Chelo-Kabab
In their writings about Iran, the European explorers who visited Iran during Safavi era (1500-1736). Though mentioned a lot about different kinds of Chelos (cooked and drained rice) and polos (cooked rice), stews, pickles, and jams. They wrote nothing about Chelo-Kabab in the sense that we talk about it today. Most probably the recipe of Chelo-Kabab has been given to the Iranian people either by the Caucasian people or by the Iranians visiting the region. As written by Mirza Mohammad Reza Mo’tamed-ul-Ketab Shams Larijani, an author of Qajar era. He has been demanded by Naser-e-Din Shah himself from the Caucasians and soon learned by Iranians all over the country. Chelo-Kabab is the national dish of Iran.
How does Chelo-Kabab look like?
The meal is simple, consisting of steamed meat , saffroned Persian rice and kabab, of which there are several distinct Persian varieties. This dish is served throughout Iran today but was traditionally associated with the northern part of the country. Chelo-Kabab 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.
Somagh (powdered sumac) is also made available and can be sprinkled on the rice. In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first. And 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 flatbread (typically nān-e lavāsh) 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.
What type
With the two most common kababs, Barg and Koobideh, two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions. A combination of one ‘Barg’ and one Koobideh is typically called a Soltani, meaning “for the sultan”. The traditional beverage of choice to accompany Chelo-Kabab is Doogh. A Persian sour yogurt drink, flavored with salt and mint, and sometimes made with carbonated water.
