Chelow Kabab (Rice with Lamb kebab)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 575.5
- Total Fat: 32.9 g
- Cholesterol: 48.3 mg
- Sodium: 65.8 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 1.2 g
- Protein: 16.0 g
View full nutritional breakdown of Chelow Kabab (Rice with Lamb kebab) calories by ingredient
Introduction
A typical Persian dish, serve with whole roasted tomatoes and some warm pitta bread (depending on your calorie allowance) and maybe some salad (lettuce, coriander, white cabbage & onions etc) A typical Persian dish, serve with whole roasted tomatoes and some warm pitta bread (depending on your calorie allowance) and maybe some salad (lettuce, coriander, white cabbage & onions etc)Number of Servings: 6
Ingredients
-
Lamb, mince, 400g
Onions, 1 medium, roughly chopped
1 tsp dried bread crumbs
Turmeric, ground, 0.25 tsp
0.5 cinnamon
1tsp cumin powder
1 tsp coriander seeds, crushed
pinch chilli powder
Baking Powder, 0.25 tsp
Basmati Rice, 400g
Olive Oil, 6 tbsp (remove)
Saffron, 1 tsp,soaked in 1 tsp hot water
Lurpak lighter, 2 tbsp
Directions
The Rice:
Wash rice in few changes of water, then leave to soak in enough water to cover by at least 1" for about 3 hours or more.
Bring a pan with 2 litres of salted water to a rapid boil. Pour off excess water from rice and tip into the fast bubbling water, bring straight back to boil and boil for 3 mins exactly. Strain and rinse with tepid water, toss rice very gently in colander.
Return rinsed out saucepan to the heat, add the oil, along with 3 tbsp water, heat til sizzling.
Sprinkle a layer of rice across the bottom of the pan, then add rest of rice to form a conical shape.
Poke 2 or 3 holes through the rice to the bottom (using the rounded end of the handle of a wooden spoon).
Wrap the saucepan lid in a dampened tea towel and cover pan firmly.
Keep on high heat for a further 2 - 3 mins until the rice is steaming then reduce heat right down to low heat for another 30 mins or more. DO NOT LIFT LID!
Place saucepan on a cold wet surface and leave for a minute or two before lifting the lid. Fluff up with a fork, gently.
Mix some of thr rice with the liquid saffron and set aside.
Serve the rice on a platter, garnished with the saffron rice sprinkled on the top, with the melted lurpak poured over the top of the finished dish.
Remove the crisp rice layer (tah dig) from the base of the pan and serve on a separate side plate.
The Kebabs;
Mince the meat finely, first on its own and then with the onion. Add the remaining ingredients, salt and freshly ground black pepper and tip into a food processor. Using the dough hook, process for a few minutes until the mixture becomes elastic, smooth and sticky. (A slightly warm mixture will mix better.)
(It can be kneaded by hand, but takes about 15 mins of good kneading to reach the right consistency!).
Keeping a bowl of cold water to hand to keep your hands wet, take a medium handful of the mixture and mould all around a flat, 1" skewer, pressing the mixture lightly with fingers, making indentations all the way down the skewer at both ends, the kebabs should be about 6 - 7" long.
Grill each kebab for a few mins on each side, turning twice. When nicely browned and cooked through, they should easily slip off the skewers.
Serve, sprinkled with sumac.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Wash rice in few changes of water, then leave to soak in enough water to cover by at least 1" for about 3 hours or more.
Bring a pan with 2 litres of salted water to a rapid boil. Pour off excess water from rice and tip into the fast bubbling water, bring straight back to boil and boil for 3 mins exactly. Strain and rinse with tepid water, toss rice very gently in colander.
Return rinsed out saucepan to the heat, add the oil, along with 3 tbsp water, heat til sizzling.
Sprinkle a layer of rice across the bottom of the pan, then add rest of rice to form a conical shape.
Poke 2 or 3 holes through the rice to the bottom (using the rounded end of the handle of a wooden spoon).
Wrap the saucepan lid in a dampened tea towel and cover pan firmly.
Keep on high heat for a further 2 - 3 mins until the rice is steaming then reduce heat right down to low heat for another 30 mins or more. DO NOT LIFT LID!
Place saucepan on a cold wet surface and leave for a minute or two before lifting the lid. Fluff up with a fork, gently.
Mix some of thr rice with the liquid saffron and set aside.
Serve the rice on a platter, garnished with the saffron rice sprinkled on the top, with the melted lurpak poured over the top of the finished dish.
Remove the crisp rice layer (tah dig) from the base of the pan and serve on a separate side plate.
The Kebabs;
Mince the meat finely, first on its own and then with the onion. Add the remaining ingredients, salt and freshly ground black pepper and tip into a food processor. Using the dough hook, process for a few minutes until the mixture becomes elastic, smooth and sticky. (A slightly warm mixture will mix better.)
(It can be kneaded by hand, but takes about 15 mins of good kneading to reach the right consistency!).
Keeping a bowl of cold water to hand to keep your hands wet, take a medium handful of the mixture and mould all around a flat, 1" skewer, pressing the mixture lightly with fingers, making indentations all the way down the skewer at both ends, the kebabs should be about 6 - 7" long.
Grill each kebab for a few mins on each side, turning twice. When nicely browned and cooked through, they should easily slip off the skewers.
Serve, sprinkled with sumac.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEEKYCHOOK.