Chelo Kebab Iran Recipes

Steps:

• Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
• Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
• Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
• Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
• Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.

Steps:

• In a mixing bowl combine all ingredients.
• Take about 1/4 of the meat mixture and form into a ball.
• Place ball through flat skewers.
• Press around skewer into square cigar shapes.
• Repeat with remaining meat for 4 kebabs.
• Place on grill and cook about 4-6 minutes each side, until meat is no longer pink and done.

Steps:

• Mix all well.
• Shape like very fat hotdogs& place.
• in shallow baking pan.
• Broil 2 minutes& turn over- broil 2 more minutes.
• Serve with cooked rice.
• (in Iran this is served with fresh herbs& fresh green onions in a salad called Sabzehordan).