Persian Chicken Koobideh with Saffron Basmati Rice

Hello fellow steemers!
I'm going to bring you one of my favorite dishes taught to me by my Dad again. He is a world chef, but also his nationality
is from Iran. He loves spices and especially from their history of once being trading like gold and were so valuable only the rich
got to enjoy them. A lot of herbs and spices have health benefits too! Like Tumeric which I put a lot in this recipe because it is really good for inflammation!
So lets get started..
To get that kabob effect in the photo is probably for a more skilled cook, so lets do it easier and fry them in patty form.
If you haven't heard of saffron before this is it! It cost around $90 an ounce, but you only need a pinch.

just crumble it into a tiny microwavable bowl with about 1/2 cup of water and extract it like tea.
you will have dark orange red colored water when finished add 1/2 a stick of butter. microwave again and mix to look something like this..

Ok get a big bowl, add your ground chicken
2 to 3 dashes of Tumeric
pour a quarter of your saffron butter to the mix
2 dashes of salt
dash of black pepper
dash of cayenne pepper
dash of cinnamon
dash of cumin
half minced onion
3 cloves of garlic minced
dash of oregano
a few dashes of paprika
Now really work those spices into to meat. After that cover and refrigerate for at least an hour
When ready to fry patties, start your Basmati rice that you can purchase at any middle eastern market, trust me its worth it! This is the best rice! Simply cook it in a rice cooker with a little bit of oil added.
When the rice is finished. you will add the rest of the saffron butter to the rice and mix gently with two big forks.
Simply fry the patties just like you would with burgers on your stove top.
Grilled tomatoes, onions and peppers go excellently on the side!
I really hope you'll enjoy this Ancient recipe!