In today's world, Chelow kabab remains a topic of great importance and interest to a wide variety of people. From its impact on society to its global implications, Chelow kabab is a topic that continues to generate debates and reflections. Over time, its relevance has increased, triggering research, discussions and significant changes in different areas. In this article, we will thoroughly explore the various dimensions of Chelow kabab, from its origins to its current relevance, with the aim of providing a comprehensive and updated view on this topic that is so relevant today.
You can help expand this article with text translated from the corresponding article in Persian. (January 2022) Click for important translation instructions.
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Course | Main course |
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Place of origin | Iran |
Region or state | Golpayegan and Tehran |
Associated cuisine | Iran |
Created by | Iranians |
Serving temperature | Hot |
Main ingredients | Chelow and kebab |
Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an Iranian dish consisting of steamed rice (čelow) and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty.
Chelow kebab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes. The traditional beverage accompanied with chelow kebab is doogh, an Iranian yogurt-based drink, sometimes made of carbonated water.
In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash). A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.