Iranian Chelo Kebab with Saffron Rice
Juicy grilled beef kebab served with fluffy saffron basmati rice, grilled tomatoes, and sumac.
Equipment
- Large pot
- Mixing bowl
- Flat metal skewers
- Grill or grill pan
- Fine-mesh sieve
Ingredients
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
Instructions
Prepare the kebab:
- Mix the ground meat, squeezed onion, salt, pepper, sumac, and melted butter until cohesive. Cover and chill for 20 minutes.
- Bloom the saffron in the hot water. Heat a grill or grill pan until very hot.
- Divide the meat into 4 portions and press each portion around a flat skewer into a long, even kebab.
Cook the rice and kebab:
- 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.
- Melt the butter in the pot, return the rice, cover with a clean towel and lid, and steam over low heat for 25 minutes.
- Grill the kebabs and tomatoes for 3 to 5 minutes per side, until the kebabs are browned and cooked through.
- Mix a cup of rice with the bloomed saffron and spoon it over the white rice. Serve with the kebabs and tomatoes.
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.
Nutrition
Calories: 650kcalCarbohydrates: 76gProtein: 35gFat: 24gSaturated Fat: 9gCholesterol: 95mgSodium: 1380mgFiber: 4gSugar: 6g