Entree: Iran – Khorasan – چلو کباب ➤ Chelow Kabab (Steamed saffron basmati rice served with grilled skewered ground lamb kebabs and charred tomato)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 3 cups (555 g) long-grain basmati rice  
- 2 tbsp (28 g) unsalted butter  
- 1/4 tsp (0.5 g) saffron threads, crushed  
- 2 tbsp (30 ml) hot water  
- 1 1/2 lb (680 g) ground lamb, preferably 80/20 fat  
- 1 large onion, grated, approx. 8 oz (225 g)  
- 1 1/2 tsp (9 g) kosher salt, divided  
- 1 tsp (2 g) ground black pepper  
- 1/2 tsp (1 g) ground turmeric  
- 2 tbsp (30 ml) vegetable oil or olive oil for grilling  
- 4 medium tomatoes (for grilling)  
- 6 metal skewers or soaked wooden skewers  
- 1 tsp (2 g) ground sumac for serving (optional)

Instructions

1. Rinse the basmati rice under cold water until the water runs nearly clear, then soak the rice in cold water for 30 minutes and drain.
2. Bring a large pot of salted water (about 8 quarts) to a rolling boil. Add the drained rice and cook 6–7 minutes until the grains are al dente and slightly soft on the outside. Drain the rice in a colander.
3. Meanwhile, steep crushed saffron in 2 tbsp (30 ml) hot water and set aside.
4. In a bowl, combine ground lamb, grated onion, 1 tsp (6 g) salt, black pepper, and turmeric. Mix gently until just combined; avoid overworking to keep the kebabs tender.
5. Divide the meat into 6 equal portions and shape each around a skewer into long, flat kebabs about 3/4-inch thick. Chill briefly (10–15 minutes) to help them hold shape.
6. Heat a grill or a heavy skillet over medium-high heat and brush with oil. Grill kebabs 3–4 minutes per side until well browned and cooked through (internal temp 160°F / 71°C). During the last few minutes, grill the tomatoes whole until skin chars.
7. In a large nonstick or heavy-bottomed pot, melt butter and add a thin layer of oil over medium-low heat. Add drained rice in layers, creating a mound in the center; sprinkle remaining 1/2 tsp (3 g) salt between layers. Pour saffron water over the top and cover the pot with a lid wrapped in a clean towel to absorb steam. Steam on very low heat 25–30 minutes to finish cooking and develop a light crust (tahdig).
8. Remove rice carefully to a serving platter. Slide kebabs off skewers onto the rice, place charred tomatoes alongside, and sprinkle with sumac if using. Serve immediately with plain yogurt or fresh herbs on the side if desired.