Persian Chelow-kebab. Rumor has it that one of the things Persian Qajar king Naser al-Din Shah loved the most was chelow kebab from the Caucasus, which was different from the Iranian kind in that it was made with veal, mutton, or game birds. This dish eventually became one of the most loved recipes and the national dish of Iran. Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an Iranian dish consisting of steamed rice (čelow) and one of the many varieties of Iranian kebab.
In Iranian cuisine, there are different types of kebab with ground meat or diced meat and believe me all are super tasty and you will be over the moon when you have kebab for lunch or dinner. Chelo kebabs are the national dish of Iran. In this Chelo kebab recipe, ground beef or lamb can be used. You can cook Persian Chelow-kebab using 15 ingredients and 8 steps. Here is how you achieve it.
Table Of Contents
Ingredients of Persian Chelow-kebab
- It’s of Ingredients for kebab.
- You need 600 g of ground lamb.
- You need 400 g of beef.
- Prepare 250-300 g of onion, grated and remove excess juice.
- It’s 1/2 of lime/lemon juice.
- Prepare to taste of Salt and pepper.
- You need of Ingredients for accompaniment.
- Prepare 1 bunch of cherry tomatoes.
- Prepare 4-5 of potatoes.
- Prepare 3-4 of red-yellow bell peppers.
- Prepare of Ingredients for mint sauce (optional).
- You need Handful of fresh leaves of mint and coriander.
- It’s 3 tbsp of Greek yogurt.
- It’s 1 of small bell pepper.
- Prepare to taste of Salt.
Iran takes rice to new heights. For chelo, the rice is parboiled, and then fried in a pan, covered with a cloth, and steamed with butter and salt, creating a crispy, golden crust on the bottom. I cut back on the butter and salt, but the rice still forms a good crust, known as tah dig. Use a nonstick pan here so you can invert the whole pan of rice and show the golden brown crust.
Persian Chelow-kebab instructions
- Grind finely the meat 2-3 times or ask butcher do it for you. Grate the onion and remove the juice. In a big bowl, add grated onion, salt, pepper, lime juice and meat. Mix well and knead the meat mixture for 3-4 minutes and until well combined… Kneading the meat mixture for few minutes will make the meat like a paste that will stick together and not fall apart when your thread it on skewers..
- Then refrigerate the meat overnight. For threading the kebab you can use either metal skewers or wooden ones. If you are using wooden skewers, you need to soak them in water overnight as well to prevent of burning in the oven.Next day, divide the meat into seven or eight pieces and thread on the wooden skewers by pressing the meat and shaping it evenly. Preheat the oven to 180C for grilling the kebabs..
- You can do grill the tomatoes too but I just fried them in a pan. Place a flat bread or (tortilla bread) on the baking tray and place the kebabs skewers on it. Grill the kebab for 20-25 minutes.The juice from the kebab will soak into the flat bread as the kebab cooks.Thread the potatoes and peppers on the skewers as well. Grill the potatoes and bell peppers in oven 200C for 20-30 minutes..
- For refreshing mint sauce you need to blend all ingredients in a blender and make a puree..
- Once kebab and accompaniments are grilled, remove from the oven. Traditionally kebab kubideh is served with steamed saffron rice (chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions. Sprinkle sumac powder on kebab. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well..
The serving of chelow kebab is a unique experience: rice and tomatoes are served first, followed by meat, while the final touch is a dollop of butter that is placed on the top of saffron rice. The dish is commonly enriched with sumac, a spice native to the Middle Eastern area, and is best paired with doogh—Persian sour yogurt. Chelow Kabab Koobideh – Persian Rice and Kebab. My boss was impressed to be getting a homecooked Persian meal, and he tucked right in. And he liked it (he really liked it)!