📝 About This Recipe
Widely regarded as the national dish of Iran, Chelow Kebab is a magnificent marriage of succulent, charbroiled ground meat and buttery, saffron-infused basmati rice. This recipe features the 'Koobideh' style—minced lamb and beef seasoned to perfection and grilled over open flames to achieve a smoky, melt-in-the-mouth texture. Served with charred tomatoes and a crown of golden 'Tahdig', it is a true celebration of Persian hospitality and aromatic spice.
🥗 Ingredients
The Kebab (Koobideh)
- 500 grams Ground Lamb (high fat content, approximately 20-30% fat)
- 500 grams Ground Beef (80/20 lean to fat ratio)
- 2 large Yellow Onions (grated and strictly squeezed to remove all juice)
- 1.5 teaspoons Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Turmeric
- 1 tablespoon Sumac (plus extra for garnish)
The Saffron Rice (Chelow)
- 3 cups Long-grain Basmati Rice (high quality, aged)
- 4 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Saffron Threads (ground and dissolved in 2 tbsp hot water)
- 2 tablespoons Plain Yogurt (for creating the Tahdig crust)
- 3 tablespoons Vegetable Oil
Accompaniments
- 4-6 pieces Roma Tomatoes (kept whole for grilling)
- 1 bunch Fresh Parsley and Mint (for garnish)
- 1 small Raw Red Onion (thinly sliced)
- 4 pats Unsalted Butter (to place on top of hot rice)
👨🍳 Instructions
-
1
Wash the basmati rice in a large bowl, changing the water 3-4 times until the water runs clear to remove excess starch. Soak in salted water for at least 1 hour.
-
2
Grate the onions into a fine mesh sieve. Use your hands to squeeze out every drop of liquid. This is crucial; if the onions are wet, the meat will fall off the skewers.
-
3
In a large mixing bowl, combine the ground lamb, ground beef, squeezed onion pulp, salt, pepper, turmeric, and sumac. Knead the mixture vigorously for 10-15 minutes until it becomes a sticky, paste-like consistency.
-
4
Cover the meat mixture and refrigerate for at least 2 hours. Chilling the meat helps it adhere to the skewers during grilling.
-
5
Boil a large pot of water with plenty of salt. Drain the soaked rice and add it to the boiling water. Parboil for 6-8 minutes until the grains are soft on the outside but still have a firm bite (al dente). Drain and rinse with cool water.
-
6
To make Tahdig: Mix 1 cup of the parboiled rice with the yogurt, 1 tablespoon of oil, and a splash of the saffron water. Spread this mixture evenly across the bottom of a non-stick pot.
-
7
Mound the remaining rice on top in a pyramid shape. Poke a few holes in the rice with the handle of a spoon to let steam escape. Drizzle with remaining oil and 1/4 cup water. Cover with a lid wrapped in a clean kitchen towel and cook on low heat for 45 minutes.
-
8
While the rice steams, divide the meat into 8 equal balls. Take a wide, flat metal skewer and mold the meat around it, pressing with your thumb and forefinger to create characteristic indentations.
-
9
Prepare your charcoal grill (preferred) or gas grill to high heat. Thread the whole tomatoes onto separate skewers.
-
10
Place the meat skewers over the hot coals. Turn them immediately (every 30 seconds for the first 2 minutes) to sear the meat and prevent it from falling off. Grill for about 8-10 minutes total until charred but juicy.
-
11
Grill the tomatoes until the skins are blackened and the insides are soft.
-
12
Once the rice is done, gently fluff the white rice. Take a small portion and mix it with the remaining saffron water to create yellow garnish rice.
-
13
Carefully remove the crispy Tahdig from the bottom of the pot. Serve the white rice on a platter, topped with saffron rice, the kebabs, grilled tomatoes, and a pat of butter on the rice.
💡 Chef's Tips
The secret to the kebab staying on the skewer is the 'kneading' phase; the proteins must become tacky and fibrous. Always use flat metal skewers (at least 1 inch wide); round skewers will just cause the meat to spin. Never skip the onion-squeezing step; onion juice is the enemy of a structural Koobideh. For the best rice, use a towel-wrapped lid (Damkoni) to absorb excess moisture, ensuring fluffy, separate grains. If your meat feels too loose, add 1 tablespoon of chickpea flour as a natural binder.
🍽️ Serving Suggestions
Serve with a side of 'Maast-o-Khiar' (Persian cucumber and herb yogurt dip) to cut through the richness. A fresh 'Shirazi Salad' made of finely diced cucumbers, tomatoes, and onions with lime juice is the perfect acidic pairing. Offer a bowl of extra ground sumac on the table for guests to sprinkle generously over their meat and rice. Pair with 'Doogh', a traditional chilled yogurt drink seasoned with dried mint and carbonated water. Finish the meal with hot Persian tea served in glass cups with saffron rock candy (Nabat).