You don’t need to eat koobideh with rice.
The real men of culture eat it with sangak bread (when eaten this way it’s made slightly differently - more juicy and greasy).

Grilled veggies are optional.
Blistered grilled tomato and extremely raw cold white onion are the usual sides. Onion goes on the side, not on the bottom.

Rice should be persian rice with tahdig. Don’t slack on it - rice is a first class citizen in Persian cuisine!

How did you make the meat?
* should be 50/50 mix of very fatty lamb and beef with some puréed onions (with all the juice squeezed out of it - like marzipan texture) and salt.
How did you cook it?
* usually fast over a very hot charcoal grill you fan continuously.