Chelow kabab
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Media: Chelow kebab
Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an Iranian dish consisting of steamed rice (čelow) and one of the many varieties of Iranian kebab.[1] It is considered the national dish of Iran,[2][3] and was probably created by the time of the Qajar dynasty.[1]
Chelow kebab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes.[1] The traditional beverage accompanied with chelow kebab is doogh,[1] an Iranian yogurt-based drink, sometimes made of carbonated water.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Persian_kebab_barbequed_in_skewers_bbq_Iran.jpg/220px-Persian_kebab_barbequed_in_skewers_bbq_Iran.jpg)
In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash).[4] A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.
Varieties
- Barg - barbecued and marinated lamb, chicken or beef kabab dish. The most popular form is filet mignon beef.[5]
- Koobideh - is an Iranian minced meat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions.[6]
- Jujeh - grilled chunks of chicken, sometimes with bone, sometimes boneless.[7]
- Soltani - soltānī, meaning "(a meal) in the style of a sultan." Typically it is combo plate of barg and koobideh plus rice.[8]
- Shah abbasi - şāh äbbāsī, meaning "(a meal) in the style of a shah." Typically it is combo plate of barg, koobideh and jujeh plus rice.
See also
- Nan-e-kabab
- Pilaf
- Iranian cuisine
References
![](http://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
- ^ a b c d "ČELOW-KABĀB". Encyclopædia Iranica. Vol. V. p. 125. Retrieved July 21, 2017.
- ^ Shaida, Margaret (1992). Chellow-Kabab – The National Dish of Iran. Oxford Symposium on Food and Cookery 1991: Public Eating. London: Prospect Books. p. 272. ISBN 9780907325475. Retrieved 21 April 2018.
- ^ "Restaurant review: Apadana, Huddersfield". Huddersfield Daily Examiner. June 21, 2013. Archived from the original on December 30, 2017.
- ^ Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris. p. 54. ISBN 9781845114374.
- ^ "Kabab Barg (Filet Mignon Kabob)". Family Spice. 2010-01-24. Retrieved 2021-09-22.
- ^ "Kabob Koobideh (Minced Meat Kebab)". The Delicious Crescent. 2019-03-26. Retrieved 2021-09-22.
- ^ "Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) Recipe". NYT Cooking. Retrieved 2021-09-22.
- ^ "Soltani Kabob Recipe - Kabab Soltani". EpersianFood. 2019-05-25. Retrieved 2021-09-22.
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