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Persian Chelo Kabab Recipe
Mary

Authentic Persian Chelo Kabab Recipe

This authentic Persian Chelo Kabab recipe features juicy koobideh kabab served with fragrant saffron basmati rice and crispy golden tahdig. Follow this step-by-step guide to make one of Iran's most iconic dishes at home, complete with traditional serving suggestions and expert tips for perfect results every time.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: Iranian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chelo Rice
  • 2 cups 400g long-grain basmati rice
  • ¼ teaspoon saffron threads
  • 3 tablespoons unsalted butter
  • 1 tablespoon salt
  • 2 tablespoons vegetable oil
  • For the Kabab Koobideh
  • 400 g ground lamb 20–25% fat
  • 200 g ground beef 80/20
  • 1 large yellow onion grated and squeezed dry
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground turmeric
  • ¼ teaspoon baking soda
  • 2 tablespoons cold butter for brushing
  • For Serving
  • 4 Roma tomatoes halved
  • Sumac
  • Fresh mint basil, and tarragon
  • Warm lavash or sangak bread
  • Raw egg yolks optional

Equipment

  • Large pot with a lid
  • Fine mesh strainer
  • Large mixing bowl
  • Flat metal skewers
  • Charcoal grill or oven broiler
  • Kitchen towel
  • Tongs
  • Measuring cups and spoons
  • Instant-read thermometer (optional)

Method
 

  1. Rinse the basmati rice several times until the water runs clear, then soak it in salted water for at least 2 hours.
  2. Bloom the saffron in hot water for 20 minutes.
  3. Parboil the rice for 6–8 minutes, drain, and rinse with cool water.
  4. Steam the rice with oil, butter, and saffron until fluffy with a crispy golden tahdig.
  5. Combine the lamb, beef, onion, salt, pepper, turmeric, and baking soda. Knead for 10–15 minutes and refrigerate for 1 hour.
  6. Shape the meat around flat metal skewers.
  7. Grill over hot charcoal for 10–12 minutes, or broil in the oven for 12–15 minutes, turning frequently.
  8. Brush the hot kababs with butter immediately after cooking.
  9. Serve the kababs over saffron rice with tahdig, grilled tomatoes, fresh herbs, sumac, and warm flatbread.
    Persian Chelo Kabab Recipe

Notes

  • Soak the rice for at least 2 hours to achieve light, fluffy grains.
  • Squeeze all excess moisture from the grated onion before mixing it with the meat.
  • Flat metal skewers are essential to keep the koobideh from falling apart.
  • Keep the meat mixture cold while shaping the skewers.
  • Brush the kababs with butter immediately after grilling for extra flavor and moisture.
  • Refrigerate leftovers for up to 3 days or freeze for up to 3 months.