Chelo kebab is a classic Persian dish that features juicy skewered meats served alongside fluffy basmati rice. This iconic meal typically includes seasoned pieces of lamb or chicken cooked on skewers with vegetables like tomatoes and bell peppers, all served with saffron-infused rice known as “tahdig” (crispy bottom layer). The combination of succulent meat and aromatic rice makes chelo kebab a staple in Persian cuisine celebrated for its rich flavors and generous portions.

Recipe for Chelo Kebab

Ingredients:

• For the Rice:
  • 4 cups basmati rice
  • 1 large onion, thinly sliced
  • 5 tablespoons unsalted butter
  • Saffron threads (a pinch)
  • 2 cups water
  • Salt to taste
• For the Kebabs:
  • 500g boneless lamb or chicken, cut into cubes
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tomatoes, sliced
  • 1 green bell pepper, cut into strips
• For the Yogurt Sauce:
  • 1 cup plain yogurt
  • 1 clove garlic, minced
  • A pinch of dried mint (optional)
  • Salt and pepper to taste

Instructions:

1. Prepare the Rice:
   • Rinse the rice in cold water until the water runs clear. Soak it for at least 30 minutes.
   • In a large pot, melt 2 tablespoons of butter over medium heat. Add half the onion slices and fry until golden brown, then set aside for garnish.
   • Boil the remaining onion with the soaked rice in plenty of water. Cook until almost done (about 8-10 minutes), then drain.
   • In a non-stick pot, melt the rest of the butter over medium heat. Layer half of the drained rice at the bottom, breaking up any clumps. Add fried onions and saffron infused with a little warm water on top. Pour in boiling water (about 2 cups) until it covers the rice by an inch or so.
   • Cover tightly with foil and then a lid. Cook for about 20 minutes, or until the steam holes appear at the surface. Let it rest covered off the heat for another 10-15 minutes.
2. Make the Kebabs:
   • In a bowl, mix lamb/chicken cubes with onion, garlic, lemon juice, olive oil, salt, and pepper. Marinate for at least an hour.
   • Preheat your grill or barbecue to medium-high heat. Skewer the meat, alternating with tomatoes and bell peppers. Grill for about 10-15 minutes on each side until well cooked.
3. Prepare Yogurt Sauce:
   • Mix yogurt with minced garlic, dried mint (if using), salt, and pepper. Refrigerate until serving time.
4. Assemble the Dish:
   • Fluff the rice gently with a fork and transfer to a large platter. Create a well in the center.
   • Place the grilled kebabs in the middle of the rice platter.
   • Garnish with golden fried onions, and serve with yogurt sauce on the side.