Chelow kabab

Chelow kabab (Persian: چلوکباب) is an Iranian dish made from steamed rice, known as chelow, paired with one of several types of Iranian kebab. It is regarded as Iran’s national dish and likely originated under the Qajar dynasty. The meal is served with butter, sumac powder, basil, onions, and grilled tomatoes. The traditional drink alongside it is doogh, a yogurt-based Iranian beverage that may be carbonated.

In older bazaar custom, the rice and accompaniments are brought out first, followed immediately by the kebabs, which arrive on skewers along with a piece of flat bread, usually lavash. A skewer is placed directly on the rice; the diner holds the kebab down with the bread and quickly pulls the skewer out.

Several varieties exist. Barg is a barbecued, marinated kebab traditionally made from lamb or beef tenderloin. Koobideh is a minced meat kebab from ground lamb, beef, or chicken, often mixed with parsley and chopped onions. Jujeh consists of grilled chicken chunks, sometimes with bone, sometimes boneless. Soltani, meaning “in the style of a sultan,” is a combo plate of barg and koobideh with rice. Shah abbasi, meaning “in the style of a shah,” combines barg, koobideh, and jujeh with rice.

Serving chelow kabab involves specific traditions. Socially, it is a centerpiece for communal meals, often served at celebrations, family gatherings, or for honored guests. To balance the meat’s protein and fat, the dish is accompanied by sabzi khordan—a platter of fresh herbs like mint, basil, and tarragon, along with radishes—and doogh, a chilled yogurt drink that may be carbonated and seasoned with dried mint. Condiments include sumac sprinkled over the rice for tartness, plus a knob of butter and grilled tomatoes.