Chelo Kebab Overview:
Chelo kebab is a quintessential dish from Persian cuisine, often considered a national favorite in Iran. It consists of two main components: “chelow,” which is fluffy, saffron-infused basmati rice, and “kebabs,” typically made from skewered and grilled pieces of meat such as lamb, beef, or chicken. This hearty meal is usually accompanied by a variety of accompaniments like fresh herbs (such as parsley, mint, and cilantro), raw onions, sumac onions (red onions marinated in lemon juice and sumac), and occasionally tomato-based sauces or mast-o-khiar (yogurt with cucumbers). It’s a flavorful combination that balances the aromatic spices of the kebabs with the delicate fragrance of saffron rice.
Chelo Kebab Recipe:
Ingredients:
For Chelow (Rice):
– 2 cups basmati rice
– 1 teaspoon salt
– A pinch of saffron threads
– 3 tablespoons butter or ghee
For Kebabs:
– 500g lamb shoulder, cut into cubes
– Salt and pepper to taste
– 2 cloves garlic, minced
– Juice of half a lemon
– 1 teaspoon paprika
– 1 teaspoon turmeric
– 1 tablespoon olive oil
– Wooden or metal skewers
Accompaniments:
– Fresh herbs (parsley, mint, cilantro)
– Red onions, thinly sliced for sumac onions
– Sumac and lemon juice for marinating onions
– Yogurt with cucumbers (optional)
Instructions:
- Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- Soak the rice in warm water for about 30 minutes, then drain.
- Boil salted water and cook the rice for 5-7 minutes until it’s partially cooked. Drain well.
- In a pot, melt butter or ghee with saffron threads over low heat to infuse the oil.
- Place half of the drained rice at the bottom of the pot in a circular shape (like a cone). Layer the rest on top and smooth the surface with a spoon.
- Cover the pot with a tight-fitting lid and let it steam on low heat for about 45 minutes. This will make the rice fluffy and golden.
- Prepare the Kebabs:
- Soak wooden skewers in water to prevent burning if using them.
- In a bowl, mix lamb cubes with salt, pepper, minced garlic, lemon juice, paprika, turmeric, and olive oil. Let it marinate for at least 30 minutes.
- Skewer the marinated lamb pieces onto metal or wooden skewers.
- Preheat your grill or oven to medium-high heat (around 200°C/400°F).
- Grill or bake the kebabs for about 10-15 minutes, turning occasionally until they are browned and cooked through.
- Prepare Accompaniments:
- Marinate sliced red onions in lemon juice and sumac for at least 30 minutes.
- Chop fresh herbs finely.
- Serve:
- Place a bed of fluffy chelo on a plate.
- Arrange the grilled kebabs over or beside the rice.
- Garnish with fresh herbs, sumac onions, and serve with mast-o-khiar if desired.
Enjoy this aromatic and savory dish that captures the essence of Persian culinary tradition!
Text model: phi4
Image model: HotArt
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