice, potatoes, onion, salt, turmeric, pepper and eggs to a large bowl.
Using your hands mix all the ingredients together until well combined. The mixture should feel sticky.
Using your hands mix all the ingredients together until well combined. The mixture should feel sticky.
Take about ½ cup of the meat mixture, form into a ball. Make a hole in the center, fill with 1 tablespoon of onion and raisin mixture.
Take about ½ cup of the meat mixture, form into a ball. Make a hole in the center, fill with 1 tablespoon of onion and raisin mixture.
. Shape into ½-inch thick round kababs. Coat with bread crumbs.
. Shape into ½-inch thick round kababs. Coat with bread crumbs.
Repeat until all the meat mixture is done.
Repeat until all the meat mixture is done.
Heat 1/2 cup oil in a large nonstick skillet over medium heat. Add the kababs.
Heat 1/2 cup oil in a large nonstick skillet over medium heat. Add the kababs.
Brown the kababs on both sides, about 4 to 5 minutes per side.
Brown the kababs on both sides, about 4 to 5 minutes per side.
Transfer to a baking sheet.
Transfer to a baking sheet.
Bake kababs in the oven for 40 minutes, turning them over half way through baking.
Bake kababs in the oven for 40 minutes, turning them over half way through baking.

Share this:

  • Pinterest
  • Email
  • Print
  • Facebook
  • Twitter
  • More
  • Pocket
  • Reddit
  • Tumblr
  • LinkedIn

Search recipes…

Enter your email address to follow this blog and receive notifications of new posts by email.

  • About
  • Recipe Index
  • Ingredients
  • Food Gallery
  • Resources

Recipes

  • Appetizer/Side dish
    • Cucumber and Tomato Salad
    • Eggs Over Fried Tomatoes
    • Feta Cheese Tomato and Cucumber Appetizer
    • Kashk Bademjan
    • Marinated Shrimp
    • Nargesi Esfenaj
    • Salad Olivieh
    • Yogurt and Cucumber Dip
    • Yogurt and Spinach Dip
    • Yogurt Salad with Dill and Walnuts
  • Ash/Soup/Khorak/Abgoosht
    • Abgoosht
    • Abgoosht Bozbash
    • Ash Aloo Esfenaj
    • Ash Jo
    • Ash Mash
    • Ash Reshteh
      • Ash Reshteh – Simplified Version
    • Ash Shalgham
    • Braised Pinto Beans (Loobia Chiti)
    • Chicken Broth with Rotisserie Chicken
    • Homemade Chicken Stock
    • Quinoa and Kale Ash
    • Soup Adas
    • Vegetarian Abgoosht Bozbash
  • Desserts
    • Almond Macaroons
    • Chocolate Almond Macaroons
    • Cream Filled Pastries
  • Hulu Ba Morgh
  • Kashk Bademjan for Two
  • Khorakeh Goosht
  • Khoresht
    • Bademjan
      • Bademjan in Pressure Cooker
    • Beh
    • Esfenaj and Aloo
    • Fesenjan
    • Gheymeh
      • Gheymeh for Two
    • Gheymeh Bademjan
    • Gormeh Sabzi
      • Ghormeh Sabzi for Two
      • Ghormeh Sabzi in Pressure Cooker
    • Karafs
    • Loobia Sabz
    • Vegetarian Khoresht Bamieh Bademjan
    • Vegetarian Khoresht Beh
  • Khoresht Kadoo Bademjan Ba Morgh
  • Khoresht Karafs in Pressure Cooker
  • KuKu (Frittata)
    • Eggplant KuKu
      • Eggplant Kuku with Less Oil
    • KuKu Sabzi
  • Mash Polo with Mushroom
  • Meat/Chicken/Fish
    • Braised Chicken Thighs
    • Briased Chicken Breasts
    • Goosht
    • Ground Beef Kabab
    • Kabab Kishmish
    • Kabab Koobideh
    • Khorak Morgh
    • Koofteh Berenji
    • Kotlet
    • Mahi
    • Mahi Azad
    • Morgh Schnitzel
    • Pan Kabab
    • Persian Macaroni
    • Potato Crusted Salmon
  • My Family's Favorites
    • Angel Hair Pasta With Shrimp
  • Persian-Style Tuna Rice Bowl
  • Polo
    • Adas Polo
    • Baghali Polo
    • Cheshm Bolboli Polo
    • Estamboli Polo
      • Estamboli Polo with Ground Beef
    • Kalam Polo
      • Kalam Polo With Ground Beef
    • Polo/Chelo
      • Kateh
      • Polo in Rice Cooker
    • Reshteh Polo
      • Reshteh Polo with Meatballs (Noodle Rice)
    • Sabzi Polo
      • Sabzi Polo in Rice Cooker
      • Sabzi Polo Kateh Style
    • Shirin Polo in Rice Cooker
    • Tahchin Morgh
      • Tahchin Morgh for Two
    • Zereshk Polo
  • Rice Cooker Bagali Polo
  • Vegan Kalam Polo (Persian Cabbage Rice)
  • Vegan Khoresht Bamieh
  • Vegan Khoresht Hulu
  • Vegetarian Esfenaj Aloo
  • Vegetarian Gheymeh Bademjan Khoresht
  • Vegetarian ghormeh sabzi
  • Vegetarian Khoresht Beh Aloo
  • Vegetarian Khoresht Fesenjan
  • Vegetarian Khoresht Gheymeh
  • Vegetarian Khoresht Kadoo
  • Vegetarian Khoresht Karafs

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Mastering Persian Cooking
    • Join 70 other followers
    • Already have a WordPress.com account? Log in now.
    • Mastering Persian Cooking
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.