🇮🇷 Iran recipe
Chelo Kebab
Chelo Kebab is the undisputed national dish of Iran, a regal pairing of perfectly steamed saffron-scented basmati rice with juicy grilled kebabs. The rice is parboiled and then steamed to produce individual fluffy grains, while the kebab is seasoned simply to let the quality of the meat shine through. Served with grilled tomatoes, raw onion, sumac, and a pat of butter melting over the rice, it is the dish by which every Persian cook is measured.
Prep45 mins + 4 hrs marinate
Cook1 hr
Serves4
Difficultymedium
Ingredients
- 500g lamb loin or tenderloin, cut into 3cm cubes
- 1 large onion, grated and juice extracted
- 3 tablespoons plain yogurt
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground saffron, bloomed in 3 tablespoons hot water
- 400g aged basmati rice, soaked in salted water for 2 hours
- 60g unsalted butter
- 2 tablespoons vegetable oil
- 4 ripe tomatoes, halved
- 1 teaspoon fine sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons ground sumac for serving
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 510
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 16 g
