Chelo Kebab Iran
Transport your taste buds to the heart of Persian cuisine with this authentic Chelo Kebab recipe, a beloved national dish of Iran. Featuring succulent kebabs made from ground beef or lamb infused with aromatic spices like turmeric and black pepper, this hearty meal is perfectly paired with fluffy, saffron-scented basmati rice. The rice is steamed to perfection using a traditional method that creates a golden, buttery crust, known as tahdig, at the bottom of the pot. Juicy grilled tomatoes add a burst of freshness, while a touch of melted butter enhances every bite. This stunning combination of juicy kebabs, aromatic rice, and simple yet bold flavors comes together elegantly, making it perfect for gatherings or special occasions. Recreate this classic Persian dish at home and savor the essence of Iran in every delicious bite.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Ground beef or lamb
- 1 large Onion
- 4 tablespoons Butter
- 1 teaspoon Saffron strands
- 3 tablespoons Hot water
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Turmeric powder
- 1 Egg
- 3 tablespoons Vegetable oil
- 4 medium Tomatoes
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water with 1 teaspoon of salt for 30 minutes, then drain.
Grate the onion finely and place it in a large mixing bowl. Squeeze out the excess liquid from the grated onion using your hands or a cheesecloth.
Combine the grated onion with the ground meat, 1 teaspoon of salt, black pepper, turmeric, and the egg. Mix thoroughly with your hands until the mixture is well-combined and sticky.
Divide the meat mixture into 8 equal portions. Shape each portion onto a metal skewer or wooden skewer (soaked in water for 30 minutes if using wooden). Flatten the meat slightly so it adheres well to the skewer. Refrigerate the skewers for 30 minutes to help them hold their shape while grilling.
Dissolve the saffron strands in the hot water and set aside.
Boil a large pot of water with 1 teaspoon of salt. Add the soaked and drained rice to the boiling water. Cook for about 5-7 minutes, until the rice is partially cooked (the grains should still have a firm center). Drain the rice using a colander.
In a large, heavy-bottomed pot, add 2 tablespoons of vegetable oil and 1 tablespoon of butter. Arrange a thin layer of rice in the bottom of the pot. Add the remaining rice gradually, mounding it into a pyramid shape to allow for even steaming. Drizzle the saffron water over the top.
Place a clean kitchen towel or paper towel over the pot and secure it with the lid to trap the steam. Cook on medium-high heat for 2-3 minutes, then reduce to low heat and steam the rice for 30 minutes.
While the rice is steaming, preheat a grill or grill pan to medium-high heat. Lightly oil the grill, then place the kebab skewers on the grill. Cook for about 3-4 minutes on each side, turning gently, until the kebabs are nicely browned and cooked through.
Grill the tomatoes alongside the kebabs until charred and softened, about 6-8 minutes.
Fluff the steamed rice with a fork and transfer it to a serving platter. Top with small pieces of butter and mix gently to melt.
Serve the Chelo rice alongside the grilled kebabs and tomatoes. Garnish with additional saffron rice, if desired. Enjoy your traditional Chelo Kebab!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 5521 mg | 240% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 23.1 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 280 mg | 22% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3140 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
