Chelow Kabab is a classic and popular Persian dish consisting of two main components: chelow (saffron rice) and kabab (grilled meat skewers). It’s a beloved dish in Iranian cuisine, often served with
Components of Chelow Kabab:
- Chelow (Rice):
- Long-grain basmati rice is typically used.
- The rice is cooked to perfection, with a crispy golden crust at the bottom (known as tahdig).
- Saffron is added to give the rice its distinctive yellow color and aromatic flavor.
- Kabab:
- The most popular types of kabab served with chelow include kabab koobideh (minced lamb or beef with onions and spices) and kabab barg (marinated pieces of beef or lamb, often tenderized and grilled on skewers).
- Kabab is typically marinated in a mixture of yogurt, onion, saffron, and spices to enhance the flavor.
Preparation:
- Kabab Koobideh: The minced meat is mixed with finely grated onions, salt, pepper, and sometimes turmeric or saffron. The mixture is shaped into elongated patties on skewers and grilled over charcoal or on a grill.
- Kabab Barg: The meat (often beef or lamb) is cut into large chunks, marinated for several hours or overnight, and then grilled on skewers until tender and juicy.
Serving:
Chelow Kabab is typically served with grilled tomatoes and a sprinkle of sumac (a tangy spice). It is often accompanied by fresh herbs, such as parsley, basil, and mint, as well as flatbreads and yogurt.
It’s a celebratory and comforting dish, frequently served for special occasions or family gatherings in Iran and among Persian communities worldwide.
It’s a beloved dish in Iranian cuisine, often served with grilled tomatoes, herbs, and sometimes a side of yogurt or a fresh salad.It’s a celebratory and comforting dish, frequently served for special occasions or family gatherings in Iran and among Persian communities worldwide.
