How to Make the Best Persian Chelo Kebab?

July 23, 2022

How to Make the Best Persian Chelo Kebab?

0 Comments  /  Jump to Recipe

Iran sets the standard for rice. The rice is parboiled before being cooked in a skillet, covered with a cloth, and steamed with butter and salt to create a crispy, golden crust on the bottom of the dish known as Chelo Kebab. I used less salt and butter, but the rice developed a wonderful crust or ‘tah dig’. Make sure to use a nonstick pan to invert the entire rice pan and reveal the golden brown crust.

 

What is Chelo Kebab?

 

chelo kebab recipe

 

In contrast to the several versions of polo rice, Chelo rice is plain rice without the addition of beans, herbs, or barberries. The sole ingredient that is occasionally added is saffron, along with salt, of course. This name knows the preparation in Persian.

 

 

White rice with kebab is the literal meaning of Chelo kabab, often known as Chelo kabob or Chelo kebab. The specific type of meat kabob that this recipe offers is a ground beef kebab known as koobideh (kubideh). This meal is typically regarded as a national dish of Turkey and Iran.

 

Origin of the Chelo Kebab:

 

Chelo Kebab recipe

 

Although this meal is highly well-liked all across Iran, historically the north has seen the greatest popularity. It could have first emerged throughout the Qajar era.

 

 

The majority of the customs around this meal have even developed in the north, more notably in the northwest area. It is optional to serve it with a raw egg on top of the rice in Tabriz, the city where it is thought to have first appeared.

 

Chelo Kebab History:

 

Chelo kebab in Iran

 

The first establishment to sell this meal in Tehran was the Nayeb Chelo-Kabab restaurant. About 120 years of operation saw this type of bazaar close at the start of the twenty-first century. The restaurant had a reputation for treating its patrons well. To go with the kebabs that the waiters hurriedly carried from one table to the next, they provided enormous pyramids of rice with copious quantities of butter on top.

 

 

Initially, people would congregate around tables to eat, but with time, this changed. Everyone was charged equally and no record was maintained of how many kebabs each diner consumed, which was a fairly typical act of kindness among the Iranian populace at the time. The fact that people were happy was what mattered most.

 

 

The vital reputation of this restaurant was passed down from generation to generation, which resulted in the development of several businesses with this name in the nation’s major cities. It is said that the people in charge of the ones in Tehran’s centre are the descendants of the original proprietors.

 

This recipe has no ratings just yet.

How To Make Persian Chelo Kebabs?

July 23, 2022
: 4
: 40 min
: 1 hr
: 1 hr 40 min
: Medium Difficulty Leval

Iran sets the standard for rice. The rice is parboiled before being cooked in a skillet, covered with a cloth, and steamed with butter and salt to create a crispy, golden crust on the bottom of the dish known as Chelo Kebab. I used less salt and butter, but the rice developed a wonderful crust or 'tah dig'. Make sure to use a nonstick pan to invert the entire rice pan and reveal the golden brown crust.

By:

Ingredients
  • 2 Onions, Chopped Coarsely
  • Two Chopped Garlic Cloves
  • Three tbsp Lemon Juice
  • 3 tbsp Olive Oil
  • 1/4 tbsp Ground Black Pepper
  • 1/4 tbsp Salt
  • 1 1/2 Pounds of boneless, trimmed, and cubed Lamb's leg.
  • 18 Tomatoes
  • Cooking Spray
  • For Chelo
  • One and a half cup Basmati Rice
  • 6 Cup water
  • 3 tablespoons divided and melted unsalted butter
  • 2 tbsp Salt
  • 1 tbsp Olive Oil
  • 1/4 tbsp Crushed Saffron threads
  • 2 Fresh Green Onion
  • Fresh Mint
  • 1 Lemon
  • 2 tbsp Chopped Fresh Cilantro
Directions
  • Step 1 Place the onions and garlic in a food processor and process for 2 to 3 minutes, or until completely pureed, to make kebabs. In a large zip-top plastic bag, combine the pureed onion combination, lemon juice, 3 tablespoons oil, 1/4 teaspoon salt, and pepper. Lamb should be added
  • Step 2 the bag should be sealed, and it should marinate for eight hours while being turned regularly.
  • Step 3 Set the broiler or grill to medium-high heat.
  • Step 4 Take the lamb out of the package and throw away the marinade. Using 6 metal skewers (10 inches long), thread the lamb
  • Step 5 using 2 or 3 skewers (10 inches long), thread the tomatoes. Place skewers on a grill rack or broiler pan that has been sprayed with cooking spray. Grill the tomatoes for 4 to 5 minutes and the lamb for 10 to 12 minutes, or until it is cooked to your preference.
  • Step 6 Chelo is made by rinsing rice in a fine sieve under warm running water for one to two minutes. Drain. In a big, heavy nonstick pan over high heat, bring 6 cups of water and 2 tablespoons of salt to a boil. Add the rice
  • Step 7 cook it for 5 to 7 minutes, covered, stirring regularly. The rice will have a small crunch. Rice and cooking liquid should be set aside as you strain rice through a sieve into a basin. Use warm running water to rinse the rice.
  • Step 8 In a nonstick pan over high heat, combine the saffron, 2 tablespoons of the remaining rice cooking liquid, 2 teaspoons of melted butter, and 1 tablespoon of oil. Add a third of the rice and whisk to coat. Spread evenly across the pan’s bottom. Spread out the leftover rice without stirring it in. Add the final tablespoon of melted butter to a drizzle. Over the rice, place a clean dish towel that has been folded to fit the pan’s edge. Put a cover on the pan. Cook rice for 3 to 4 minutes over high heat, or until the bottom of the pan starts to brown. Once the rice is cooked and crisp, the browned layer has formed on the pan bottom, reduce heat to low and simmer for 20 minutes. Remove the cloth and cover, then flip the rice onto a platter.
  • Step 9 In a nonstick pan over high heat, combine the saffron, 2 tablespoons of the remaining rice cooking liquid, 2 teaspoons of melted butter, and 1 tablespoon of oil. Add a third of the rice and whisk to coat. Spread evenly across the pan’s bottom. Spread out the leftover rice without stirring it in. Add the final tablespoon of melted butter to a drizzle. Over the rice, place a clean dish towel that has been folded to fit the pan’s edge. Put a cover on the pan. Cook rice for 3 to 4 minutes over high heat, or until the bottom of the pan starts to brown. Once the rice is cooked and crisp, the browned layer has formed on the pan bottom, reduce heat to low and simmer for 20 minutes. Remove the cloth and cover, then flip the rice onto a platter.

 



Leave a Reply

Your email address will not be published.