Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, persian chelow-kebab. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Delightful people; warm Thank you for joining us at Maa Kitchen Korner! If you like this video, don't forget to like, share and subscribe. If you try out this recipe. Chelow kebab consists of fragrant, saffron-spiced rice, grilled tomatoes, and kebab, which can be prepared with minced or sliced meat.
Persian Chelow-kebab is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Persian Chelow-kebab is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have persian chelow-kebab using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Persian Chelow-kebab:
- Get Ingredients for kebab
- Make ready ground lamb
- Make ready beef
- Get onion, grated and remove excess juice
- Get lime/lemon juice
- Make ready Salt and pepper
- Make ready Ingredients for accompaniment
- Prepare cherry tomatoes
- Take potatoes
- Take red-yellow bell peppers
- Get Ingredients for mint sauce (optional)
- Make ready fresh leaves of mint and coriander
- Prepare Greek yogurt
- Get small bell pepper
- Get Salt
Chelow kabab or Chelo kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Iranian rice and kabab, of which there are several distinct Persian varieties. Firouzeh Mirrazavi Chelo-Kabab or Chelow Kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned Persian rice and kabab, of which there are several distinct Persian.
Steps to make Persian Chelow-kebab:
- Grind finely the meat 2-3 times or ask butcher do it for you. Grate the onion and remove the juice. In a big bowl, add grated onion, salt, pepper, lime juice and meat. Mix well and knead the meat mixture for 3-4 minutes and until well combined… Kneading the meat mixture for few minutes will make the meat like a paste that will stick together and not fall apart when your thread it on skewers.
- Then refrigerate the meat overnight. - For threading the kebab you can use either metal skewers or wooden ones. If you are using wooden skewers, you need to soak them in water overnight as well to prevent of burning in the oven.Next day, divide the meat into seven or eight pieces and thread on the wooden skewers by pressing the meat and shaping it evenly. - Preheat the oven to 180C for grilling the kebabs.
- You can do grill the tomatoes too but I just fried them in a pan. Place a flat bread or (tortilla bread) on the baking tray and place the kebabs skewers on it. Grill the kebab for 20-25 minutes.The juice from the kebab will soak into the flat bread as the kebab cooks.Thread the potatoes and peppers on the skewers as well. Grill the potatoes and bell peppers in oven 200C for 20-30 minutes.
- For refreshing mint sauce you need to blend all ingredients in a blender and make a puree.
- Once kebab and accompaniments are grilled, remove from the oven. Traditionally kebab kubideh is served with steamed saffron rice (chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions. - Sprinkle sumac powder on kebab. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well.
- Ingredients
Firouzeh Mirrazavi Chelo-Kabab or Chelow Kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned Persian rice and kabab, of which there are several distinct Persian. Chelow kabab or Chelo kabab (Persian: چلوکباب) is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice (چلو chelow) and kabab, of which there are several distinct Persian varieties. Barg Kabob - Kabāb-e Barg (Farsi: کباب برگ kabâb-e barg) is a Persian style barbecued Beef or The traditional beverage of choice to accompany chelow kabab is doogh, a sour yogurt drink.
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