Chelow Kabab is Iran’s national dish, a beautifully simple yet flavorful combination of juicy, spiced grilled meat served with fragrant saffron-infused rice. This iconic dish has been enjoyed for centuries and remains a staple in Persian cuisine, often served on special occasions and family gatherings.

In this article, we’ll explore the history of Chelow Kabab, its essential ingredients, and a step-by-step guide to preparing this delicious meal at home.

The History of Chelow Kabab

Chelow Kabab originated in ancient Persia, where open-flame grilling of meat was a common cooking technique. The dish gained popularity among Persian monarchs and spread throughout the region, shaping numerous Middle Eastern and South Asian cuisines.

The term “Chelow” is used to describe the steamed rice, and “Kabab” is the grilled meat. Combined, they form a beautiful balance of textures and tastes, with the smokiness of the kabab balancing the light aroma of saffron rice.

Why Chelow Kabab is So Special

✔ Ideal Grilled Meat – Marinated to perfection for maximum taste and grilled on charcoal.
✔ Saffron Rice – Light, airy, and filled with the deep aroma of saffron.
✔ Crispy Tahdig – The golden, crunchy rice crust that’s a Persian delicacy.
✔ Traditional Accompaniments – Served with grilled tomatoes, sumac, and butter.
✔ A Timeless Dish – Passed down through generations, enjoyed by all.

Ingredients for Authentic Chelow Kabab

For the Kabab (Kabab Koobideh or Kabab Barg):

1 lb ground lamb or beef (for Koobideh) or 1 lb beef tenderloin (for Barg)

1 large onion, grated

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon turmeric

1 teaspoon sumac (optional, for added flavor)

2 tablespoons melted butter (for basting)

For the Chelow (Saffron Rice):

2 cups basmati rice

4 cups water

2 tablespoons salt

2 tablespoons butter

½ teaspoon saffron, dissolved in 2 tablespoons hot water

1 potato (sliced, for crispy tahdig)

Traditional Accompaniments:

Grilled tomatoes

Raw onions and fresh herbs (parsley, mint, basil)

Butter and sumac for seasoning

Step-by-Step Guide to Making Chelow Kabab

Step 1: Preparing the Meat

If preparing Kabab Koobideh, combine ground meat, grated onion, salt, pepper, and turmeric in a bowl. Knead 10 minutes or until mixture is sticky.

If preparing Kabab Barg, cut beef tenderloin into strips and marinate in salt, pepper, and melted butter for at least 1 hour.

Shape the koobideh meat onto flat metal skewers, pressing down evenly.

For Barg, skewer the marinated beef.

Step 2: Cooking the Rice

Wash basmati rice a few times until water is clear.

Boil water and salt, add the rice, and cook for 5-6 minutes until lightly soft.

Rinse the rice and drain it with cold water.

Melt butter in a pan, add sliced potatoes at the bottom, and then place rice.

Drizzle saffron water on top, cover, and cook on a low flame for 30-40 minutes.

Step 3: Grilling the Kabab

Preheat a charcoal grill or broiler to high.

Grill skewers 4-5 minutes per side, brushing with melted butter.

Grill tomatoes in addition to the kababs until soft and lightly charred.

Step 4: Serving the Dish

Serve fluffy saffron rice on a plate, topping it with bits of crispy tahdig on the side.

Stack grilled kababs and tomatoes over.

Garnish with sumac, serve with butter, raw onion, and fresh herbs.

Serve with a glass of doogh (Persian yogurt drink).

Tips for the Best Chelow Kabab

✔ Use Fresh Meat – Good lamb or beef makes it tender.
✔ Keep the Meat Cold – Cold meat adheres better to skewers.
✔ Don’t Overmix – Knead only enough to make koobideh hold together well.
✔ Cook Over Charcoal – For the best smoky flavor.
✔ Use Good Saffron – Persian saffron provides the best color and aroma.
✔ Allow the Rice Steam – Low heat guarantees perfectly fluffed chelow.

Chelow Kabab Variations

✔ Kabab Koobideh – Ground meat kabab, the favorite variant.
✔ Kabab Barg – Beef tenderloin sliced, marinated and grilled to perfection.
✔ Joojeh Kabab – Chicken kababs marinated to perfection, great for light meals.
✔ Shishlik – Lamb chops saffron-flavored and butter-grilled.
✔ Kabab Soltani – Barg and Koobideh combination, the ultimate indulgence.
✔ Kabab Chenjeh – Lamb kababs cubed with rich flavor.

What to Serve along with Chelow Kabab

Doogh (Persian Yogurt Drink) – A cool, slightly salty yogurt drink.

Shirazi Salad – Chopped cucumbers, tomatoes, and onions with lemon juice.

Persian Pickles (Torshi) – Spicy and sour pickled vegetables.

Lavash or Sangak Bread – Ideal for eating kababs.

Grilled Vegetables – Eggplant, peppers, and mushrooms are great accompaniments.

Final Thoughts

Chelow Kabab is a work of art of the Persian repertoire, a meal which reflects centuries of heritage and gastronomic sophistication. Whether you enjoy the opulent flavors of the Kabab Koobideh or the succulent juiciness of the Kabab Barg, this meal is a genuine feast of Persian welcome.