Chelow Kabab

چلوکباب · Chelow Kabāb

Ingredients11

• basmati rice400 g
• ground lamb600 g
• onion2
• saffron threads0.5 g
• unsalted butter60 g
• neutral oil3 tbsp
• plain yogurt2 tbsp
• salt2 tsp
• black pepper1 tsp
• tomato4
• sumac1 tbsp

Method

1. Grate one onion, squeeze out the juice, and mix the pulp with the lamb, 1 tsp salt, and pepper. Knead until sticky, then chill.
2. Rinse the rice until the water runs clear. Soak in salted water for 30 minutes, then parboil until just tender and drain.
3. Bloom the saffron in 3 tbsp hot water. Mix a spoonful of rice with yogurt and oil, spread it in a pot, mound the rest on top, and steam over low heat for 40 minutes to form a tahdig.
4. Shape the lamb onto flat metal skewers. Grill over hot coals, turning, until browned and cooked through. Grill the tomatoes alongside until soft and charred.
5. Melt the butter with the remaining saffron water and pour over the steamed rice. Serve the rice with kebab, grilled tomato, raw onion slices, and a sprinkle of sumac.