Chelo Kabab
Chelo Kabab 被廣泛認為是伊朗的國菜，是一道體現波斯烹飪藝術的慶祝餐點。它以多汁、烤製的免治肉串為主，鋪在蓬鬆、注入番紅花香氣的印度香米飯上，通常會放上一塊奶油，並佐以烤番茄。這道菜是特殊場合和家庭聚會的主食，象徵著好客和美味的傳統。
🧂 食材
- 2 cups Basmati Rice(Aged basmati rice is preferred for its fragrance and long grains)
- 500 g Salt(For soaking, boiling rice, and seasoning meat)
- 0.5 tsp Water(For parboiling rice)
- 100 g Ground Lamb or Beef(Ideally 20-30% fat content for juiciness)
- 2 Large Onion(Finely grated and squeezed dry)
- 1 Ground Turmeric(Optional, for color and subtle flavor in kabob)
- to taste Black Pepper(Freshly ground)
- to taste Plain Yogurt(Optional, for extra tenderness in kabob mixture)
- 1/4 cup Butter or Ghee(Divided, for rice and finishing)
- for serving Saffron Threads(Ground and steeped in 2 tbsp hot water)
- 1 per serving Roma Tomatoes(Halved lengthwise, for grilling)
👨🍳 步驟
- 1
Prepare the Rice (Chelo): Rinse the basmati rice thoroughly under cold running water until the water runs clear, about 5-7 times. Soak the rinsed rice in a bowl with 6 cups of water and 1 tablespoon of salt for at least 30 minutes, or up to 2 hours. This helps the grains elongate.
⏱️ 15 minutes prep + 2 hours marinating - 2
Parboil the Rice: Bring 8 cups of water and 2 tablespoons of salt to a rolling boil in a large pot. Drain the soaked rice and add it to the boiling water. Cook for 5-8 minutes, stirring occasionally, until the rice is al dente (firm to the bite with a white core). It should not be fully cooked.
⏱️ 15 minutes - 3
Drain and Prepare for Steaming: Drain the parboiled rice thoroughly in a fine-mesh colander. Rinse briefly with warm water to remove excess salt. In the same large pot, melt 2 tablespoons of butter or ghee over medium heat. You can optionally add a thin layer of thinly sliced potatoes or lavash bread at the bottom to create a tahdig (crispy rice crust).
⏱️ 45 minutes (including soaking) - 4
Layer and Steam the Rice: Carefully spoon the drained rice into the pot, forming a mound or pyramid shape. Drizzle the remaining 2 tablespoons of butter/ghee over the top. Poke several holes into the rice mound with the handle of a wooden spoon to allow steam to escape. Brew the saffron by steeping the ground saffron threads in 2 tablespoons of hot water for at least 10 minutes. Drizzle half of the saffron water over the top of the rice mound. Cover the pot tightly with a lid, placing a clean kitchen towel or paper towels underneath the lid to absorb excess steam. Cook on medium-low heat for 10 minutes, then reduce to low heat and steam for 30-40 minutes until the rice is fluffy and aromatic. For tahdig, you can increase the heat slightly for the last 10 minutes of steaming.
⏱️ 10 minutes - 5
Prepare the Kabob Mixture: While the rice steams, combine the ground meat, finely grated and squeezed-dry onion, turmeric (if using), black pepper, and 1 tablespoon of salt in a large bowl. If using, add the optional yogurt. Knead the mixture vigorously with your hands for about 5-10 minutes until it becomes very sticky and cohesive. This is crucial for the kabobs to hold their shape.
⏱️ 40 minutes - 6
Chill and Shape the Kabobs: Cover the meat mixture and refrigerate for at least 1 hour to firm up. Divide the mixture into equal portions (about 4-6). Wet your hands with cold water to prevent sticking. Shape each portion around wide, flat metal skewers, pressing firmly to form long, even logs about 1.5-2 cm (around 3/4 inch) thick. Ensure the meat is tightly packed.
⏱️ 12 minutes - 7
Grill the Kabobs and Tomatoes: Preheat your grill to medium-high heat (around 400°F / 200°C). Place the skewered kabobs on the hot grill. Grill for about 4-6 minutes per side, turning frequently, until nicely charred and cooked through. Thread the halved tomatoes onto separate skewers and grill alongside the kabobs until softened and slightly blistered, about 5-7 minutes.
⏱️ 5 minutes
💡 專業提示
- ✓Ensure the grated onion for the kabob mixture is squeezed very dry; excess moisture can cause the kabobs to fall apart.
- ✓Thoroughly kneading the meat mixture is key to its cohesion and prevents it from slipping off the skewers during grilling.
- ✓For the rice, using aged basmati rice contributes significantly to its aroma and texture. Don't skip the rinsing and soaking steps.
- ✓A clean kitchen towel under the lid during steaming traps moisture, ensuring fluffy, separate grains of rice.
- ✓The tahdig (crispy rice crust) is a prized element; using a non-stick pot or a well-seasoned cast iron pot can help achieve it.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Kabab Barg: Thinly sliced, marinated beef or lamb tenderloin, grilled on skewers.
- Kabab Soltani: A combination of both Kabab Koobideh and Kabab Barg served together.
- Add finely chopped parsley or a pinch of baking soda to the koobideh mixture for added flavor and tenderness.