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Dinner Meals Cooking Time : 1 hour 50 minutes Recipe Servings : 4 - 6 Recipe Dificult : easy Flavour : Smoky 0.00

Iranian Chelo Kabab Recipe | Authentic Persian Rice and Kebab

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Chelo Kabab is Iran's national dish and one of the most celebrated meals in Persian cuisine. This iconic combination features succulent grilled kebabs served alongside fragrant saffron-infused basmati rice, grilled tomatoes, and a generous knob of butter. The kebabs, traditionally made from minced lamb or beef mixed with onions and aromatic seasonings, are grilled over charcoal to achieve a smoky flavor and juicy texture. Every bite offers a perfect balance of tender meat, fluffy rice, and delicate saffron aroma.

Chelo Kabab is a centerpiece of Iranian hospitality and is commonly enjoyed during family gatherings, celebrations, weddings, and festive occasions. In Iran, it is often accompanied by grilled tomatoes, fresh herbs, raw onions, sumac, yogurt, and warm flatbread. The buttery saffron rice, known as chelo, complements the savory kebabs beautifully, while the crispy golden rice at the bottom of the pot, called Tahdig, is considered a prized delicacy.

Although there are many regional varieties, Kabab Koobideh is one of the most popular versions, featuring finely minced meat seasoned simply to highlight its natural flavor. The secret lies in using quality meat, finely grated onions, and careful grilling to create kebabs that are juicy, tender, and slightly charred on the outside.

Whether you're exploring Persian cuisine for the first time or recreating a traditional favorite, this authentic Iranian Chelo Kabab recipe brings the rich flavors and timeless traditions of Iran to your dining table. It's a complete, elegant meal that's both comforting and unforgettable.

Cooking Method

Prepare the Rice

Rinse the basmati rice several times until the water runs clear.
Soak the rice in salted water for 30–60 minutes.
Bring a large pot of water to a boil and cook the rice for 6–7 minutes, until slightly tender but still firm.
Drain the rice.
Return the pot to low heat with butter, then layer the rice back into the pot.
Drizzle the saffron water over part of the rice.
Cover the lid with a clean kitchen towel and steam on low heat for 35–40 minutes until fluffy and fragrant.

Prepare the Kababs

Combine the ground meat, grated onion, garlic, turmeric, black pepper, salt, and sumac.
Mix thoroughly for 5–7 minutes until the mixture becomes sticky.
Refrigerate for 30 minutes.
Shape the mixture onto wide metal skewers or form into oval patties if using a grill pan.
Grill over medium-high charcoal or a hot grill for 8–10 minutes, turning occasionally until browned and fully cooked.

Assemble

Serve the kebabs over or beside the saffron rice.
Add grilled tomatoes, a small pat of butter on the rice, fresh herbs, onions, and lemon wedges.
Sprinkle extra sumac over the kebabs before serving.

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For the Kababs : 2 lbs (900g) ground lamb, beef, or a mixture ,, 2 medium onions, finely grated and excess liquid squeezed out ,, 3 garlic cloves, minced

For the Kababs : 1 tsp ground turmeric ,, 1 tsp ground black pepper

For the Kababs : 1½ tsp salt ,, 1 tsp sumac (plus extra for serving) ,, 1 tbsp olive oil

For the Chelo (Persian Rice) : 2 cups basmati rice ,, 6 cups water ,, 2 tbsp salt

For the Chelo (Persian Rice) : 3 tbsp butter ,, 2 tbsp brewed saffron water (saffron threads steeped in hot water)

For Serving : 4 grilled tomatoes ,, Butter ,, Fresh parsley, mint, and basil

For Serving : Sliced onions ,, Lemon wedges ,, Yogurt (optional)

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