Chelo kebab koobideh
Chelo kebab koobideh, from above
Non vegIran

Chelo kebab koobideh

Juicy minced kebabs on saffron rice with butter. Iran's national dish, no debate.

75 minTime
37 gProtein each
mildSpice
Iran's national dish2 chapters · 1 min read

Make it your way

Grandma's wayPersian style.
The original
731kcalsame
37 gproteinsame
3 gfibresame
75minutessame

The original chelo kebab koobideh.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Minced mutton (goat mince, ground goat)600 g lamb mince with some fat
Onion1 large, grated and squeezed
Saltto taste
Black pepper½ tsp
Sumacto sprinkle
Basmati rice2 cups, soaked
Butter3 tbsp
Saffrona pinch, bloomed
Tomato4, for grilling

Method

5 steps
  1. 1Knead the mince with squeezed onion, salt and pepper for 5 minutes until very sticky. Chill 30 minutes.
  2. 2Parboil the soaked rice in salted water for 6 minutes, drain, then steam with butter on low for 30 minutes.
  3. 3Press the meat around wide skewers into long, flat kebabs with ridges.
  4. 4Grill over high heat with the tomatoes, turning, until browned and cooked through.
  5. 5Mix a cup of rice with the bloomed saffron and scatter over. Serve the kebabs on the rice with butter and sumac.
Serve it like this

Mound rice on a platter, kebabs alongside, grilled tomatoes and a pat of butter. Sprinkle sumac.

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Make it a meal

What goes with Chelo kebab koobideh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tahdig90 min
Bread or rice Tahchin150 min
On the side Shirazi salad10 min
On the side Mast o khiar10 min
To drink Doogh5 min
Something sweet Persian halva40 min
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