Persian – Chelo Kebab

Chelo Kebab is one of the most famous and beloved dishes in Persian cuisine, consisting of fluffy saffron-infused steamed rice (Chelo) served with juicy, flavorful kebabs. It’s a symbol of Persian culinary tradition and is often regarded as Iran’s national dish. The dish is elegant, simple, and packed with incredible flavors.

Components of Chelo Kebab

Chelo (Rice):
- Made with high-quality basmati rice.
- Steamed to perfection and often topped with melted butter and a drizzle of saffron-infused water.
- Served with tahdig (crispy rice) for added texture.
Kebab:
- Several types of kebabs can accompany the rice:
  - Koobideh: Made with ground lamb or beef, mixed with onions and spices, shaped into long, flat skewers.
  - Barg: Thin slices of marinated lamb or beef fillet.
  - Joojeh: Juicy, marinated chicken pieces, sometimes with saffron and lemon.
  - Shishlik: Marinated lamb chops.
- Grilled over open flames for a smoky flavor.
Garnishes & Sides:
- Grilled tomatoes and green peppers are standard accompaniments.
- Often served with raw onions, pickles, or fresh herbs (Sabzi Khordan).
- A small bowl of doogh (yogurt-based drink) is a traditional pairing.

Cultural Significance

Chelo Kebab is more than a meal; it’s a social and celebratory dish often enjoyed in restaurants, at family gatherings, or during special occasions. It represents hospitality and Persian love for communal dining.

How It’s Served

The saffron-tinted rice is typically served in the center of a plate.
The kebabs are placed on top or beside the rice.
Butter is placed on the rice to melt and enhance its flavor, and sometimes a raw egg yolk is served atop the rice for an extra layer of richness.