Dish

Chelow kebab

The meat in chelow kebab is typically lamb or beef that is marinated in a mixture of yogurt, lemon juice, and various spices. The meat is then grilled and served with rice that is cooked with saffron. The dish is believed to have originated in the Safavid era, which was from 1501 to 1736.

Asian cuisine› Arab cuisine› Iranian cuisine

Meat Dish

Origins and history

Chelow kebab originated in Iran during the Safavid era, which was from 1501 to 1736. It can be made with different types of meat such as chicken or fish. It can also be made with different types of rice such as basmati or jasmine rice.

Dietary considerations

Chelow kebab is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those who are lactose intolerant or have a dairy allergy as yogurt is a common ingredient in the marinade.

Variations

There are many variations of chelow kebab, including different types of meat and rice. Some popular variations include chicken chelow kebab and joojeh kebab, which is made with marinated chicken.

Presentation and garnishing

Chelow kebab is typically served on a platter with the meat in the center and the rice and vegetables around the edges. The dish can be garnished with saffron or sliced almonds.

Tips & Tricks

To make the dish healthier, lean cuts of meat can be used and the amount of yogurt in the marinade can be reduced.

Side-dishes

Chelow kebab is often served with grilled tomatoes and onions. A side dish of yogurt mixed with cucumber and mint, known as mast-o-khiar, is also a common accompaniment.