Chelo Kebab

Country Of Origin: Iran 🇮🇷

Chelo kebab is one of Iran’s most iconic dishes, uniting fragrant saffron-steamed rice with skewered, charcoal-grilled meat—most often ground lamb or beef. It is typically served with grilled tomatoes, fresh herbs, raw onion, butter, and sometimes a raw egg yolk that melts luxuriously into the rice. The word chelo refers to the delicately prepared rice, cooked separately from the kebab and finished with melted butter and a drizzle of saffron-infused water.

This pairing of rice and kebab is a cornerstone of Persian cuisine, considered both a measure of culinary mastery and a beloved centerpiece at everyday meals as well as festive gatherings. The process begins with soaking high-quality long-grain rice, usually prized Iranian varieties, to wash away excess starch. The rice is parboiled, drained, then steamed until every grain is light, separate, and tender.

For the kebab, the meat is seasoned simply with salt, pepper, and often a touch of grated onion for moisture and depth of flavor. It is shaped onto wide, flat skewers and grilled over glowing charcoal, yielding a smoky exterior and juicy interior. The most famous version is koobideh, made with ground meat, though barg, featuring marinated slices of tenderloin, is also highly cherished.

When served, the kebabs are laid beside a mound of steaming rice, topped with butter and often an egg yolk, while grilled tomatoes and a sprinkle of tart sumac powder provide brightness and balance. The contrast of rich, smoky meat with airy, saffron-perfumed rice makes the dish both comforting and refined.

Beyond its flavors, chelo kebab embodies Persian hospitality and cultural pride. It is a staple in restaurants across Iran—especially in Tehran, where kebab houses display their open charcoal grills to eager diners. At celebrations, the dish is presented in generous portions, meant to be shared among family and friends, reinforcing its role not only as a meal but as a symbol of connection and tradition.

Our Favorite Recipe: https://www.bongeats.com/recipe/chelo-kabab

For a taste of Persian cuisine, try this cookbook: The Saffron Tales: Recipes From The Persian Kitchen https://amzn.to/4pcPhBZ

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