IRANIAN COOKING RECIPES
Chello Kebab ( for 6 persons )
- Ingredients required:
- Sirloin or Striploin 1 Kgs
- Onions 2/3 medium size
- Olive oil 5/6 Tablespoon
- Salt and Pepper as required
- Tomatoes 12 medium size
- Butter 100 gms
Cut the Sirloin or Striploin in chunks of 7x7cms and of thickness 1.5cms and marinate in onion juice, olive oil, salt and pepper for 12/15 hrs.
Put the chunks on the skewer and grill over charcoal, brushing occasionally with butter over the chunks until well done.
Cut tomatoes in halves and grill along with the Kebabs on a separate skewer, serve with rice.
Minced meat Kebabs
Minced Veal meat with fat 500 Grams ( pass through Mincer twice )
Grated Onions 2/3 medium size
Salt & Pepper as required
Butter 100gms
Mix the minced meat with the grated onions, salt and pepper and mix well till the mixture sticks together, divide the mixture into 6 equal parts and put on a skewer and grill over charcoal brushing occasionally with butter until well done.
The two different kinds of Kebabs served together under the name of Chello Kebab. To be served with rice and grilled tomatoes.
It is recommended to serve Chello Kebabs with diluted yogurt, fresh green edible vegetables, egg yolk and sumac.
The egg yolk is mixed with hot rice.
CHICKEN KEBAB ( for 6 persons )
- De-boned Chicken 1.250Kgs
- Grated Onions 2/3 medium size
- Fresh Lemon juice 100gms
- Salt and Pepper as required
- Saffaron 1.5gms (powdered)
- Tomatoes 12 medium size
- Butter 100gms
Cut the Chicken meat into 5cms chunks and marinate in the grated onions, lemon juice, salt, pepper, saffaron for 24 hrs.
Place the chunks on a skewer and grill over charcoal, occasionally brushing butter on the chunks until well done.
Serve with Rice, grilled tomatoes, sliced onions and cucumber pickles.
Normally, the rice served with Chicken kebabs is with Saffaron.
IRANIAN RICE ( for 6 persons )
Wash the rice throughly in lukewarm water and soak in cold water with Rock salt for 24hours.
Pour out the water in which the rice has been soaked, boil fresh water in a cooking pot and add the rice to the boiling water and let it boil for about 10 minutes until the center of the rice grain is partially soft, stirring the rice with a wooden spoon 2/3 times to prevent from sticking together. Rinse the rice and wash again with warm water and leave to drain.
Melt 100 grams Butter in the cooking pot, add two tablespoon warm water
to the melted butter. Take a spoonful of rice at a time and distribute it evenly in the pot, allow it to mould in a cone shape.
Wrap towelling around the inside of the lid and replace the lid on the pot and cook for 45/60minutes on slow fire.
If the rice is cooked at the right temperature, the rice will form a crust at the bottom of the pot which will become crisp and turn a golden brown, while the rest of the rice remains white.
Before serving, take 2 grams powdered Saffaron and add 4/5 tablespoon warm water to it, mix it well, put a handful of cooked rice in the saffaron water, the rice will turn a golden yellow. You can use this rice to decorate your Rice dish.
