Iranian Chelo Kabob

READY IN: 40mins
Recipe by DoQu Russell

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.

Top Review by hamberk_original

Don't forget to pour some mixture of Saffron and sweet butter over the rice and kabob dish - then it will be closer to the original traditional flavour - about half stick of sweet butter with about quarter tea spoon of saffron (best iranian or spanish) - in a small sauce pan heat the sweet butter and add the saffron - very low heat until color anbd flavour are released - pour over rice - since saffron is very precious, you may get every bit still remaining in the sauce pan by adding some cooked rice, stir, then pour back on the dish - traditional iranian rice dishes almost always have this butter/saffron final touch both as decoration and the necessary added flavour/aroma!! Enjoy!!!!

Ingredients Nutrition


  1. Mix all well.
  2. Shape like very fat hotdogs& place.
  3. in shallow baking pan.
  4. Broil 2 minutes& turn over- broil 2 more minutes.
  5. Serve with cooked rice.
  6. (in Iran this is served with fresh herbs& fresh green onions in a salad called Sabzehordan).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a