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If y'all're not Western farsi and you like nutrient, chances are that you lot've at least heard of chelow kabob. And maybe you've even tried information technology (yeah! yeah!).

Information technology is most definitely, and not and so modestly, the national dish of Iran. One taste and you realize why at that place's no room for modesty at that place.

Guys, this is no joke. It'south jam-packed season lovin'.

Because it's not an everyday meal, if you lot happen to take it at a restaurant information technology'south presented on a platter (not but a puny plate) to each person at the table. At its very least, it's a mound of fragrant Persian rice served alongside burn-grilled kabobs of beefiness or lamb or chicken or even fish.

There'south always burn-grilled ripe tomatoes that sort of go smashed into the rice as you're eating. That'south if you do it correctly. For yous folks that don't practice this, well get with information technology considering there's no budging on that.

There really is a correct way to swallow chelow kabob. At least in my caput there is. And then before I get too excited virtually that, permit me take a step back and do ii seconds of translation here:

Chelow = Amazing Farsi rice topped with saffron. Cooking basmati rice the Persian way is quite different than making "regular" rice the "regular" way. And information technology'southward but just a gazillion bajillion times amend. So, y'all choose. Recipe is below, my friends!

Kabob = Burn-grilled/barbequed meat—typically, the meat is placed on long metal skewers over a barbeque.

I tin't count the number of times I've had to explicate to my non-Persian friends that'd come up over to play with me when I was a footling girl that those very long, abrupt metal things were not skinny swords, rather skewers around which my mom or dad would wrap footing beef/lamb or use to impale chunks of filet mignon or chicken.

Yep. It's 1 of those things 1st generation Persian-American kids bargain with, among a agglomeration of other things such equally always being the hairiest one in class. Oh yep, hairier than well-nigh boys also. Well how in the world do you think we get such awesomely thick hair and eyebrows?

Yous can't pick and choose! You can't!

So if y'all oasis't clicked out of the tab in complete disgust yet (I don't know why I always have to pb you in that location), I think I'll get back to the correct manner to eat chelow kabob, whether it'southward at someone's house, a restaurant, or your own house!

Accept some chelow (rice), some kabob (meat), and some charred love apple and put information technology on a large plate—Notice the small plate in the pictures; simply nosotros'll go back to that later.

Now accept a pad of good ol' butter, put information technology on top of your rice and fold it into the rice. Honestly, it'southward necessary guys. Don't be scurd.

And so take some raw white onion and (oh my goodness you're getting real scurd now, I simply know it) put it on the side of your plate. Now here'south the kicker. With your nutrient, you're actually going to accept a piece of the onion and have a small-scale bite out of it, or a big bite if you're awesome similar that.

Eating information technology with your chelow kabob actually helps digest such a hearty meal and it gives some dainty crunch and heat too! I won't always be without raw onion when I'thou having some chelow kabob.

And don't forget a pinch or ii of sumac right on meridian of your rice and kabob. Sumac is deliciously tangy and is made from deep ruby colored berries that are dried and pulverized into a fine pulverisation.

They're historically a very therapeutic fruit and simply by looking at sumac, you can come across it's chock-full of antioxidants.

Oh! And I like to add salt to my tomato also. MmmmK?

Well, I succeeded in making that audio horribly complicated! It'due south and then non complicated though. And I was really trying to simplify it as much as possible too!

It'southward just that chelow kabob is not meant to exist minimal. Not complicated, merely also, so non minimal.

Actually it's thenfreaking maximal! That'due south why we like to consume it on special occasions or when we're really craving information technology. Information technology'due south a whole affair, you encounter.

And if you desire to go all out, don't forget the shallot yogurt dip (the recipe for that will probably be up afterwards this week). Information technology's a nice and refreshing side dish to really remainder out this repast.

The thing is though, sometimes y'all don't have the energy to do this whole affair and make a prove out of it. Sometimes you come dwelling subsequently work and you lot feel like taking shortcuts in the kitchen without compromising flavor or wellness.

And if yous're like me and certain people (*ahem* freaking building direction) won't allow you lot to take a real grill exterior because they're scared you'll burn their building down, then out of desperation y'all buy an electric grill only to shortly throw abroad your electric grill considering IT'S NOT A GRILL, then maybe you lot figure out how to make chelow kabob on the stove.

Then in that case then, we telephone call this kind of chelow kabob, chelow kabob deegi. Deeg means stove-pan in Farsi. And so essentially, this is chelow kabob prepared inside and on the stove! And there'southward no fussing with fancy skewers either.

It'southward so elementary to prepare. And since this is a stovetop version of the traditional way to ready this dish, I thought to play on that a bit by using a cutesy—and so not in traditional chelow kabob fashion—itty bitty plate.

Itty bitty is all relative in this instance.

