Kebab, when this name comes to our mind, our mouth gets filled up with water. In this article, I am sharing the recipe of a world-famous Iranian cuisine, Chelo Kebab which originated in Iran and spread across the Globe.

How many of you know about Kebabs? I am sure, everyone, but, how many of you heard about Chelo Kebab? My article will brief about this famous cuisine and I will reveal its secret recipe. 

History of  "The Chelo Kebab":
Chelo-Kabab or Chelow Kebab is the national dish of the Islamic Republic of Iran. The food is simple, consisting of steamed Persian rice, saffron and kebab (Chicken or Meat). Chelo-Kabab is served with basic accompaniments of Iranian food, along with a grill tomato and butter on rice. An optional item, fried egg or bull's eye is sometimes placed on top of the rice to decorate it, however, it's not mandatory.  From Iran, this recipe spread across the World.

An interesting fact is that Other than the Middle East, We can get "The Chelo Kebab" in India, Do you know where?

The Name of the restaurant is Peter Cat in Kolkata. We do not have any evidence on how this cuisine came to Kolkata, India, but, if you are lucky to visit this restaurant, you need to wait for hours to get hold for a table, to taste this mouth-watering dish, Chelo Kebab.

Chelo Kebab Recipe, The Iranian Way

Chelo starts as an obvious rice Pulao or Yellow Rice, but is extremely buttery and is created in such a way that a firm golden crust is formed on the lower part of the pot. 

Ingredients to prepare the Chelo (Rice):

• 1 and 3/4 cup sweet long grain rice.
• Water.
• Salt.
• 1/3 cup melted butter without taste.

Method to Prepare Chelo:

• Rinse the rice in lukewarm water. Soak the rice in cold water with 1/2-tablespoon of salt for 1 hour.
• Put water in a saucepan double the rice quantity, add a tablespoon of salt and bring to a boil. Drain the soaked rice and increase the boiling water. Keep boiling until the rice is just half done, but, don't over boil the rice.
  
  Drain the rice in a colander and rinse with lukewarm water.
• Put 1/3 of melted butter and a pair of tablespoons of water in the bottom of the pot. Sprinkle the grains of rice in the pot, and spread evenly. Allow rice to form a cone shape. Pour the remaining melted butter over the rice. With a wooden spoon, drill two to three holes from the top of rice mound at the bottom of the pot.
• Put a towel or paper napkin on the pot, then cover the lid of the pot. Put the pot over medium heat for 10 to 15-minutes, then reduce the heat to 35-58 min.

Ingredients for Kebab:

• 5 big onions
• 1/8 teaspoon of saffron thread
• 2 pounds of boneless minced lamb, beef or chicken.
• salt, pepper
• 1/4 cup melted butter
• coriander
• 4-onions, quartered, optional
• 1 to 2-teaspoons of ground sumac, optional

Method to Prepare Kebab:

1. Chop all the onions and make a fine puree in the mixer. Push the puree through a fine filter.
2. Grind the saffron powder in a mortar, or on a plate with the back of the spoon, and pour in the onion juice. 
3. Clean the meat and cut off excess fat.
4. Combine the meat with the onion juice.
5. Marinade, the cap with the casing and steep for one hour at the room temperature.
6. When you are able to cook meat, season with salt and pepper and put on skewers.
7. Place the skewers on the oven and grill until cooked through.
8. Brush with thawed butter at regular intervals.
9. When Kebabs are reddish brown in Color, remove from the skewers.
10. Dish out on a Plate and squeeze lemon juice on top of each kebab.

How to Serve Chelo Kebab?

To serve, put the Chelo pot in the cold water sink for 1 minute to loosen the crust at the bottom of the pot. Remove the pot lid. Turn over the large plate of serving and cover the pan with. Hold the pot and the plate firmly together, turn both up and down. The rice should come out on a plate easily. Remove the pot. Divide the crust between the guests and serve the rice with Kebab. Garnish with coriander and raw onions and sprinkle kebab with sumac.

Amazing Chelo Kebab is ready, Enjoy!