Combine beef, pureed onion, salt, pepper, and turmeric (optional).
In a large nonstick pan over med-high heat, add a couple tbsp ghee and swirl it around the pan.
Add the beef mixture and spread it out to form a flat ½ inch thick layer. Using your spatula, you can form the beef into long patties like I did in the pictures. Cook for about 2-3 minutes per side or until browned and cooked through. **ALTERNATIVELY, you can cook the flattened out beef mixture on med-low heat with the lid on and after about 3 minutes (when it’s cooked completely through), remove the lid and use your spatula to cut the beef into long patties and flip over to sear the other side without the lid. You can increase the heat a bit to get a better sear. This method keeps the oil from splattering much.**
Once the beef is almost done, add a bit more ghee if needed, turn up to med-high heat, and place tomatoes (cut side down) onto the pan to sear for a couple minutes per side.
Remove kabobs and tomatoes from heat and serve with the basmati rice.
Persians always have sumac with this dish. You just throw in a pinch right on top of the food. For extra love, add a pad of butter to the rice on your plate and fold it in. Also, if you like this idea, put a wedge of onion on your plate and bite a piece of it with your food. It helps with digestion and it gives a nice crunch and a bit of heat. It’s Persian food so you might as well do it the Persian way, right? Shallot yogurt is also commonly an accompaniment for this dish and that is photographed alongside the dish above. Stay tuned for that super simple recipe next! Noushe-jaan (nourishment for your soul)!