Elevated Persian Vegetarian Feast: Mouthwatering Herb-Stuffed Kabobs with Saffron Basmati Rice

Allergens

N/A (vegetarian)

Ingredients

• 2 cups basmati rice
• 1/4 tsp saffron threads
• 3 tbsp olive oil, divided
• 1 large onion, thinly sliced
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 eggplant, cubed
• 2 cups spinach, fresh or frozen
• 1/4 cup parsley, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/4 cup dill, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Rinse basmati rice under cold water until the water runs clear. In a small bowl, soak saffron threads in 1/4 cup of warm water for 10 minutes.
2. In a large saucepan, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cook for 8 10 minutes until the rice is almost tender but not fully cooked. Drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion, bell pepper, zucchini, and eggplant. Sauté until the vegetables are softened and slightly caramelized, about 10 15 minutes. Season with salt and pepper to taste.
4. In a separate bowl, combine spinach, parsley, cilantro, dill, garlic, ground cumin, saffron infusion, and remaining olive oil. Mix well.
5. Preheat oven to 375°F (190°C). Thread the vegetables onto skewers, alternating with the herb mixture. Season with salt and pepper to taste. Place the kabobs on a baking sheet lined with parchment paper and bake for 20 25 minutes until golden brown.
6. While the kabobs are baking, reheat the saffron infused rice in a saucepan over low heat, adding more warm water if needed to achieve the desired consistency.
7. Serve the herb stuffed kabobs on top of the saffron basmati rice, garnished with fresh herbs and a drizzle of olive oil.

Chef’s Insight

The combination of flavors and textures in this dish makes it perfect for a special occasion or a memorable meal with friends and family.

Notes

This dish is perfect for entertaining, as it can be made ahead of time and easily heated up before serving.