Chelow Kabab recipe#National Dish of Iran


Chelow kabab is an Iranian dish consisting of cooked rice and one of the many varieties of Iranian kebab. It is considered the "national dish" of Iran.


Chelo-Kabab is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice.


Preparation time - 30 minute

Cooking time - 30 minute

Serve - 4

Chelow Kabab

Ingredients for Jujeh:-

500 gms Boneless chicken

1 tsp Saffron water

1.½ tsp Onion juice

¼ cup Yogurt

½ tsp Lemon zest

1 tsp Lemon juice

2 tsp Olive oil

½ tsp Black pepper powder

½ tsp Turmeric

Salt to taste


1. Grind saffron and sugar together and mix it with lukewarm rose water to make "saffron water".


2. Great the onion and use the onion juice and save for later remaing the squeezed onion.


3. Marined the chicken with all the ingredients and refrigerate for at least 7-8 hours.


For making Koobideh

500 gms Minced mutton

¼ tsp Saffron water

½ cup Squeezed onion

¼ tsp Baking soda

½ tsp Garlic paste

1 tsp Black pepper powder

1 tsp Coriander & amchur powder

Salt to taste


Mix all the ingredients in a bowl. If necessary, you can use water. Refrigerate for at least 7-8 hours.


For making Chelow-

2 cups Basmati rice

1 tsp Saffron water

3 tsp Butter


Wash the rice well and soak it for a few hours


For making Tah Dig-

2 tsp Yogurt

1 Egg yolk

1 tsp Saffron water

3 tsp Melted butter


Mix all the ingredients together in a bowl.


Procedure :-

1. Take out the marinated chicken from the fridge. Put a piece of chicken, a piece of capsicum, a slice of onion in the skewers. Make all the kebabs in this way.