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.

⏱ 90 min

Ingredients

− +
  • 300 g lamb or beef fillet
  • 300 g minced lamb or beef (with some fat)
  • 2¼ onions
  • 1½ tbsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 300 g basmati rice
  • 45 g butter
  • 3 tomatoes
  • ¾ tsp sumac
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Marinate the barg as in the “Kabab Barg” recipe.
  2. Prepare the koobideh as in the “Kabab Koobideh” recipe.
  3. Cook the rice as chelow (see “Chelow with tahdig”).
  4. Grill both skewers and serve together with rice, butter, grilled tomatoes and sumac; doogh goes well with it.