I grew up eating this simplified, all the same still only as tasty, version of chelow kabob on random weeknights when nosotros had some ground beefiness in the fridge, some onion, tomato, and rice.

See? It'due south made of ingredients you lot probably already have at home (for my Christmas gift, perchance tell me that you always accept basmati rice on hand) and information technology's actually really like shooting fish in a barrel to brand. But I practice repeat, it'south HUGE on flavor.

Get for it! And if you do, please tell me how it went and how much you lurved it.

Noushejaan (nourishment for your soul)!

Print

Stovetop Beef Kabob and Basmati Rice (Chelow Kabob Deegi)

Class Main

Cuisine Persian

Prep Time x minutes

Melt Time 45 minutes

Total Fourth dimension 55 minutes

Servings 6

Calories 871 kcal

FOR THE RICE:

• ii tbsp ghee + enough ghee to besides coat the bottom of your big pot
• 4 cups dry basmati rice
• ½ tsp ground saffron mixed into ¼ loving cup hot water

FOR THE KABOB:

• 1.five lb basis beef
• 2 white onions 1 is pureed or finely grated, and i is cut into thick wedges
• one ½ tsp body of water salt
• 1 tsp black pepper
• ½ tsp turmeric powder optional
• 3 tbsp ghee
• four ripe roma tomatoes sliced in one-half lengthwise (whatsoever tomato variety you like is perfectly fine to use)
• 2 pinches of sumac to top each plate of food
• butter (optional only highly, highly recommend) to fold into the rice on your individual plate

FOR THE RICE:

• Eddy water in a large pot and add plenty of common salt (but equally you would if yous were cooking pasta) and 4 cups rinsed rice. Put stove on med-high heat. Don't let information technology over-boil. When the rice is simply hard in the middle and soft on the exterior (al dente rice!), turn off the burner and bleed the rice into a colander.

• Add ghee to the large pot to comprehend the lesser of it and put on med heat. Add the rice to the pot, poke some holes with the dorsum of a spatula almost to the bottom of the pot to release steam, and cover.

• When steam rises to the lid of the pot (this is easy to tell with a articulate lid, otherwise wait about 5 minutes) remove the lid and add dollops (approximately 2 tbsp) of ghee along with the saffron-water mixture to the superlative of the rice. Replace the chapeau with a large folded napkin or kitchen towel placed directly and tightly underneath it to catch the steam.

• After virtually 5 minutes, put on med-low heat for ~30 min or until the pot sizzles when you splash a couple drops of water on the side of it—whichever happens last. Y'all can either carefully flip the rice over onto a serving platter so that you tin can see the beautifully crisp tahdig (crispy rice at the bottom of the pot) or only serve yourself directly out of the pot, but make certain to dig for some tahdig at the bottom! Information technology'south a treat!

FOR THE KABOB:

• Combine beef, pureed onion, salt, pepper, and turmeric (optional).

• In a large nonstick pan over med-high heat, add a couple tbsp ghee and swirl it around the pan.

• Add together the beefiness mixture and spread it out to form a flat ½ inch thick layer. Using your spatula, you tin form the beef into long patties like I did in the pictures. Cook for about 2-3 minutes per side or until browned and cooked through. **ALTERNATIVELY, you lot can melt the flattened out beef mixture on med-low rut with the lid on and afterward near three minutes (when information technology'due south cooked completely through), remove the hat and employ your spatula to cut the beef into long patties and flip over to sear the other side without the lid. Y'all can increase the heat a scrap to become a ameliorate sear. This method keeps the oil from splattering much.**

• Once the beef is almost done, add together a flake more ghee if needed, turn up to med-loftier heat, and place tomatoes (cut side downwardly) onto the pan to sear for a couple minutes per side.

• Remove kabobs and tomatoes from heat and serve with the basmati rice.

• Persians e'er take sumac with this dish. You merely throw in a pinch correct on top of the food. For extra love, add a pad of butter to the rice on your plate and fold it in. Also, if you like this idea, put a wedge of onion on your plate and bite a piece of it with your food. It helps with digestion and it gives a squeamish crunch and a flake of heat. Information technology's Farsi food so you might as well do information technology the Persian way, right? Shallot yogurt is as well normally an accompaniment for this dish and that is photographed alongside the dish in a higher place. Stay tuned for that super simple recipe next! Noushe-jaan (nourishment for your soul)!

Calories: 871 kcal | Carbohydrates: 104 yard | Poly peptide: 29 grand | Fat: 36 g | Saturated Fatty: 17 g | Cholesterol: 113 mg | Sodium: 667 mg | Potassium: 600 mg | Fiber: iii g | Sugar: 3 thousand | Vitamin A: 344 IU | Vitamin C: viii mg | Calcium: 68 mg | Iron: 3 mg

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