Entree: Iran – Tehran & Central Iran – چلو کباب ➤ Chelow Kabab (Grilled seasoned kebabs served with saffron‑buttered basmati rice)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 cups (370 g) long‑grain basmati rice
- 8 cups (1.9 L) water for boiling rice
- 1 tsp (6 g) salt for rice
- 1/8 tsp (0.5 g) saffron threads
- 2 tbsp (30 ml) boiling water to bloom saffron
- 2 tbsp (28 g) unsalted butter for rice finishing
- 1 lb (454 g) ground beef, 80/20
- 1/2 lb (227 g) ground lamb
- 1 large onion, grated and squeezed dry (about 8 oz / 225 g)
- 1 large egg (about 50 g)
- 1 tsp (6 g) kosher salt for meat
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground sumac (optional)
- 2 tbsp (30 ml) vegetable oil or melted tallow for brushing
- 4 metal skewers (or 4 wooden skewers soaked) for kebabs
- 4 medium tomatoes for grilling
- 4 lemon wedges for serving
- 1 small bunch fresh parsley (optional) for garnish

Instructions

1. Rinse the basmati rice under cold water until water runs clear; soak in cold water for 30–60 minutes.
2. Bloom saffron by crushing threads and steeping in 2 tbsp (30 ml) boiling water; set aside.
3. Bring 8 cups (1.9 L) water to a rolling boil in a large pot; add 1 tsp (6 g) salt. Drain soaked rice and add to boiling water. Parboil until grains are slightly firm but not fully cooked, about 6–8 minutes; drain rice in a colander.
4. Melt 2 tbsp (28 g) butter in a small pan with half the saffron water to form saffron butter; reserve the rest of saffron water for finishing.
5. In a large bowl combine 1 lb (454 g) ground beef, 1/2 lb (227 g) ground lamb, grated onion (squeezed dry), 1 large egg, 1 tsp (6 g) salt, 1 tsp (2 g) black pepper, 1/2 tsp (1 g) turmeric, and 1/2 tsp (1 g) sumac if using. Mix thoroughly by hand until mixture is sticky and cohesive, about 2–3 minutes.
6. Divide meat into 4 equal portions. With wet hands, form each portion into a long sausage shape around a skewer, flattening to about 3/4 in (2 cm) thickness and tapering ends so meat adheres.
7. Preheat a charcoal or gas grill to medium‑high. Brush kebabs lightly with 2 tbsp (30 ml) vegetable oil. Place skewers over direct heat and grill, turning every 2–3 minutes, until evenly browned and cooked through, about 10–12 minutes total.
8. While kebabs grill, thread whole tomatoes onto a clean skewer or place in a grill basket; grill until skins char and flesh softens, about 6–8 minutes, turning occasionally.
9. To finish rice (tahdig style optional): in the same large pot used for boiling, add a drizzle of oil and a small ladle of parboiled rice to form a crust if desired. Pile the drained rice back into the pot in a high mound, pat a few holes for steam to escape, drizzle saffron water over the top, cover with a clean kitchen towel and lid, and steam on low for 20–25 minutes until fluffy and aromatic.
10. Transfer rice to a serving platter, top with a knob of saffron butter and a little extra crushed saffron. Serve kebabs with grilled tomatoes, lemon wedges, chopped parsley, and sumac for sprinkling.