Ingredients

• Ground brisket

• Ground lamb

• Middle Eastern style spice blend

• Minced onion

• Minced garlic

• Finely chopped thyme

• Finely chopped Rosemary 

• Finely chopped parsley

  Saffron Rice

• 4 cups basmati rice

• 6 cups beef or chicken stock(or water)

• ½ finely diced onion

• 1 tbsp minced garlic

• Chopped parsley

• Sprigs of thyme

• 1 tbsp cumin

• Saffron

• Olive oil

• 4 tbsp butter

• Middle Eastern spice blend

• Salt and pepper to taste

Directions

1. In a bowl, combine a 3:1 ration of Ground brisket to Ground lamb. Add a proportionate amount of the spices above. Combine well with hands and let rest in refrigerator at least 1 hr.

2. Form kebabs over a skewer and grill over direct heat. Cook until meat is at least 165° internal.

3. In a heated Dutch oven braiser, pour about 2-3 tbsp of olive oil. Sauté garlic and onion until fragrant.

4. Add turmeric and when it becomes toasted and fragrant, add butter. Then add rice and stir to incorporate. Allow the rice to capture the color of the turmeric. Add saffron amd parsley. Season to your liking, add liquid and cover to simmer on low heat for about 20 minutes or until rice is perfectly cooked. Fluff rice and rest for 5 minutes, then serve.