Chullu Kabab Recipe with Butter Rice

Chullu Kabab Recipe

 

Chullu Kabab recipe is the national dish of Iran. The meal is simple, consisting of steamed, saffron Persian rice and kabab, of which there are several distinct Persian varieties. This dish is served throughout Iran today, but was traditionally associated with the northern part of the country. Chullu-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. This dish is ideal for Ramadan, Eid-ul-Fiter, Eid-ul-Adha, or casual dinner with friends and family.

Shared by : Marium Hamid

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Chullu Kabab Recipe

(SERVES 4)

Ingredients:-

1. Ground beef – 1 lb
2. Onion, grated and drained – 1
3. Turmeric powder – 1 tbsp
4. Sumac – 1 tbsp
5. Saffron – few threads
6. Salt – to taste
7. Pepper – 1 1/2 tsp
8. Tomatoes – 4
9. Onions – 2

Preparation of Kababs:-

• Dilute saffron in ½ cup of boiling water, cover and infuse for 10 minutes.
• Mix the ground meat with the grated onion, then add the spices, salt and pepper. Stir for 2 minutes after each ingredient is added.
• Finish with 3 tablespoons of infused saffron water and mix well again.
• Place in a covered container in the fridge for at least 12 hours.
• Make 8 koobideh kebabs by pressing the meat well to barbecue skewers.
• Pinch the meat with your fingers regularly throughout the skewer every inch to give its characteristic shape.
• Grill the skewers on a BBQ by placing them over the coals. Turn them regularly to ensure a perfectly even grilling for approximately 15 minutes.
• Place the tomatoes and onions on the BBQ and turn regularly. They are served as an accompaniment to the skewers.

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Butter Rice for Ingredients:

1. Basmati rice – 2 cups
2. Sunflower oil
3. Saffron threads – a few
4. Salt – to taste

Preparation of Butter Rice:-

• Soak the rice in plenty of cold water for 2 hours.
• Rinse thoroughly and drain.
• Cook the rice for 7 minutes in large amount of salted boiling water.
• Drain the rice, but do not wash the pot.
• Keep over high heat and add 2 tablespoons oil and 2 tablespoons water, stir and scrape the bottom of the pan with a wooden spatula.
• Pour the precooked and drained rice to form a pyramid.
• Poke 3 to 4 holes in the rice with the handle of your wooden spatula.
• Pour 2 tablespoons of oil in an evenly distributed.
• Put a dish towel over pot, then cover with pot lid and bring dish towel ends over pot lid.
• This technique ensures a better seal, and is key to success of this type of rice steaming.
• Never open the lid throughout cooking.
• Cook over high heat about 5 to 10 minutes, until a little steam escapes from the sides of the lid.
• Then lower heat and cook for 40 minutes.
• Place the rice in a serving dish and remove the crispy rice crust that formed at the bottom of the pot.
• Dissolve the saffron in 2 tablespoons of boiling water, take a part of the cooked rice and pour the saffron on top.
• Serve the kebabs accompanied with the grilled tomatoes and onions and the rice topped with a few tablespoons of saffron rice.