Chelo Kabab
Tschelo Kabab or Tschelo Kebab ( Persian چلوکباب Tschalau Kabab [tʃelowkæˈbɒːb], also Tschelau Kebab ) is the national dish of Iran . It is a typical dish of Persian cuisine made from steamed rice and lamb or minced lamb and beefgrilled on a spit. Most of the time you drink Dugh with it.
For the Tschelo steamed rice called the rice is soaked in water for several hours before cooking, then placed in water to a boil. At the right time, the rice is removed from the stove and drained in a sieve. The rice must not cook too long in the water so that it is soft but still has a bit of bite. Cooking the perfect rice is the supreme discipline in Persian cuisine. Then the bottom of the pan is covered with butter or oil and bread or potato slices, the rice is placed on top, and slowly cooked over low heat until a strong steam forms inside. This creates a rice crust on the bottom of the pot, the so-called tahdig , which is considered a special delicacy. Traditionally, the lid of the pot is wrapped in a cloth so that the pot becomes thicker. Nowadays, Persian rice cookers have a special cooking function that simplifies this preparation process.
For the Kabab skewers said lamb cubes are in oil and lemon juice with garlic marinated and spices, and then placed on flat metal skewers. The meat is fillet and is called "Kabab-e Barg". For minced meat cabab, minced lamb and beef are processed into a mass with onions and spices. This is called "Kabab-e Kubide"
Tschelo Kabab is served in portions according to Persian custom, by shaping the rice on the plate into a hill with a hollow in the middle, into which you put some butter and sometimes a raw egg , plus salt , pepper and the sour sumagh . Then finally comes the grilled meat without the skewer. The addition of pomegranate pulp is also popular .
