Chelo Kebab (Iranian Saffron Rice & Grilled Kebab)

 Chelo Kebab

Chelo Kebab is Iran’s national dish, featuring fragrant saffron rice paired with juicy grilled minced meat kebabs. Simple, smoky, and deeply satisfying.

Cook Time40 minutes

Total Time minutes

1 hour 10 minutes

CourseMain Dish

Servings4

Ingredients

Rice (Chelo)

• 3 cups basmati rice
• Water (for soaking & boiling)
• 3 tbsp vegetable oil or butter
• Salt

Kebab (Koobideh style)

• 800 g ground lamb or beef (or mix)
• 1 large onion, finely grated & drained
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp turmeric
• 1 tsp sumac (for serving)

Extras

• 2 tbsp butter, melted
• Pinch of saffron, bloomed in hot water
• Grilled tomatoes
• Flatbread (optional)

Instructions

Prepare the rice

• Wash and soak rice in salted water 30 minutes.
• Boil rice until parboiled.
• Drain and steam with oil/butter on low heat 30 minutes until fluffy.

Prepare kebab mixture

• Mix meat with onion, salt, pepper, and turmeric.
• Knead well until sticky.

Shape kebabs

• Form mixture onto wide skewers.

Grill

• Grill over hot charcoal or grill pan.
• Cook 4–5 minutes per side until browned.

Finish rice

• Drizzle saffron water and melted butter over rice.

Serve

• Serve kebab over chelo rice with grilled tomatoes and sumac.

Small Notes :

• Drain onion well to prevent kebab from falling apart.
• Charcoal grilling gives authentic flavor.
• Serve with raw onion, herbs, or yogurt.
• Tahdig (crispy rice) is a prized bonus.