Persian Chelow-kebab

Hey everyone, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Persian Chelow-kebab. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Persian Chelow-kebab is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. They are nice and they look wonderful. Persian Chelow-kebab is something which I have loved my whole life.

Many things affect the quality of taste from Persian Chelow-kebab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Persian Chelow-kebab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Persian Chelow-kebab using 17 ingredients and 8 steps. Here is how you can achieve it.

#Kebab is an absolute favourite, the most popular and delicious dish in Iran. In Iranian cuisine, there are different types of kebab with ground meat or diced meat and believe me all are super tasty and you will be over the moon when you have kebab for lunch or dinner.
Kebab is usually grilled over hot coals or in the oven if you have no barbecue.
Chelow kebab means a dish with rice and kebab. #kebab might be ‘ #kebab_ kubidhe ‘ made with ground beef/lamb or ‘#kebab _barg’ with diced beef, lamb, chicken. Still, there is more different kebab.
Chelow or pilaf (pilau) is plain steamed rice topped with butter, saffron and kebab.
Making a good kebab firstly requires quality fresh meat. It should be combination of lamb with beef. The meat should be around 20% fat which will keep the kebab juicy and moist.
Secondly, when you buy minced meat, you should ask your butcher to grind the meat 2-3 times or do it at home by using your food processor.
Thirdly, you need to marinate the kebab meat earlier and leave the meat to rest in the fridge for overnight.
Once kebab is ready serve it with pilaf/polow, fresh herbs, sumac powder  and doogh ( that is an Iranian yogurt based drink).

Ingredients and spices that need to be Get to make Persian Chelow-kebab:

1. Ingredients for kebab
2. 600 g ground lamb
3. 400 g beef
4. 250-300 g onion, grated and remove excess juice
5. 1/2 lime/lemon juice
6. to taste Salt and pepper
8. Ingredients for accompaniment
9. 1 bunch cherry tomatoes
10. 4-5 potatoes
11. 3-4 red-yellow bell peppers
13. Ingredients for mint sauce (optional)
14. Handful fresh leaves of mint and coriander
15. 3 tbsp Greek yogurt
16. 1 small bell pepper
17. to taste Salt

Instructions to make to make Persian Chelow-kebab

1. Grind finely the meat 2-3 times or ask butcher do it for you. Grate the onion and remove the juice. In a big bowl, add grated onion, salt, pepper, lime juice and meat. Mix well and knead the meat mixture for 3-4 minutes and  until  well combined... Kneading the meat mixture for few minutes will make the meat like a paste that will stick together and not fall apart when your thread it on skewers.
2. Then refrigerate the meat overnight.
   For threading the kebab you can use either  metal skewers or wooden ones. If you are using wooden skewers, you need to soak them in water overnight as well to prevent of burning in the oven.Next day, divide the  meat into seven or eight pieces and thread on the wooden skewers by pressing the meat and shaping it evenly.
   Preheat the oven to 180C for grilling the kebabs.
3. You can do grill  the tomatoes too  but I just fried them in a pan. Place a flat bread or  (tortilla bread) on the baking  tray and place the kebabs skewers on it. Grill the kebab for 20-25   minutes.The juice from the kebab will soak into the flat bread as the kebab cooks.Thread the potatoes and peppers on the skewers as well. Grill the potatoes and bell peppers in oven 200C for 20-30 minutes.
4. For refreshing mint sauce you need to blend all ingredients in a blender and make a puree.
5. Once kebab and accompaniments are grilled, remove from the oven. Traditionally kebab kubideh is served  with steamed saffron rice (chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions.
   Sprinkle sumac powder on kebab. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well.
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8. Ingredients

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So that's going to wrap it up with this exceptional food How to Make Homemade Persian Chelow-kebab. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!