Persian Chelow-kebab. Chelo kabab literally means "white rice with kebab". This ground beef version of Persian kebab with The main recipe that I am sharing today to accompany our rice is called chelo kabab (chelow kabob. I started researching dishes and recipes, and decided to make the classic Persian dish, chelow kabab koobideh - rice with mince meat kebab.
Grilled over an open flame and served with. Chelow kabab — (Persian: چلوکباب) is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct. You can cook Persian Chelow-kebab using 15 ingredients and 8 steps. Here is how you cook that.
Ingredients of Persian Chelow-kebab
- You need of Ingredients for kebab.
- Prepare 600 g of ground lamb.
- It's 400 g of beef.
- You need 250-300 g of onion, grated and remove excess juice.
- It's 1/2 of lime/lemon juice.
- Prepare to taste of Salt and pepper.
- It's of Ingredients for accompaniment.
- It's 1 bunch of cherry tomatoes.
- It's 4-5 of potatoes.
- You need 3-4 of red-yellow bell peppers.
- Prepare of Ingredients for mint sauce (optional).
- Prepare Handful of fresh leaves of mint and coriander.
- You need 3 tbsp of Greek yogurt.
- It's 1 of small bell pepper.
- Prepare to taste of Salt.
A thoughtful approach to traditional Persian cuisine. Продвинуть. Iranian Chelow Kabab: Classic Middle Eastern recipe with easy to follow instructions and resources to obtain authentic and traditional ingredients. Kabab Koobideh (Persian ground meat kabab). Special thanks to Hanif Bayat for use of his pictures.
Persian Chelow-kebab step by step
- Grind finely the meat 2-3 times or ask butcher do it for you. Grate the onion and remove the juice. In a big bowl, add grated onion, salt, pepper, lime juice and meat. Mix well and knead the meat mixture for 3-4 minutes and until well combined... Kneading the meat mixture for few minutes will make the meat like a paste that will stick together and not fall apart when your thread it on skewers..
- Then refrigerate the meat overnight. For threading the kebab you can use either metal skewers or wooden ones. If you are using wooden skewers, you need to soak them in water overnight as well to prevent of burning in the oven.Next day, divide the meat into seven or eight pieces and thread on the wooden skewers by pressing the meat and shaping it evenly. Preheat the oven to 180C for grilling the kebabs..
- You can do grill the tomatoes too but I just fried them in a pan. Place a flat bread or (tortilla bread) on the baking tray and place the kebabs skewers on it. Grill the kebab for 20-25 minutes.The juice from the kebab will soak into the flat bread as the kebab cooks.Thread the potatoes and peppers on the skewers as well. Grill the potatoes and bell peppers in oven 200C for 20-30 minutes..
- For refreshing mint sauce you need to blend all ingredients in a blender and make a puree..
- Once kebab and accompaniments are grilled, remove from the oven. Traditionally kebab kubideh is served with steamed saffron rice (chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions. Sprinkle sumac powder on kebab. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well..
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Chelow kabab (Persian: چلوکباب) is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties. You have to know how the rice is prepared - and rice comes with every entree - in order to fully appreciate the complexity of dishes at Sabzi Persian Chelow Kabab. The meal is simple, consisting of steamed, saffroned basmati or Iranian rice and kabab, of which there are several distinct Persian varieties. Chelow kabab or Chelo kabab (Persian: چلوکباب) is the national dish of Iran.