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Name: Chelow Kabab
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 400 g basmati rice; 600 g ground lamb; 2 onion; 0.5 g saffron threads; 60 g unsalted butter; 3 tbsp neutral oil; 2 tbsp plain yogurt; 2 tsp salt; 1 tsp black pepper; 4 tomato; 1 tbsp sumac

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Iran1 h 30 minServes 4уже готовили

Chelow Kabab

چلوکباب · Chelow Kabāb

Ингредиенты11

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

крупымясоовощиспеции и соусымолочное и яйцадругое

Приготовление

Grate one onion, squeeze out the juice, and mix the pulp with the lamb, 1 tsp salt, and pepper. Knead until sticky, then chill.
Rinse the rice until the water runs clear. Soak in salted water for 30 minutes, then parboil until just tender and drain.
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.
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.
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.