Persian cooking: recipes · Kebab: grilled dishes
Chelo Kabab Soltani چلوکباب سلطانی
The king’s dish: one skewer each of kabab barg and koobideh on a mound of saffron rice.
Ingredients
- 1100 g lamb or beef fillet
- 1100 g minced lamb or beef (with some fat)
- 8¼ onions
- 5½ tbsp saffron threads, ground and dissolved in 4 tbsp hot water
- 1100 g basmati rice
- 165 g butter
- 11 tomatoes
- 2¾ tsp sumac
- salt (to taste)
- black pepper (to taste)
Method
- Marinate the barg as in the “Kabab Barg” recipe.
- Prepare the koobideh as in the “Kabab Koobideh” recipe.
- Cook the rice as chelow (see “Chelow with tahdig”).
- Grill both skewers and serve together with rice, butter, grilled tomatoes and sumac; doogh goes well with it.