KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
PERSIAN STEAMED WHITE RICE (CHELO)
Provided by Reyna Simnegar
Categories Rice Side Steam Vegetarian Rosh Hashanah/Yom Kippur Saffron Healthy Kosher Vegan Persian New Year Boil Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 9
Steps:
- To cook the rice
- 1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
- 2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
- 3. After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is "al dente" (see above). Turn off the heat and pour rice into the colander to drain; set aside.
- To steam and make tadig
- 1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add 1/4-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
- 2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until rice begins to steam.
- 3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
- 4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
- 5. With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.
- Optional garnish: Saffron Rice
- 1. To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water. Steep for a few minutes, until the water becomes yellow.
- 2. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo.
- To reheat this rice:
- Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!
CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)
These kabobs with Persian rice are so simple to make, yet taste simply amazing with both chicken and beef, especially with traditional mast-o-khiar (yogurt dip). The key to its aromatic taste is good quality saffron. I usually fry them in a skillet but feel free to skewer them and grill them if that's what you prefer. Serve the kabobs with the rice and mast-o-khiar.
Provided by Sana'a Zuberi
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 56 g, Cholesterol 103 mg, Fat 8.7 g, Fiber 2.3 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 536.4 mg, Sugar 3.6 g
CHELO KEBAB IRAN
The chelo kebab is the national dish of Iran. Served on skewers over a bed of rice this recipe is basic, yet full of flavor. I prefer to grill this over a charcoal grill. Served with pita bread and salad such as tabbouleh.
Provided by Pastryismybiz
Categories Southwest Asia (middle East)
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 337.7, Fat 26.8, SaturatedFat 11.6, Cholesterol 82.9, Sodium 69.4, Carbohydrate 3.8, Fiber 0.7, Sugar 1.6, Protein 19.3
IRANIAN CHELO KABOB
This was one of my favorite dishes when we were stationed in Iran. My children still request this often. It's simple & very tasty. Ground lamb is hard to get where I live so I use hamburger.
Provided by DoQu Russell
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 376.1, Fat 29.1, SaturatedFat 12.3, Cholesterol 188.5, Sodium 103.5, Carbohydrate 4.9, Fiber 0.7, Sugar 1.8, Protein 22.4
More about "iranian chelo kabob recipes"
CHELO KEBAB RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 441 per servingTotal Time 9 hrs 20 mins
- To prepare kebabs, place onions and garlic in food processor; process 2 to 3 minutes or until pureed. Combine pureed onion mixture, lemon juice, 3 tablespoons oil, 1/4 teaspoon salt, and pepper in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 hours, turning bag occasionally.
- Remove lamb from bag; discard marinade. Thread lamb onto 6 (10-inch) metal skewers; thread tomatoes onto 2 or 3 (10-inch) metal skewers. Place skewers on grill rack or broiler pan coated with cooking spray; cook tomatoes 4 to 5 minutes and lamb 10 to 12 minutes or until desired degree of doneness, turning occasionally.
- To prepare chelo, place rice in a fine sieve; rinse 1 to 2 minutes with warm running water. Drain. Bring 6 cups water and 2 teaspoons salt to a boil in a large, heavy nonstick skillet over high heat. Add rice; boil, uncovered, 5 to 7 minutes, stirring occasionally. (Rice will be slightly crunchy.) Drain rice through a sieve into a bowl, reserving rice and cooking liquid. Rinse rice with warm running water.
CHELO KABAB KOOBIDEH - REAL PERSIAN KEBAB RECIPE | 196 …
From 196flavors.com
5/5 (2)Category Main CourseAuthor Mike BenayounCalories 687 per serving
CHELO KABAB BARG RECIPE – BARBECUED LAMB WITH RICE
From epersianfood.com
KABAB BARG | LAMB KEBABS FROM COOKINGNOOK.COM
From cookingnook.com
IRANIAN CHELO KEBAB | A TRIP TO IRAN WITH IRAN DESTINATION, …
From irandestination.com
CHELO KEBAB RECIPE - FAMOUS IRANIAN KEBAB IN INDIA
From goodfood.expertscolumn.com
GRILLED LAMB SHASHLIK KEBAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
KABOB KOOBIDEH | GRILLED MINCED MEAT KABOBS
From persianmama.com
PERSIAN GROUND MEAT AND ONION KEBABS | SAVEUR
From saveur.com
CHELOW KABAB KOOBIDEH RECIPE - CHELO KEBAB
From epersianfood.com
CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB) RECIPE
From cookthismeal.com
THE IRANIAN: FOOD, CHELO KABOB, SETAREH SABETY
From iranian.com
CHELO KABOB - YOUTUBE
From youtube.com
CHELO KABAB KOOBIDEH - FAUZIA’S KITCHEN FUN
From fauziaskitchenfun.com
KOOBIDEH KABOB (PERSIAN GROUND BEEF KABOB) - FAMILY SPICE
From familyspice.com
KABOB KOOBIDEH (MINCED MEAT KEBAB) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
PERSIAN RICE AND KEBAB: CHELOW KABAB KOOBIDEH - HOUSE OF ANNIE
From houseofannie.com
DELICIOUSLY TENDER IRANIAN KOOBIDEH KABOBS - FAYMOUSEATS
From faymouseats.com
CHELO KABAB BARG RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PERSIAN KEBAB RECIPES - FAMILY SPICE
From familyspice.com
RECIPES TASTY IRANIAN CHELO KABAB KOOBIDEH OR JELLO KABAB …
From resepidapurazie.blogspot.com
KABAB KOOBIDEH | PERSIAN MINCED MEAT KEBAB RECIPE - PERSIANGOOD
From persiangood.com
CHELO KEBAB (IRANIAN KEBABS) | DINE WITH DINA
From dinewithdina.co.uk
IRANI CHELO KABAB RECIPE IN URDU | CHEF GULZAR | ایرانی چلو کباب
From kfoods.com
CHELO KEBAB RECIPE | I CAN COOK THAT
From icancookthat.org
CHELO KABAB—DETAILED RECIPE WITH VIDEO: BONG EATS
From bongeats.com
IRANIAN RECIPES: HISTORY OF MOST FAMOUS AND MOST POPULAR IRANIAN …
From iranchamber.com
THE 8 JEWISH PERSIAN DISHES YOU NEED TO TRY | THE NOSHER
From myjewishlearning.com
PERSIAN CHELO KABAB AND RICE - IRANI PULAO RECIPE - YOUTUBE
From youtube.com
CHELO KABOB PERSIAN RICE WITH CHICKEN KABOB FOOD
From wikifoodhub.com
CHELO KABOB RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
ASTRAY RECIPES: IRANIAN CHELO KEBOB
From astray.com
RECIPE: IRANIAN CHELO KEBAB - LOS ANGELES TIMES
From latimes.com
{KABAB CHENJEH} GRILLED SAFFRON BEEF KEBAB RECIPE
From saltandwind.com
STOVETOP BEEF KABOB AND PERSIAN RICE (CHELOW KABOB DEEGI)
From honestandtasty.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
PERSIAN CHELO KEBAB RECIPE | GULZAR HUSSAIN | MASALA TV
From masala.tv
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #main-dish #beef #asian #middle-eastern #oven #broil #dietary #low-sodium #comfort-food #low-carb #ground-beef #low-in-something #meat #taste-mood #equipment
You'll also love