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Iranian chelo kebab with charred beef kebab, saffron basmati rice, grilled tomatoes, lemon, and herbs.

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
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Iranian
Calories: 650
Ingredients Equipment Method Nutrition Notes

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

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.