Iranian Chelo Kabob
Experience the authentic flavors of Persian cuisine with this classic Iranian Chelo Kabob recipe, a true centerpiece of Middle Eastern dining. Tender, perfectly seasoned kebabs made from a blend of ground lamb or beef are grilled to juicy perfection, complemented by a mound of fragrant saffron-infused basmati rice—the ultimate comfort food pairing. The secret lies in the aromatic spices, including turmeric and saffron, along with the buttery basmati rice steamed to create a golden, crispy tahdig (crust) at the bottom. Ideal for sharing, this dish is perfect for family gatherings or special occasions. Serve it alongside grilled tomatoes, a sprinkle of tangy sumac, and fresh herbs for a vibrant, restaurant-quality meal straight from your kitchen. With this step-by-step guide, learn how to master the art of Chelo Kabob and savor the irresistible fusion of smoky char and delicate spice.
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Ingredients
- 500 grams Ground lamb or beef (or a mix)
- 1 medium Onion (grated and juice squeezed out)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Turmeric powder
- 50 grams Butter (unsalted)
- 2 cups Long-grain basmati rice
- 1 pinch Saffron threads
- 2 tablespoons Warm water
- 2 tablespoons Vegetable oil
Directions
Step 1
In a large mixing bowl, combine the ground meat with grated onion (make sure to squeeze out excess juice), salt, black pepper, and turmeric. Mix well until the mixture is sticky and fully combined. Cover and let it rest in the refrigerator for 30 minutes.
Step 2
While the meat marinates, prepare the rice. Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
Step 3
Bring a large pot of salted water to a boil. Add the soaked rice and cook for 7-8 minutes or until the grains are soft on the outside but still have a firm core. Drain and set aside.
Step 4
Dissolve the saffron in 2 tablespoons of warm water and set aside.
Step 5
In a flat-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Add a thin layer of rice to the bottom of the pot, then gently spoon in the remaining rice, shaping it into a mound. Pour the dissolved saffron over the top layer of rice. Cover the lid with a kitchen towel to absorb excess steam, replace the lid, and steam the rice on low heat for 20 minutes.
Step 6
Preheat a grill or broiler to medium-high heat. If using skewers, wet them to prevent burning. Shape the meat mixture into long, thin kabobs around the skewers (about 6-8 inches long). If not using skewers, shape them into patties or sausage shapes.
Step 7
Grill the kabobs, flipping occasionally, until fully cooked and slightly charred on the outside, about 8-10 minutes. Brush with melted butter during the last minute of grilling for extra flavor.
Step 8
To serve, spread the steamed saffron rice on a platter and arrange the kabobs on top. Serve with grilled tomatoes, sumac, or fresh herbs as optional garnishes.
Nutrition Facts
| Serving size | 1126.8 grams (1126.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3345 |
| Total Fat 169.50g | 217% |
| Saturated Fat 70.20g | 351% |
| Polyunsaturated Fat 16.80g | |
| Cholesterol 459mg | 153% |
| Sodium 2768mg | 120% |
| Total Carbohydrate 320.70g | 117% |
| Dietary Fiber 7.70g | 28% |
| Total Sugars 5.20g | |
| Protein 115.40g | 231% |
| Vitamin D 25IU | 123% |
| Calcium 211mg | 16% |
| Iron 18mg | 98% |
| Potassium 2035mg | 43% |
Source of Calories