Different kinds of kebab are among the most well-known Iranian dishes, when it is accompanied with rice, it is called “Chelow Kebab”, this dish can be observed in the menus of all Iranian restaurants because of its popularity.
Chelow is a regular type of rice which is boiled and rinsed and can be served with different kinds of stew and kebab. The history of what is presently known as Chelow Kebab dates back to 17th century onwards and it cannot be traced in earlier eras, of course baking various kinds of kebab was common in previous eras as well.
Chelow Kebab has different kinds whose variety depends on its taste and form. The most well-known kinds of Chelow Kebab are Chelow Kebab Koobideh, Chelow Kebab Barg, Chelow Kebab Soltani, Chelow Kebab Hosseini and Chelow Kebab Chenjeh.
One of the most important factors in preparing Iranian Kebab is to marinate the meat with onion, lime juice and some seasonings for some hours and even sometimes for some days, this marinated meat is called “stale meat” and delicious and delectable kinds of kebab is the result of cooking kebab with this type of meat.
Kabab Koobideh is the most popular one and it is the cheapest one as well which is invented by the Iranian for the first time. It is served both with bread and chelow. Basil, serrano pepper, grilled tomatoes, sumac, doogh (a cold savory yogurt-based beverage that is mixed with salt), strained yogurt and different kinds of torshi (pickled vegetables) are the garnishes which are constantly used with Kebab Koobideh.