Authentic Persian Chelo Kabab Recipe (Saffron Rice & Tahdig)
Authentic Persian chelo kabab: juicy saffron koobideh, fluffy basmati rice & crispy tah-dig. Easy step-by-step recipe ready in 90 minutes!
Ingredients
- 1 lb ground beef 80/20
- 1 medium yellow onion grated and squeezed
- 3 cloves garlic minced
- 1 tsp turmeric
- 1 tsp sumac
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 large egg yolk optional
- 2 cups basmati rice
- ¼ tsp saffron threads
- 5 tbsp butter or ghee
- 2 tbsp plain yogurt
- 2 tbsp neutral oil
- 2 large tomatoes
- Fresh herbs, flatbread, sliced onion, lemon wedges for serving
Instructions
Prepare the Meat Mixture
- Grate and squeeze the onion, combine with beef, garlic, turmeric, sumac, salt, pepper, and oil. Knead 8-10 minutes until sticky. Chill 30 minutes.
Shape and Skewer the Kabab
- Divide meat into 6 portions and mold onto flat metal skewers, pressing ridges along the length. Chill 15-20 minutes.
Rinse and Soak the Rice
- Rinse basmati rice until water runs clear, then soak in salted water for at least 30 minutes. Bloom ground saffron in hot water.
Parboil the Rice
- Boil rice in salted water for 6-7 minutes until soft outside, firm inside. Drain and rinse.
Build the Tahdig and Steam the Rice
- Layer saffron-yogurt mixture, then rice, in the pot. Poke steam holes, drizzle with butter and saffron water, and steam covered for 35-40 minutes.
Grill the Kabab
- Grill skewers 3-4 minutes per side until charred and cooked through. Grill tomatoes alongside.
Assemble and Serve
- Plate the tahdig crust-side up, top with rice, slide off the kababs, and garnish with herbs, onion, and sumac.