Chelo Kebab

Chelo Kebab is considered the national dish of Iran. Very few ingredients are needed to make this simple but wholesome combination of rice and kebabs.


  1. Mine beef or lamb 1/2 kg.
  2. Onions (chopped) 2
  3. Tomatoes 4
  4. Salt 1/2 tsp.
  5. Black pepper 1/4 tsp.
  6. Rice 2 cups (soak in water for half an hour)
  7. Butter 4 tbsp.
  8. Saffron 1/8 tsp.
  9. Milk 2 tbsp.


  • Chop meat, onions, salt and black pepper well in the chopper.
  • Leave in the refrigerator for 2 hours.
  • Press the meat around long, thick metal skewers and shape evenly.
  • Thread whole tomatoes on another skewer.
  • Grill each side for about five minutes, turning frequently.
  • If skewers are not available for barbecue, kebab can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven.
  • Boiled the rice with salt till done.
  • Strain and put them back in the pan.
  • Add saffron in milk.
  • Mix and put on top of rice.
  • Cover and cook on a very low heat for 5 minutes.
  • Take out in a dish.
  • Put a teaspoon of butter on top.
  • Serve with grilled tomatoes and kebab.

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