Britannia recipe Chelo Kebab

Chelo Kebab - Iran

5TH JUNE 2014

Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 4

Despite the name, the real star of Chelo Kebab is the rich and fragrant rice, or chelo. The national dish of Iran, the indulgent saffron and butter makes it a meal accompaniment that families love.
Put the dish in the middle of the table so everybody can help themselves, and serve with kebabs and vegetables however you like them.


For the rice:
- 500g basmati rice
- 4 tbsp natural yoghurt
- 1tsp saffron, mixed with 1-2tbsp water
- 2 tbsp butter

For the kebab:
- 450g ground beef, lamb or a mixture
- 1 large onion
- ½ tsp cumin
- ½ tsp black pepper

The Method:

  • Soak the rice for around 30 minutes.
  • Meanwhile, finely chop the onion, and mix with the meat and spices.
  • Shape into four sausage-shaped balls, and put on kebab skewers. Brush with some oil. Set aside until the last ten minutes.
  • Boil the rice in salted water for 10 minutes, until the rice is almost cooked.
  • Drain the rice thoroughly, and put it back in the pot. Stir in the yoghurt, 1 tbsp butter and 1 tbsp oil. Pour over the saffron water and cover. Bake in the oven at 180C/350F/Gas 4 for 10-15 minutes.
  • Now, use the Britannia griddle to cook grill the kebabs on high for 5 minutes each side, until sizzling and piping hot.
  • Dish out the rice on a big platter, fluffing it up slightly, and top with another 1tbsp of butter left to melt all over the rice. Serve with the kebabs and optional grilled vegetables.