Chelow Kebab with Saffron Rice and Grilled Meat Skewers

Ingredients

• For the kebabs: For the kebabs:
• 500g (1.1 lb) lamb and beef, minced 500g (1.1 lb) lamb and beef, minced
• 1 onion, grated 1 onion, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the saffron rice: For the saffron rice:
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• 1/4 teaspoon saffron threads, dissolved in 2 tablespoons of hot water 1/4 teaspoon saffron threads, dissolved in 2 tablespoons of hot water
• Salt to taste Salt to taste
• For serving: For serving:
• Grilled tomatoes Grilled tomatoes
• Fresh herbs (such as parsley and mint) Fresh herbs (such as parsley and mint)
• Yogurt Yogurt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced lamb and beef, grated onion, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the meat mixture into small portions and shape them into long, thin kebabs around metal skewers. Set aside.
3. 3.
   Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring the water to a boil and add the rinsed rice. Cook for 5 minutes, then drain the rice.
4. 4.
   In the same pot, melt a knob of butter or heat a tablespoon of oil. Add the drained rice and saffron water. Stir gently to evenly distribute the saffron. Season with salt to taste.
5. 5.
   Cover the pot with a tight-fitting lid and cook the rice over low heat for 20-25 minutes, or until the rice is tender and the grains are separate.
6. 6.
   While the rice is cooking, preheat the grill to medium-high heat. Place the kebabs on the grill and cook for 8-10 minutes, turning occasionally, until they are browned and cooked through.
7. 7.
   Serve the Chelow Kebab on a platter, accompanied by grilled tomatoes, fresh herbs, and yogurt. Enjoy!

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for at least 10 minutes before using.
• Basmati rice — Rinsing the rice before cooking helps remove excess starch and results in fluffy grains.
• Lamb and beef — Choose lean cuts of meat for a healthier option and ensure the meat is well-minced for a tender texture.
• Fresh herbs — Finely chop the herbs just before serving to preserve their vibrant flavors.
• Grilled tomatoes — Brush the tomatoes with a little olive oil and season with salt and pepper before grilling to enhance their natural sweetness.

Tips & Tricks

• Soak the metal skewers in water for 30 minutes before using to prevent them from burning on the grill.
• Marinate the meat overnight for a more intense flavor.
• Serve the Chelow Kebab with a side of grilled vegetables for a complete meal.
• If you don't have a grill, you can also cook the kebabs on a stovetop grill pan or under the broiler in the oven.
• Experiment with different spice blends to customize the flavor of the kebabs.

Serving advice

Serve the Chelow Kebab on a large platter, arranging the grilled meat skewers on a bed of saffron rice. Garnish with grilled tomatoes and a sprinkle of fresh herbs. Serve yogurt on the side for dipping.

Presentation advice

To enhance the presentation, you can sprinkle some additional saffron threads on top of the rice for an extra pop of color. Serve the dish on decorative plates or a traditional Iranian platter for an authentic touch.