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thumb|right|200px|Chelo kabab koobideh Chelow kabab is a national dish
National dish

A national dish is a recipe, food or a drink that represents a particular country, nation or region. It is usually something that is naturally made or popular in that country....
 of Iran
Iran

Iran , officially the Islamic Republic of Iran and formerly known internationally as Persian Empire until 1935, is a country in Central Eurasia, located on the northeastern shore of the Persian Gulf and the southern shore of the Caspian Sea....
. The meal is simple, consisting of steamed, saffroned
Saffron

Saffron is a spice derived from the dried gynoecium of the flower of the saffron crocus , a species of crocus in the family Iridaceae. The flower has three Carpels, which are the anatomical terms of location ends of the plant's carpels....
 basmati
Basmati

Basmati is a variety of long grain rice, notable for its fragrance and delicate flavor. Its name means "the fragrant one" in Sanskrit, but it can also mean the "soft rice." Pakistan and India are the largest cultivators and exporters of this rice - primarily grown through paddy field farming in the Punjab region....
 or Persian rice
Rice

Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East Asia, South Asia and Southeast Asia, making it the second-most consumed cereal grain, after maize....
 (chelow) and kabab
Kebab

Kebab refers to a variety of meat dishes in Middle Eastern cuisine, Mediterranean cuisine, Cuisine of Africa, Central Asian cuisine, and South Asian cuisine cuisines, consisting of Grilling or broiled meats on a skewer or stick....
, of which there are several distinct Persian
Culture of Iran

To best understand Iran and its people, one must first attempt to acquire an understanding of its ancient culture. It is in the study of this area where the Iranian identity optimally expresses itself....
 varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country.

It 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.






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thumb|right|200px|Chelo kabab koobideh Chelow kabab is a national dish
National dish

A national dish is a recipe, food or a drink that represents a particular country, nation or region. It is usually something that is naturally made or popular in that country....
 of Iran
Iran

Iran , officially the Islamic Republic of Iran and formerly known internationally as Persian Empire until 1935, is a country in Central Eurasia, located on the northeastern shore of the Persian Gulf and the southern shore of the Caspian Sea....
. The meal is simple, consisting of steamed, saffroned
Saffron

Saffron is a spice derived from the dried gynoecium of the flower of the saffron crocus , a species of crocus in the family Iridaceae. The flower has three Carpels, which are the anatomical terms of location ends of the plant's carpels....
 basmati
Basmati

Basmati is a variety of long grain rice, notable for its fragrance and delicate flavor. Its name means "the fragrant one" in Sanskrit, but it can also mean the "soft rice." Pakistan and India are the largest cultivators and exporters of this rice - primarily grown through paddy field farming in the Punjab region....
 or Persian rice
Rice

Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East Asia, South Asia and Southeast Asia, making it the second-most consumed cereal grain, after maize....
 (chelow) and kabab
Kebab

Kebab refers to a variety of meat dishes in Middle Eastern cuisine, Mediterranean cuisine, Cuisine of Africa, Central Asian cuisine, and South Asian cuisine cuisines, consisting of Grilling or broiled meats on a skewer or stick....
, of which there are several distinct Persian
Culture of Iran

To best understand Iran and its people, one must first attempt to acquire an understanding of its ancient culture. It is in the study of this area where the Iranian identity optimally expresses itself....
 varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country.

It 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. It is an old northern tradition (probably originating in Tehran
Tehran

Tehran is the capital and largest city of Iran, and the administrative center of Tehran Province. Tehran is a sprawling city at the foot of the Alborz mountain range with an immense network of highways unparalleled in Western Asia....
) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. Somagh (powdered sumac
Sumac

Sumac is any one of approximately 250 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. The dried berries of some species are ground to produce a tangy purple spice....
) is also made available, and if desired, only a dash should be sprinkled upon the rice.

In the old bazaar
Bazaar

File:Railway Road by Ajaz Anwar.jpgA bazaar , , is a permanent merchandising area, marketplace, or street of shops where goods and services are exchanged or sold....
 tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kababs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. 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. With the two most common kababs, barg
Kabab Barg

Kabab-e Barg is a Persian style barbecued lamb, chicken or beef kebab. The main ingredients of Kabab Barg are fillets of beef tenderloin, lamb shank or chicken breast onion and olive oil....
 and koobideh
Kabab Koobideh

Kabab koobideh or kubide is an Iranian minced meat kebab/kabab which is made from ground meat, often mixed with parsley and onions....
, two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions.

The traditional beverage of choice to accompany chelow kabab is doogh, a Persian sour yogurt drink, flavored with salt and mint, and sometimes made with carbonated mineral water.

Varieties

  • Kabab Barg
    Kabab Barg

    Kabab-e Barg is a Persian style barbecued lamb, chicken or beef kebab. The main ingredients of Kabab Barg are fillets of beef tenderloin, lamb shank or chicken breast onion and olive oil....
     (Lamb Fillet Kebab)
  • Kabab Koobideh
    Kabab Koobideh

    Kabab koobideh or kubide is an Iranian minced meat kebab/kabab which is made from ground meat, often mixed with parsley and onions....
     or Kubideh (Minced Meat Kebab)
  • Sheesh Kabab- Shishlik or Shish Kebab
  • Joojeh Kabab (Grilled Chicken Kebab)
  • Tas Kabab (Grilled Meat & Stew)
  • Kabab Chenjeh (Lamb Chop Kebab)
  • Mahi Kabab (Grilled Lemon Zest Fish)


See also

  • Nan-e kabab
    Nan-e kabab

    Nan-e kabab is a national dish of Iran. The meal is simple, consisting of kebab, of which there are several distinct Culture of Iran varieties, and a type of Persian flat bread ....
  • Cuisine of Iran
  • Kabab Koobideh
    Kabab Koobideh

    Kabab koobideh or kubide is an Iranian minced meat kebab/kabab which is made from ground meat, often mixed with parsley and onions....
  • Kabab Barg
    Kabab Barg

    Kabab-e Barg is a Persian style barbecued lamb, chicken or beef kebab. The main ingredients of Kabab Barg are fillets of beef tenderloin, lamb shank or chicken breast onion and olive oil....
  • Polow


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