Saffron Duck Kabob Koobideh with Turmeric Rice and Figs

Name: Saffron Duck Kabob Koobideh with Turmeric Rice and Figs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3 to 4 servings
Cuisine: Persian
Ingredients: 800 g Ground duck; 200 g 85% fat ground pork 70-85% fat; 1 unit Onion large, grated and squeezed dry; 1 unit Garlic clove minced; 22 ml Ground sumac 1 1/2 tablespoons, from Adonis or any Middle Eastern grocery; 7 ml Ground cumin 1 1/2 teaspoons; 2 ml Ground turmeric 1/2 teaspoon; 10 ml Smoked paprika 2 teaspoons; 2 ml Ground cinnamon 1/2 teaspoon; 5 ml Salt 1 teaspoon; 2 ml Ground black pepper 1/2 teaspoon; 30 ml Italian parsley finely chopped, or cilantro — 2 tablespoons; 6 unit Saffron threads 5 to 6 threads — real Iranian or Spanish saffron; 15 ml Butter melted, or ghee — for basting; 500 ml Basmati rice 2 cups, rinsed in cold water; 625 ml Water 2 1/2 cups, or chicken stock; 1 unit Onion small, finely chopped; 30 ml Butter 2 tablespoons, or ghee; 2 unit Green cardamom pods lightly crushed; 4 unit Dried figs finely chopped; 30 ml Corinth raisins 2 tablespoons, or golden raisins; 15 ml Slivered almonds or pistachios 1 tablespoon, for garnish; 250 ml Plain Greek yogurt 1 cup, 2% or 10% fat; 30 ml Fresh mint finely chopped, 2 tablespoons; 15 ml Fresh lemon juice 1 tablespoon

Wild duck perfumed with saffron, over turmeric rice.

Prep30 min

Cook1 h

Yield3 to 4 servings

DifficultyEasy

theuplandcook.com/en/recipes/saffron-duck-kabob-koobideh

Ingredients

Meatballs

800 g — Ground duck
200 g — 85% fat ground pork (70-85% fat)
1 — Onion (large, grated and squeezed dry)
1 — Garlic clove (minced)
22 ml — Ground sumac (1 1/2 tablespoons, from Adonis or any Middle Eastern grocery)
7 ml — Ground cumin (1 1/2 teaspoons)
2 ml — Ground turmeric (1/2 teaspoon)
10 ml — Smoked paprika (2 teaspoons)
2 ml — Ground cinnamon (1/2 teaspoon)
5 ml — Salt (1 teaspoon)
2 ml — Ground black pepper (1/2 teaspoon)
30 ml — Italian parsley (finely chopped, or cilantro — 2 tablespoons)
6 — Saffron threads (5 to 6 threads — real Iranian or Spanish saffron)
15 ml — Butter (melted, or ghee — for basting)

Turmeric rice

500 ml — Basmati rice (2 cups, rinsed in cold water)
625 ml — Water (2 1/2 cups, or chicken stock)
1 — Onion (small, finely chopped)
30 ml — Butter (2 tablespoons, or ghee)
2 — Green cardamom pods (lightly crushed)
4 — Dried figs (finely chopped)
30 ml — Corinth raisins (2 tablespoons, or golden raisins)
15 ml — Slivered almonds or pistachios (1 tablespoon, for garnish)

Yogurt-mint cream

250 ml — Plain Greek yogurt (1 cup, 2% or 10% fat)
30 ml — Fresh mint (finely chopped, 2 tablespoons)
15 ml — Fresh lemon juice (1 tablespoon)

Steps

01Steep the saffron
In a small bowl, place 5 to 6 saffron threads. Pour 30 ml (2 tablespoons) of hot water (not boiling). Let steep for 10 minutes — the liquid will turn a beautiful yellow-orange and release its aroma. This infusion goes into the meat, not the dry threads.
02Make the meatball blend
In a large bowl, combine the ground duck and pork. Grate the onion on the large holes of a box grater, then squeeze hard in a sieve to remove excess water (this step is crucial or the meatballs will burst during cooking). Add the squeezed onion to the meat with the minced garlic, sumac, cumin, turmeric, smoked paprika, cinnamon, salt and pepper. Pour the saffron infusion over the top. Mix by hand for 5 to 10 minutes, kneading firmly — the mix should turn dense and tacky.
03Rest 1 hour (minimum)
Fold in the chopped parsley or cilantro at the end. Cover the bowl with plastic wrap and refrigerate at least 1 hour — overnight is even better. This step lets the spices soak through the meat and firms up the mix for easier shaping.
04Make the turmeric rice
Rinse the basmati rice under cold water until it runs clear (3 to 4 rinses). In a medium heavy-bottomed pot, melt the butter or ghee over medium heat. Sweat the chopped onion for 4 to 5 minutes until translucent and lightly golden. Add the turmeric and crushed cardamom pods, cook 30 seconds while stirring to release the aromas.
05Cook the rice with figs and raisins
Add the rinsed basmati and coat thoroughly in the spiced mixture for 30 seconds. Pour in the water (or stock), salt, then add the chopped dried figs and Corinth raisins directly to the pot. Bring to a boil, drop to very low heat, cover and cook 12 to 15 minutes without lifting the lid. Once cooked, remove from heat and rest 5 minutes covered. Fluff with a fork before serving.
06Shape the meatballs
Lightly wet your hands with cold water (prevents the mix from sticking). Shape meatballs the size of a golf ball, about 50 to 60 g each. You should get about 20. To push the Persian tradition further, shape elongated 8 to 10 cm sausages instead — but meatballs are more practical for Super Bowl serving.
07Grill the meatballs
Preheat an outdoor grill or a ridged cast-iron skillet to medium-high heat (375-400°F / 190-200°C). Place the meatballs leaving 2 cm between each. Grill 4 to 5 minutes per side, turning carefully with a spatula. While cooking, baste regularly with melted butter or ghee for juiciness and color. Once cooked, transfer to a plate and let rest 3 minutes.
08Make the yogurt-mint cream
In a small bowl, combine the Greek yogurt, finely chopped fresh mint and lemon juice. Lightly salt. Taste and adjust — the sauce should be fresh, tangy and fragrant with mint. Refrigerate until service. This sauce makes all the difference: it cleanses the palate between two spicy meatballs.
09Plate and serve
On each plate or one large serving platter, spread a generous layer of turmeric rice. Arrange the grilled meatballs on top. Sprinkle with extra sumac and drizzle a bit of melted butter for shine. Garnish with slivered almonds or pistachios. Serve the yogurt-mint cream separately in a bowl. Pair with grilled tomatoes if you want to push it, and warm pita for dipping.

Saffron and sumac grilled duck meatballs over turmeric basmati rice, topped with yogurt-mint cream, slivered almonds and cilantro