Chelo Kabab
Iran's national dish - fragrant saffron-scented basmati rice served with succulent grilled ground lamb kebabs. The crispy rice crust (tahdig) is a highly prized element, and the dish is traditionally finished with a raw egg yolk mixed into the hot rice and a sprinkle of sumac.
🧂 Ingredients
- 2 cups Basmati rice(High quality, long-grain)
- 500 g Ground lamb(Can substitute with ground beef or a mix)
- 0.5 tsp Saffron threads(Good quality, lightly toasted and ground, or bloomed in hot water)
- 100 g Unsalted butter(Divided)
- 2 Egg yolks(For the rice mixture)
- 1 Yellow onion(Medium, finely grated or minced)
- to taste Salt
- to taste Black pepper(Freshly ground)
- 1/4 cup Ice water(For blooming saffron (optional))
- for serving Sumac(Optional, but traditional)
- 1 per serving Raw egg yolk(Optional, for mixing into hot rice)
👨🍳 Instructions
- 1
Prepare the Kebab Mixture: In a bowl, combine the ground lamb, grated onion (squeeze out excess liquid from the onion first), salt, and freshly ground black pepper. Mix thoroughly with your hands until well incorporated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mixture to firm up.
⏱️ 15 minutes prep + 2 hours marinating - 2
Form the Kebabs: Divide the marinated lamb mixture into 4 equal portions. Take one portion and shape it around a metal skewer (or two if you don't have skewers long enough) into a long, flat sausage shape, about 1 inch thick. Ensure the meat is pressed firmly onto the skewer. Repeat with the remaining portions. If not grilling immediately, cover and refrigerate the formed kebabs.
⏱️ 15 minutes - 3
Prepare the Saffron Rice Base: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in plenty of lukewarm water for at least 30 minutes. Drain well. In a small bowl, combine the egg yolks with half of the butter (50g), melted. If using saffron threads, lightly toast them in a dry pan until fragrant, then grind them into a powder and whisk with 1/4 cup of hot water to bloom. Add the bloomed saffron to the egg yolk and butter mixture. Stir well.
⏱️ 45 minutes (including soaking) - 4
Par-boil the Rice: Bring a large pot of salted water to a rolling boil. Add the drained rice and cook for about 5-7 minutes, until the grains are slightly softened but still firm to the bite (al dente). Drain the rice thoroughly in a fine-mesh sieve.
⏱️ 10 minutes - 5
Steam the Rice (Tahdig preparation): Melt the remaining butter (50g) in the bottom of a non-stick pot over medium heat. You can add a layer of thinly sliced potatoes or bread to the bottom for an extra crispy tahdig, if desired. Carefully layer the par-boiled rice on top of the melted butter (or potato/bread layer). Create a mound with the rice, leaving a channel down the center by inserting the handle of a wooden spoon. Drizzle about half of the saffron-egg yolk mixture over the rice. Cover the pot tightly with a lid, wrapping the lid in a clean kitchen towel to absorb condensation. Reduce the heat to low and steam for 30-40 minutes, until the rice is fully cooked and fluffy, and a golden crust (tahdig) has formed at the bottom.
⏱️ 40 minutes - 6
Grill the Kebabs: Preheat your grill or broiler to medium-high heat (approximately 200-230°C / 400-450°F). Grill the formed kebabs for about 8-12 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 71°C (160°F).
⏱️ 12 minutes - 7
Serve: Carefully unmold the steamed rice onto a serving platter, aiming to keep the tahdig crust intact. Drizzle the remaining saffron-egg yolk mixture over the fluffy rice. Serve the grilled kebabs alongside the rice. Offer sumac and raw egg yolks on the side for guests to mix into their hot rice, if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓For the best tahdig, use a good quality non-stick pot and don't rush the steaming process.
- ✓Squeezing the grated onion dry is crucial to prevent the kebabs from falling apart.
- ✓The raw egg yolk adds a rich, creamy texture and subtle flavor to the hot rice. Mix it in immediately after serving.
- ✓Sumac provides a bright, lemony tang that cuts through the richness of the lamb and butter.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chelo Kabab Koobideh: This recipe specifically focuses on the ground meat (koobideh) version.
- Chelo Kabab Barg: Uses thinly sliced, marinated steak.
- Chelo Kabab Joojeh: Features marinated chicken pieces.
- Vegetarian Tahdig: Serve the saffron rice with a side of grilled vegetables or a lentil stew.