Iranian Chelo Kebab with Saffron Rice

Chelo kebab is Iran’s iconic rice-and-kebab plate, pairing smoky grilled meat with fragrant saffron rice and juicy roasted tomatoes.

The ground meat mixture stays tender with grated onion, while a short rest and very hot grill create the characteristic charred edges.

Squeeze as much liquid as possible from the grated onion so the kebab mixture holds together on the skewers.

Serving Suggestions

Serve with grilled tomatoes, fresh herbs, lemon, sumac, and a spoonful of plain yogurt.

Recipe Notes

If you do not have flat metal skewers, shape the kebab into long logs and cook them on a well-oiled grill grate.

Iranian Chelo Kebab with Saffron Rice

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Juicy grilled beef kebab served with fluffy saffron basmati rice, grilled tomatoes, and sumac.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Iranian

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Kebab

• 1 lb ground beef or beef-lamb blend 20% fat is ideal
• 1 medium yellow onion grated and squeezed dry
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground sumac plus more to serve
• 1 tbsp melted butter

Saffron rice and vegetables

• 2 cups basmati rice rinsed
• 2 tbsp salt for the rice water
• 2 tbsp unsalted butter
• 1/4 tsp saffron threads crushed
• 2 tbsp hot water for blooming the saffron
• 4 medium tomatoes halved
• 1 tbsp olive oil for the tomatoes

Equipment

• Large pot
• Mixing bowl
• Flat metal skewers
• Grill or grill pan
• Fine-mesh sieve

Method

 

Prepare the kebab:

1. Mix the ground meat, squeezed onion, salt, pepper, sumac, and melted butter until cohesive. Cover and chill for 20 minutes.
2. Bloom the saffron in the hot water. Heat a grill or grill pan until very hot.
3. Divide the meat into 4 portions and press each portion around a flat skewer into a long, even kebab.

Cook the rice and kebab:

1. Boil a large pot of water with the salt. Add the rice and boil for 6 minutes, until the grains are flexible but firm. Drain well.
2. Melt the butter in the pot, return the rice, cover with a clean towel and lid, and steam over low heat for 25 minutes.
3. Grill the kebabs and tomatoes for 3 to 5 minutes per side, until the kebabs are browned and cooked through.
4. Mix a cup of rice with the bloomed saffron and spoon it over the white rice. Serve with the kebabs and tomatoes.

Nutrition

Calories: 650kcalCarbohydrates: 76gProtein: 35gFat: 24gSaturated Fat: 9gCholesterol: 95mgSodium: 1380mgFiber: 4gSugar: 6g

Notes

• Do not skip chilling the meat mixture; it makes shaping much easier.
• Saffron rice is best spooned over the white rice just before serving so the color stays vivid.