Chelow kabab ( fa, چلوکباب ) is an

Iranian Iranian may refer to: * Iran, a sovereign state * Iranian peoples, the speakers of the Iranian languages. The term Iranic peoples is also used for this term to distinguish the pan ethnic term from Iranian, used for the people of Iran * Iranian lan ...

dish consisting of steamed

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

() and one of the many varieties of Iranian kebab. It is considered the national dish of

Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...

, and was probably created by the time of the Qajar dynasty. Chelow kebab is served with accompaniments such as butter,

sumac Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas ...

powder, basil, onions, and grilled tomatoes. The traditional beverage accompanied with chelow kebab is doogh, an Iranian

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

-based drink, sometimes made of carbonated water. Persian kebab barbequed in skewers bbq Iran

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 Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is on ...

). 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 Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as ...

beef. * Koobideh - is an Iranian minced meat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions. * Jujeh - grilled chunks of chicken, sometimes with bone, sometimes boneless. * Soltani - ''soltānī'', meaning "(a meal) in the style of a sultan." Typically it is combo plate of barg and koobideh plus rice. * Sah abbasi - ''şāh äbbāsī'', meaning "(a meal) in the style of a shah." Typically it is combo plate of barg, koobideh and jujeh plus rice.

References

{{Cuisine of Iran, kebab Iranian cuisine National dishes

Varieties

See also

References