Chelow Kebab Recipe – The National Dish of Iran (Authentic Persian Recipe)

Introduction: What Is the National Dish of Iran?

The national dish of Iran is Chelow Kebab (also spelled Chelo Kabab), a luxurious combination of steamed saffron rice served with charcoal-grilled meat kebabs. Loved across Persian cuisine, this iconic dish balances aromatic basmati rice, perfectly seasoned meat, grilled tomatoes, and a touch of butter and sumac.

Whether you’re exploring Persian cooking or recreating a dish from your travels, Chelow Kebab is the crown jewel of Iranian gastronomy.

Chelow Kebab (Chelo Kabab) – Authentic Iranian Recipe

Ingredients (Serves 4)

For the Saffron Rice (Chelow):

  • 2 cups long-grain basmati rice

  • 4 cups water

  • 2 tbsp butter

  • 1 tsp salt

  • A pinch of saffron threads

  • 2 tbsp hot water (to bloom saffron)

For the Kebab (Kabab Koobideh or Kabab Barg):

Option 1 – Kabab Koobideh (minced meat kebab):

  • 500g ground lamb or beef (or a mix), high fat content recommended

  • 1 medium onion, grated and strained

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp turmeric or saffron (optional)

Option 2 – Kabab Barg (steak strips):

  • 500g beef sirloin or lamb fillet, sliced thin

  • 2 tbsp olive oil

  • 1 tbsp yogurt

  • 1 small grated onion

  • 1 tbsp saffron water

  • Salt & pepper

To Serve:

  • Grilled tomatoes

  • A knob of butter

  • Fresh lemon or lime

  • Sumac powder

  • Fresh herbs (sabzi khordan)

How to Make Chelow Kebab – Step-by-Step

STEP 1: Bloom the Saffron

  • Add saffron threads to 2 tbsp hot water.

  • Let sit for 10–15 minutes for maximum aroma.

STEP 2: Prepare the Rice (Chelow)

  1. Rinse the rice several times until the water runs clear.

  2. Bring water and salt to a boil, then add rice.

  3. Parboil for 6–7 minutes until grains are soft on the outside but firm inside.

  4. Drain and return to the pot.

  5. Add butter and saffron water on top.

  6. Cover with a lid wrapped in a clean towel and steam on low for 25–30 minutes.

STEP 3: Prepare the Kebabs

Kabab Koobideh:

  1. Combine ground meat, grated onion (strained dry!), salt, and pepper.

  2. Knead until sticky — this is the secret to kebabs that don’t fall apart.

  3. Mold onto metal skewers evenly.

Kabab Barg:

  1. Marinate meat strips with yogurt, saffron, onion, oil, salt, and pepper.

  2. Thread onto wide skewers.

STEP 4: Grill the Kebabs

  • Grill over charcoal for authentic flavor, or use a grill pan.

  • Turn frequently to prevent burning.

  • Grill tomatoes alongside until soft and charred.

STEP 5: Assemble and Serve

Serve the kebabs over a bed of fragrant saffron rice, topped with butter, sumac, and grilled tomatoes.
Add fresh herbs, flatbread, and lemon wedges for a complete Persian feast.

Expert Tips for Authentic Persian Chelow Kebab

  • Use high-fat meat for juicy kebabs (20–30% fat is ideal).

  • Strain the onions well—excess liquid causes kebabs to fall off skewers.

  • Charcoal grilling gives the signature smoky flavor.

  • Let the rice steam slowly for the perfect fluffy Persian texture.

  • Serve with doogh, a salty yogurt drink, for a true Iranian experience.

Why Chelow Kebab Is Iran’s National Dish

Chelow Kebab symbolizes Persian hospitality and culinary heritage. Found everywhere from traditional homes to luxury restaurants, it highlights the balance of saffron, smoke, spices, and perfectly cooked rice that defines Iranian cuisine.
It’s more than a meal—it’s a cultural experience.

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