Chelow kabab explained

Chelow kebab
Region:	Golpayegan and Tehran
Creator:	Iranians
Course:	Main course
Served:	Hot
Main Ingredient:	Chelow and kebab

Chelow kabab (Persian: چلوکباب in Persian pronounced as /tʃelowkæˈbɒːb/) is an Iranian dish consisting of steamed rice 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. 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

Notes and References

1. Encyclopedia: ČELOW-KABĀB . V . 125 . . July 21, 2017.
2. Chellow-Kabab – The National Dish of Iran . Shaida . Margaret . 1992 . Prospect Books . 272 . London . Oxford Symposium on Food and Cookery 1991: Public Eating . 9780907325475. 21 April 2018.
3. News: Restaurant review: Apadana, Huddersfield . https://web.archive.org/web/20171230083526/http://www.examiner.co.uk/lifestyle/restaurant-review-apadana-huddersfield-4884705 . dead . December 30, 2017 . . June 21, 2013 .
4. Book: Batmanglij, Najmieh . A Taste of Persia: An Introduction to Persian Cooking . 2007 . 54 . . 9781845114374 .
5. Web site: 2010-01-24. Kabab Barg (Filet Mignon Kabob). 2021-09-22. Family Spice. en-US.
6. Web site: 2019-03-26. Kabob Koobideh (Minced Meat Kebab). 2021-09-22. The Delicious Crescent. en-US.
7. Web site: Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) Recipe. 2021-09-22. NYT Cooking. en-US.
8. Web site: 2019-05-25. Soltani Kabob Recipe - Kabab Soltani. 2021-09-22. EpersianFood. en-US.