Persian Plateau & Isfahan
Chelow Kabab Koobideh
Iran's national dish: saffron-buttered steamed rice with a crisp tahdig, partnered with juicy ground-lamb koobideh kababs grilled over open coals, grilled tomato, sumac, and a raw egg yolk to fold through the rice.
2 hr · Serves 4 · Takes some skill
4
Ingredients
Kabab
Rice
Serve
Method
Start cooking mode- Prep 60 min · Cook 60 min · 120 min total
- hard
- 1
Knead ground lamb with grated onion and salt until tacky and cohesive (this bind is what lets koobideh cling to the skewer). Rest.
- 2
Cook chelow rice by the two-stage method; build a saffron-butter tahdig.
- 3
Press meat onto wide flat skewers; grill over hot coals, turning once, until just done and charred.
- 4
Serve kabab over saffron rice with grilled tomato, sumac, and an egg yolk to stir through.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
