Chelow kabab
 Chelow kebab Bakhtyari | |
| Course | Main course |
|---|---|
| Place of origin |  Iran |
| Region or state | Golpayegan and Tehran |
| Associated cuisine | Iran |
| Created by | Iranians |
| Serving temperature | Hot |
| Main ingredients | Chelow and kebab |
Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an Iranian dish consisting of steamed rice (čelow) 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
References
- ^ a b c d "ČELOW-KABĀB". Encyclopædia Iranica. Vol. V. p. 125. Retrieved July 21, 2017.
- ^ Shaida, Margaret (1992). Chellow-Kabab – The National Dish of Iran. Oxford Symposium on Food and Cookery 1991: Public Eating. London: Prospect Books. p. 272. ISBN 9780907325475. Retrieved 21 April 2018.
- ^ "Restaurant review: Apadana, Huddersfield". Huddersfield Daily Examiner. June 21, 2013. Archived from the original on December 30, 2017.
- ^ Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris. p. 54. ISBN 9781845114374.
- ^ "Kabab Barg (Filet Mignon Kabob)". Family Spice. 2010-01-24. Retrieved 2021-09-22.
- ^ "Kabob Koobideh (Minced Meat Kebab)". The Delicious Crescent. 2019-03-26. Retrieved 2021-09-22.
- ^ "Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) Recipe". NYT Cooking. Retrieved 2021-09-22.
- ^ "Soltani Kabob Recipe - Kabab Soltani". EpersianFood. 2019-05-25. Retrieved 2021-09-22.
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