Chelo Kebab is the national dish of Iran. Many people love this Iranian Chelo Kebab Recipe because it is delicious. You will learn how to make Iranian Chelo Kebab at home today.
This Iranian Chelo Kebab Recipe uses simple meat and fragrant rice. It is a perfect meal for your family and friends.
What Makes This Recipe Special
This dish is famous for its incredible savory flavor. The meat is juicy and very tender. The rice has a buttery smell and a golden crust. You get a mix of soft rice and grilled meat.
It is a very easy meal to prepare at home. The prep work takes about thirty minutes. Cooking the meat is very fast on a grill. This recipe brings a Persian restaurant feel to your kitchen. Everyone will enjoy the rich and smoky taste.
Equipment List
Large Mixing Bowl: You need this to mix the ground meat. It keeps all the spices and juices together.
Metal Skewers: These hold the meat over the hot fire. Choose flat skewers for the best results.
Food Processor: Use this to grate the onions very finely. It helps the meat stay smooth and soft.
Large Non-stick Pot: This is essential for cooking the fluffy rice. It helps create a perfect golden bottom crust.
Kitchen Towel: Wrap this around the pot lid. It traps steam to make the rice very soft.
Grill or Barbecue: This provides the high heat for the meat. It adds a wonderful smoky aroma to the dish.
Ingredients You Need for Iranian Chelo Kebab Recipe
Ground Beef or Lamb: This is the main base for the kebab. Use meat with some fat for more moisture.
Onions: Onions add a sweet and savory taste. You must squeeze out the extra water from them.
Basmati Rice: This is the best rice for this dish. It grows long and stays separate when cooked.
Saffron: These red threads give a yellow color. It adds a very floral and earthy scent.
Butter: Butter makes the rice taste very rich. Use plenty of it for the best flavor.
Sumac: This is a purple spice with a sour taste. Sprinkle it on top before you eat.
Salt and Black Pepper: These are basic but very important. They bring out the natural flavors of the meat.
Egg Yolk: Some people add this to the meat. It helps the kebab stick to the skewer.
How to Assemble
Step 1:
Grate your onions using a fine grater or processor. Place the onion pulp in a thin cloth. Squeeze out every drop of onion juice now. Only keep the dry onion pulp for the meat.
Step 2:
Put the meat in a large mixing bowl. Add the dry onion pulp and salt. Add the black pepper and a little saffron. Mix everything with your hands for ten minutes.
Step 3:
The meat should feel like a smooth paste now. Cover the bowl with some plastic wrap. Put the bowl in the fridge for one hour. This makes the meat easier to handle later.
Step 4:
Wash your Basmati rice in cold water three times. Soak the rice in salted water for two hours. This helps the grains grow very long. Boil a large pot of water with salt.
Step 5:
Drain the soaking water and add rice to boiling water. Cook the rice for about seven minutes only. It should be soft outside but firm inside. Drain the rice in a large colander.
Step 6:
Melt butter in the bottom of your pot. Add a little saffron water to the butter. Scoop the rice back into the pot gently. Form the rice into a small mountain shape.
Step 7:
Wrap the lid in a clean kitchen towel. Place the lid tightly on the rice pot. Cook on low heat for forty-five minutes. This creates a crispy crust called Tahdig.
Step 8:
Take a handful of the cold meat mixture. Mold it around a long flat metal skewer. Press your fingers to make small indentations. Ensure the meat is even along the whole skewer.
Step 9:
Heat your grill until it is very hot. Place the skewers over the open flames. Turn them every minute so they cook evenly. The meat should be brown and very juicy.
Recipe Notes
- Use high-fat meat so the kebab stays very moist.
- Always squeeze the onion juice to prevent meat falling.
- Knead the meat well to develop a sticky texture.
- Chill the meat before putting it on the skewers.
- Use real saffron for the most authentic Persian aroma.
- Do not overcook the meat or it becomes dry.
How To Store Leftover
Put the leftover kebab in an airtight plastic container. Keep the rice in a separate sealed bowl. Store them in the fridge for three days.
You can reheat the meat in a hot pan. Add a little water to the rice when reheating. This keeps the rice grains from getting too hard.
Sides & Pairings Suggestions
Serve the kebab with a grilled tomato and pepper. A side of fresh yogurt with cucumbers is great. This cool side balances the warm and salty meat.
You can also add fresh herbs like mint and parsley. A wedge of raw onion adds a nice crunch. Always serve with a big piece of butter.
Nutritions
| Nutrient | Value |
| Calories | 650 kcal |
| Protein | 35g |
| Carbohydrates | 55g |
| Total Fat | 28g |
| Iron | 4mg |
FAQs about Iranian Chelo Kebab Recipe
What is the best meat for Chelo Kebab?
A mix of ground beef and lamb is best. Ensure it has twenty percent fat for the best taste.
Why does my kebab fall off the skewer?
This happens if the onions are too watery. Always squeeze the onions very hard before mixing.
Can I make this in an oven?
Yes, you can use a broiler for the meat. However, a charcoal grill gives the best smoky flavor.
What is the yellow rice called?
It is saffron rice. We use saffron water to give it color.
Final Thoughts
Making this Iranian Chelo Kebab Recipe is a fun adventure. It brings the tastes of Tehran to your home. The combination of meat and rice is truly classic.
I hope you enjoy this meal with your family. Happy cooking and enjoy every single bite of your kebab.
Iranian Chelo Kebab Recipe
Equipment
- Large mixing bowl
- Metal Skewers
- Food Processor
- Large Non-stick Pot
- Kitchen Towel
- Grill or Barbecue
Ingredients
- 1 lb GROUND BEEF
- 1 lb GROUND LAMB
- 2 large ONIONS
- 3 cups BASMATI RICE
- 1 tsp SAFFRON THREADS
- 4 tbsp BUTTER
- 1 tbsp SUMAC
- 1 tsp SALT
- 1 tsp BLACK PEPPER
Instructions
Step 1:
- Grate your onions using a fine grater or processor. Place the onion pulp in a thin cloth. Squeeze out every drop of onion juice now. Only keep the dry onion pulp for the meat.
Step 2:
- Put the meat in a large mixing bowl. Add the dry onion pulp and salt. Add the black pepper and a little saffron. Mix everything with your hands for ten minutes.
Step 3:
- The meat should feel like a smooth paste now. Cover the bowl with some plastic wrap. Put the bowl in the fridge for one hour. This makes the meat easier to handle later.
Step 4:
- Wash your Basmati rice in cold water three times. Soak the rice in salted water for two hours. This helps the grains grow very long. Boil a large pot of water with salt.
Step 5:
- Drain the soaking water and add rice to boiling water. Cook the rice for about seven minutes only. It should be soft outside but firm inside. Drain the rice in a large colander.
Step 6:
- Melt butter in the bottom of your pot. Add a little saffron water to the butter. Scoop the rice back into the pot gently. Form the rice into a small mountain shape.
Step 7:
- Wrap the lid in a clean kitchen towel. Place the lid tightly on the rice pot. Cook on low heat for forty-five minutes. This creates a crispy crust called Tahdig.
Step 8:
- Take a handful of the cold meat mixture. Mold it around a long flat metal skewer. Press your fingers to make small indentations. Ensure the meat is even along the whole skewer.
Step 9:
- Heat your grill until it is very hot. Place the skewers over the open flames. Turn them every minute so they cook evenly. The meat should be brown and very juicy.