Chelow kabab
Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an Iranian dish consisting of steamed rice (čelow) and one of the many varieties of Iranian kebab.[1] It is considered the "national dish" of Iran,[2][3] and was probably created by the time of the Qajar dynasty.[1]
![]() Chelow kebab Bakhtyari | |
Course | Main |
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Place of origin | ![]() |
Serving temperature | Hot |
Main ingredients | Rice and kebab |
Chelow kabab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes.[1] The traditional beverage accompanied with chelow kebab is doogh,[1] an Iranian yogurt-based drink, sometimes made of carbonated water.
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In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash).[4] A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.
See also
References
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Wikimedia Commons has media related to Kebab of Iran. |
- "ČELOW-KABĀB". Encyclopædia Iranica. V. p. 125. Retrieved July 21, 2017.
- Shaida, Margaret (1992). Chellow-Kabab – The National Dish of Iran. Oxford Symposium on Food and Cookery 1991: Public Eating. London: Prospect Books. p. 272. ISBN 9780907325475. Retrieved 21 April 2018.
- "Restaurant review: Apadana, Huddersfield". Huddersfield Daily Examiner. June 21, 2013. Archived from the original on December 30, 2017.
- Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris. p. 54. ISBN 9781845114374.