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Chelo Kebab

Name: Chelo Kebab
Total time: 50 min
Yield: Serves 3
Cuisine: Iran
Ingredients: 400g Ground Beef or Lamb; 1 Onion (grated); 2 cups Rice; A pinch Saffron; 30g Butter; To taste Salt; To taste Pepper; 2 Tomato; 2 Egg Yolk

Main Dish

⏱ 50 min

👥 Serves 3

Difficulty ⭐⭐

Saffron-buttered rice with charcoal-grilled kebabs — Iran's national dish.

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📖 The Story Behind This Dish

Chelo kebab is Iran's national dish, combining chelo (steamed rice) and kebab. The most common kind is koobideh, ground lamb or beef pressed thin onto skewers and grilled over charcoal. It's properly served with saffron-scented buttered rice, grilled tomatoes, and a raw egg yolk, and it's the most standard dish in restaurants across Iran.

🌆 Where it's eaten: In a Tehran restaurant, plates of saffron rice and kebabs come out one after another amid the smell of charcoal smoke.

🥕 Ingredients (serves 3)

Ground Beef or Lamb 400g
Onion (grated) 1
Rice 2 cups
Saffron A pinch
Butter 30g
Salt To taste
Pepper To taste
Tomato 2
Egg Yolk 2

👩‍🍳 Instructions

Knead the ground meat with grated onion, salt, and pepper, and press it thin and flat along the skewers.
Cook the rice as usual, adding saffron water and butter while it steams.
Grill the skewers over charcoal or under a grill on both sides until cooked.
Grill the tomatoes alongside until charred.
Plate the saffron rice, kebabs, and grilled tomatoes, and add an egg yolk.

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