Persian kebab kubideh with rice (Chelow kebab). Chelo kabab literally means "white rice with kebab". This ground beef version of Persian kebab with onions and saffron is called The main recipe that I am sharing today to accompany our rice is called chelo kabab (chelow kabob or chelo kebab), literally white. Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an Iranian dish consisting of cooked rice (čelow) and one of the many varieties of Iranian kebab.
It is true that Chelow Kabab is found in all the restaurants, but. Traditionally Kabob Koobideh is served with hot Persian Steamed Rice tossed with Enjoy Kabob Koobideh with Persian rice that has been tossed with cubed softened butter and a sprinkle of sumac. Hello Homa, one question regarding chilo kabab, you say that. You can cook Persian kebab kubideh with rice (Chelow kebab) using 17 ingredients and 13 steps. Here is how you cook that.
Ingredients of Persian kebab kubideh with rice (Chelow kebab)
- Prepare 600 g of ground lamb.
- Prepare 400 g of ground beef.
- You need 1 of large onion.
- You need 1 bunch of cherry tomatoes.
- It's 4-5 of potatoes.
- Prepare 4-5 of red-yellow bell peppers.
- It's 1/2 of lime juice.
- You need 1 tbsp. of salt.
- Prepare 1/2 tsp of black pepper powder.
- Prepare of Flat bread.
- You need of Sumac.
- You need of Wooden or metal skewers.
- You need of Ingredients for minty sauce.
- It's Handful of fresh leaves of mint and coriander.
- You need 3 tbsp of Green yogurt.
- You need 1 of small bell pepper.
- It's of Salt as desired.
Chelow Kabab is steamed, saffroned Iranian rice and kabab, of which there are several distinct varieties. Kabab Koobideh: Koobideh is the Iran's signature Kebab and the most famous of them all. It is made from ground lamb, beef or chicken mixed with chopped. -Serve saffron rice with kabab. -Saffron rice ko kabab ka saath serve karein. There are many varieties of kabab in Persian cuisine.
Persian kebab kubideh with rice (Chelow kebab) step by step
- Grind finely the meat 2-3 times. Set aside..
- Grate the onion and remove the juice..
- In a big bowl, add grated onion, salt, pepper, lime juice and meat.. Mix very well until well combined. Refrigerate it overnight. If use wooden skewers, you need to soak them in the water overnight as well.Preheat the oven at 230C /450F Next day, divide meat mixture into seven or eight. Pick one piece of meat, press it around wooden/metal skewer and shape it evenly. Thread potatoes and peppers on skewers as well..
- You can do same with tomatoes and grill them as well but I just fried them in oil. Place all threading items on baking tray and allow to cook for 10-15 minutes. Only potatoes will need to 30 minutes. Also, a flat bread under the kebab, by this way the juice from kebab will be poured on bread.Once kebab is ready, Remove from the oven and serve it with steamed saffron rice, and fresh herbs, Sumac.
- And for sauce you need to blend all ingredients in a blender..
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Chelow Kabab Koobideh (saffron steamed plain rice with grilled kabab) is a national dish of Iran and it is traditionally made with ground lamb. However, when I moved here I found the lamb to have a strong smell. What is in Persian Kabab Koobiah? Place one Koobideh and one Tomato on each plate with Basmati Rice. Drizzle a little Fresh Lemon Juice and Lemon Zest over food and then sprinkle Sumac over all food on the plate.