Chelow Kebab Koobideh: Iranian National Dish

  • Total time (with rice soaking and meat resting) - 4 hours (active time 1 hour)
  • Meat preparation - 20 minutes + 1 hour resting
  • Rice preparation (Chelow) - 1 hour (including parboiling and steaming)
  • Servings: 4
  • Country: Iran
Served Chelow Kebab Koobideh with a mound of saffron rice, grilled meat skewers, a grilled tomato, and sprinkled with sumac.

The secret to Koobideh is the long and thorough kneading of the meat with onion and spices. This creates a sticky paste that adheres to the flat skewers without falling apart. The key to Chelow is the double-cooking method, ensuring fluffy, separate grains and a crispy Tadig (rice crust) at the bottom of the pot.

Ingredients

Kebab Koobideh (Meat)

  • 500 g ground beef (ideally 20% fat)
  • 200 g ground lamb (optional, for flavour)
  • 1 piece large yellow onion, grated and squeezed of juice
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp turmeric (optional)

Chelow (Saffron Rice)

  • 2 cups Basmati rice, long grain
  • for cooking water
  • 2 tbsp (for cooking water) salt
  • 3 tbsp butter, melted
  • 0.25 cups water with crushed saffron (see Step 4)

Saffron Water and Serving

  • 0.5 tsp saffron threads, crushed
  • 4 tbsp hot water or milk
  • 2 tbsp butter, extra, melted
  • 4 pieces tomatoes, whole or halved, for grilling
  • to taste sumac (for sprinkling)

Instructions

Step 1: Preparing the Kebab Koobideh

Finely grate the onion and place it in a sieve. Squeeze it hard to remove as much juice as possible. We will not need the onion juice.

In a large bowl, mix the ground meat, the squeezed onion pulp, salt, black pepper, and turmeric.

Knead and press the mixture thoroughly with your hands for 10-15 minutes. The mixture must become very sticky and fibrous (like a paste). This is crucial so that the Koobideh doesn't fall apart on the grill.

Cover and let rest in the refrigerator for at least 1 hour (ideally overnight).

Step 2: Preparing the Chelow (Rice) – Parboiling

Rinse the Basmati rice several times in cold water until the water runs clear. Soak the rice in salted water (1 tbsp of salt per 2 cups of rice) for at least 30 minutes.

Bring water to a rolling boil in a large pot, add 2 tbsp of salt. Add the soaked and drained rice to the boiling water.

Boil for 5-7 minutes (known as al dente). The rice should be slightly soft but still slightly firm in the center. Drain the rice through a sieve and rinse with warm water.

Step 3: Finishing the Rice (Steaming and Tadig)

To prepare the saffron water, crush the saffron threads in a mortar, add 4 tbsp of hot water (or milk) and let stand for 10 minutes.

Add 3 tbsp of melted butter and 1 tbsp of saffron water to the bottom of the pot. Mix in a handful of rice to create a colored layer (Tadig).

Place the rest of the rice on top in the pot. Create several holes in the rice (for better steam circulation) and cover with a lid wrapped in a towel (the towel traps the steam).

Cook the rice over medium-low heat for 10 minutes, then reduce to minimum and steam for another 30-40 minutes, until it is fluffy and a crispy crust (Tadig) forms at the bottom.

Step 4: Shaping and Grilling the Kebab

Remove the meat mixture from the refrigerator. Divide it into 8 equal parts.

If using flat metal skewers (traditional for Koobideh), take one portion of meat and thread it onto the skewer. Use wet hands to shape the meat around the skewer until a long, even roll about 1.5 cm thick is formed. Ensure the meat is firmly attached to the skewer at both ends.

Thread the tomatoes onto separate skewers.

Preheat the grill (or oven to 230 °C (445 °F) on the grill function) to high heat. Grill the Koobideh, turning them every 30 seconds to prevent one side from overheating and the meat from falling off. Grill for 7-10 minutes until the Koobideh is cooked and has a nice color. Grill the tomatoes until soft.

Immediately after grilling, brush the Koobideh and tomatoes with melted butter.

Step 5: Serving

Place most of the white Chelow rice on a plate. Reserve some of the rice and mix it with the prepared saffron water (this rice is placed on top for color).

Gently slide the grilled Koobideh off the skewers directly onto the rice. Add the grilled tomatoes and sprinkle with Sumac (a tart, dark red spice), which is essential for this dish.

Serve with fresh herbs (Sabzi), onion, and Doogh (a yogurt drink).