Persian Beef Kofta with Saffron Rice

Name: Persian Beef Kofta with Saffron Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: Persian
Ingredients: 0.33 pound ground beef; 0.25 yellow onion (grated); 1 tablespoon fresh parsley (chopped); 0.5 teaspoon ground cumin; 0.25 teaspoon ground turmeric; 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper (divided); 1 tablespoon olive oil; 0.33 cup basmati rice (uncooked); 0.125 teaspoon saffron threads (steeped in 1 tablespoon hot water); 0.5 Persian cucumber (diced); 0.5 Roma tomato (diced); 0.5 tablespoon fresh lemon juice

Flavorful seasoned ground beef patties, or kofta, pan-fried and served with fragrant saffron basmati rice and a refreshing cucumber and tomato salad.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 1
Cuisine: Persian
Difficulty: Medium
Cost: $5.67/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

0.33 pound ground beef
0.25 yellow onion (grated)
1 tablespoon fresh parsley (chopped)
0.5 teaspoon ground cumin
0.25 teaspoon ground turmeric
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper (divided)
1 tablespoon olive oil
0.33 cup basmati rice (uncooked)
0.125 teaspoon saffron threads (steeped in 1 tablespoon hot water)
0.5 Persian cucumber (diced)
0.5 Roma tomato (diced)
0.5 tablespoon fresh lemon juice

Instructions

In a medium bowl, combine ground beef, grated yellow onion (squeezing out excess liquid), chopped fresh parsley, 1/2 teaspoon ground cumin, ground turmeric, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until well combined.
Shape the mixture into 2-3 small oval-shaped patties or logs (kofta).
Heat 1 tablespoon olive oil in a skillet over medium heat. Add kofta and cook for 4-5 minutes per side, or until browned and cooked through.
Meanwhile, prepare the saffron rice: Rinse 1/3 cup uncooked basmati rice under cold water until water runs clear. In a small pot, combine rinsed rice with 2/3 cup water and the steeped saffron threads (including the water). Add remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
Prepare the cucumber and tomato salad: In a small bowl, combine diced Persian cucumber and diced Roma tomato. Drizzle with 1/2 tablespoon olive oil and fresh lemon juice. Toss gently.
Serve the cooked beef kofta with saffron basmati rice and the fresh cucumber and tomato salad.

Notes

Ensure the grated onion is squeezed dry to prevent the kofta from falling apart. Saffron adds a distinct flavor and color; if unavailable, you can omit it for a simpler rice.

Nutrition (per serving)

Calories: 710
Protein: 36.8 g
Carbohydrates: 65.5 g
Fat: 34.1 g
Fiber: 7.3 g
Sodium: 1250 mg
Saturated Fat: 9.2 g
Sugar: 6.8 g
Cholesterol: 105 mg