Chelo Kabab

Chelo Kabab (Kabab Koobideh)

Iran's national dish: seasoned minced lamb grilled on skewers, served over fluffy saffron rice with a grilled tomato and a pat of butter.

Prep

30 min

Cook

30 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) minced lamb, not too lean, about 20% fat
• •1 large onion, grated
• •400 g (14 oz) basmati rice
• •1/4 tsp saffron threads, soaked in 2 tbsp hot water
• •50 g (1¾ oz) butter, plus extra for serving
• •4 whole tomatoes, ripe but firm, for grilling
• •2 tbsp sumac, for serving
• •1 tsp salt, plus more to taste
• •1/2 tsp black pepper, freshly ground
• •2 tbsp vegetable oil, for grilling and rice

Steps

1. 1 Soak the saffron threads in 2 tablespoons of hot water and set aside. Grate the onion and squeeze out as much juice as possible; reserve the juice for the rice if desired.
2. 2 In a large bowl, combine the minced lamb, grated onion, salt, and pepper. Knead the mixture with your hands for 5–10 minutes until it becomes sticky and cohesive. Cover and chill for 15 minutes.
3. 3 While the lamb rests, prepare the rice: rinse the basmati rice under cold water until it runs clear. Bring a large pot of salted water to a boil, add the rice, and parboil for 5–6 minutes until the grains are tender but still firm. Drain well.
4. 4 In a large nonstick pot, heat 1 tablespoon of oil and 25 g (1 oz) of butter. Add the drained rice, drizzle with the saffron water, and pile it into a mound. Wrap the pot lid in a clean kitchen towel and cover tightly. Steam over low heat for 20–25 minutes, until the rice is fluffy and tender.
5. 5 Preheat a grill or grill pan to medium-high heat. Divide the lamb mixture into 8 portions. Press each portion around a flat metal skewer (or form into a 2 cm / ¾ inch thick sausage shape if using wooden skewers – soak wooden skewers in water for 30 minutes first).
6. 6 Brush the skewers with a little oil and grill for 6–8 minutes per side, turning once, until the lamb is cooked through and reaches an internal temperature of 71°C (160°F). No pink should remain.
7. 7 While the kababs grill, brush the tomatoes with oil and grill alongside for 4–5 minutes per side, until charred and softened.
8. 8 To serve, mound the saffron rice on a platter, lay the kababs on top, add the grilled tomatoes, a pat of butter, and a generous sprinkle of sumac. Serve extra sumac on the side.