Best Chelo Kabob Persian Rice With Chicken Kabob Recipes
PERSIAN CHELO WITH CHICKEN
An Iranian dish of rice and chicken baked together on top of the stove to give a crisp crust and soft filling. The rice and filling can be served separately without the final baking. The first seven ingredients are for the rice. The remainder are for the chicken with the exception of the pistachios and the candied orange peel which is the garnish. I apologize for the presentation, we are in the process of moving and I did not have a serving platter, so aluminum foil and a cookie sheet had to serve the purpose. This recipe is from Food & Drink Magazine Spring 2015. We thought it was wonderful, gets a little spicier the next day but not over the top.
Provided by Kim738
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- Soak the rice for at least half an hour, drain and rinse until water runs clear.
- Melt 3 tbsp butter in a heavy pot over medium heat. Add onions and saute for 5 minutes or until softened.
- Add allspice, cinnamon and black pepper. Season with salt. Cook for 1 minute or until fragrant.
- Add rice and water and bring to a boil. Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly el dente.
- Remove from heat and spread rice on a baking sheet to cool. Season with more salt if needed.
- For the chicken filling: Heat 1 tbsp of oil in a skillet over medium heat. Add onions and saute for 6 to 8 minutes or until just beginning to brown. Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant.
- Season chicken with salt and pepper. Add chicken to skillet and saute for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to a boil.
- Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink. Add spinach and raisins and cook for 2 more minutes or until spinach wilts. Stir in mint. Taste for seasoning and allow to cool for 10 minutes.
- Melt remaining butter in a 10 inch nonstick skillet (used my wonderful cast iron pan for this) over medium heat until butter is foamy. Remove and reserve 2 tbsp of melted butter. Remove pan from heat and add half of rice, spreading it evenly over base of skillet. Use a spatula to compress the rice slightly. Spoon chicken misture over the rice in an even layer. Finish with remaining rice, again compressing with a spatula. Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape. Drizzle with reserved butter.
- Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom. Watch so it does not get too dark. Remove from heat and let stand for 5 minutes. Use a spatula to loosen sides. Reverse pan onto a large serving plate to the golden bottom is on the top.
- Break up mixture with a spoon. Garnish with pistachios and candied orange.
Nutrition Facts : Calories 913.8, Fat 51.9, SaturatedFat 18.2, Cholesterol 169.2, Sodium 793.1, Carbohydrate 79, Fiber 7.6, Sugar 16.7, Protein 36.1
IRANIAN CHELO KABOB
This was one of my favorite dishes when we were stationed in Iran. My children still request this often. It's simple & very tasty. Ground lamb is hard to get where I live so I use hamburger.
Provided by DoQu Russell
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all well.
- Shape like very fat hotdogs& place.
- in shallow baking pan.
- Broil 2 minutes& turn over- broil 2 more minutes.
- Serve with cooked rice.
- (in Iran this is served with fresh herbs& fresh green onions in a salad called Sabzehordan).
Nutrition Facts : Calories 376.1, Fat 29.1, SaturatedFat 12.3, Cholesterol 188.5, Sodium 103.5, Carbohydrate 4.9, Fiber 0.7, Sugar 1.8, Protein 22.4
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