Chelo Kebab Iran Recipes

CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)

Steps:

• Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
• Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
• Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
• Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
• Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.

KABAB KOOBIDEH RECIPE

Steps:

• Grind the meat once more. After that, you need to grate the onion and squeeze it and pour its water away. When grating the onions, do not cut the root part for more convenience when grating. Now add the salt, pepper, turmeric, some cinnamon and finally, the brewed saffron.
• In this step, you need to knead the meat well, so it absorbs all the condiments and the mix becomes sticky and the Kebabs does not fall from the skewer while grilling (you can grind some chicken with the meat to avoid this completely). Some people also add some dried tarragon or mint before kneading.

CHELO KEBAB IRAN

Steps:

• In a mixing bowl combine all ingredients.
• Take about 1/4 of the meat mixture and form into a ball.
• Place ball through flat skewers.
• Press around skewer into square cigar shapes.
• Repeat with remaining meat for 4 kebabs.
• Place on grill and cook about 4-6 minutes each side, until meat is no longer pink and done.