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Cuisine: Middle Eastern
Cook Time: 2 Hours
It is an authentic Iranian wholesome dish, made from flavorful grilled lamb kebabs and served with luscious jujeh or chicken kebabs, grilled tomato, and poached eggs on a bed of rice.
- 4 coarsely chopped onions
- Two chopped garlic cloves
- Three tablespoons fresh lime juice
- Three tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 700 gm boneless leg of lamb – nicely trimmed and cut into cubes of 1-inch
- 600 gm boneless chicken thigh
- 20 gm onion juice, 50 gm yogurt
- 40 gm olive oil
- ½ teaspoon turmeric
- Three tablespoons rose water
- Two tablespoon saffron water
For Preparing the Chelow:
- 1½ cups of basmati rice
- 6 cups Water
- 2 tsp Salt
- Three tablespoons of unsalted melted butter
- One tablespoon olive oil
- ¼ teaspoon crushed saffron threads
- Two tablespoons chopped fresh mint
- Two tablespoons chopped fresh cilantro
A popular Iranian dish.
If you want to know the quick and easy way of how to make a chelow kebab, then go through the directions given below –
- Mix the ground spices, ginger-garlic and onion with the meat and keep it for a night.
- Knead properly with the corn/flour starch, and allow the meat mixture to thicken.
- Next, prepare the skewers. If you use the bamboo skewers, make them wet 10 minutes before. Then, put oil in palms and take the meat mixture in small quantities. Spread them evenly over skewers. Put inside the oven at 375-degree Fahrenheit for 20 mins.
- For marinating the chicken, use tandoori, yogurt, and ginger paste along with peppercorns as its ingredients. Get the skewers ready with onion bell peppers and capsicum.
- Set the plate by putting the poached egg on top of the rice along with the butter cubes.
Chef Tip: If you use either bamboo or wooden skewers, always make sure to soak them up in the water before using them.
It is one of the finest recipes that you can try out and enjoy this Iranian delicacy with your loved ones.
• Chelow-kebab is officially the Nation Food of Iran.
• The earliest documented mention of chelos (cooked rice) dates back to Safavi era (1500-1736) by European explorers who visited Iran.
• However, the recipe of chelow kebab as we know it today was given to Iranians by Caucasian people.
• One serving of chelow kebab consists of 337.05 kcal of which 235.76kcal is from fat.
• Further, it contains 26.2g of fat, 82.76mgof cholesterol, 69.3mg of sodium, 3.7g of carbohydrates, and 19.76g of protein.