While my husband was in grad school studying Persian literature, I started exploring Persian culinary traditions as a fun way to embrace and support his studies. One of our favorite meals is the very simple dish of koobideh, ground lamb kebabs, served with roasted tomatoes and basmati rice.
The trick to a successful koobideh is to drain out the onion juice. This will help the meat to hold it’s shape better without being to soggy. The ground onion creates a much different experience in the flavor and texture of the dish than simply chopping the onion and adding it to the meat.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.