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
- 700 g lamb or beef fillet
- 700 g minced lamb or beef (with some fat)
- 5¼ onions
- 3½ tbsp saffron threads, ground and dissolved in 4 tbsp hot water
- 700 g basmati rice
- 105 g butter
- 7 tomatoes
- 1¾ 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.