iran cuisine recipe

The Best iran cuisine recipe

Kebab Chelo (Iranian Lamb Kebabs with Rice)

4.8 from 509 votes

A classic Iranian dish featuring marinated grilled lamb kebabs served with fragrant basmati rice, often accompanied by a tangy tomato sauce and fresh herbs. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time45 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 50 mins

Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Lamb Kebabs

• 1.5 kg (3.3 lbs) lamb leg or shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp yogurt
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp chopped fresh parsley

For the Rice

• 2 cups basmati rice, rinsed
• 4 cups water
• 1 tbsp salt
• 1 bay leaf
• 1 tsp ground turmeric
• 1 tbsp butter or oil

For the Tomato Sauce

• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp sugar
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped

👨‍🍳Directions

1. 1
   Prepare the rice: In a pot, combine rinsed rice, water, salt, bay leaf, and turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, cover, and let sit for 10 minutes. Fluff with a fork.
2. 2
   Marinate the lamb: In a bowl, mix olive oil, lemon juice, yogurt, garlic, cumin, coriander, turmeric, black pepper, salt, and parsley. Add lamb cubes and coat evenly. Cover and refrigerate for at least 2 hours (or overnight).
3. 3
   Prepare the tomato sauce: Heat olive oil in a saucepan over medium heat. Sauté onion until soft (5 mins). Add garlic, tomato paste, and sugar; cook for 2 minutes. Stir in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes. Remove from heat and stir in fresh parsley.
4. 4
   Cook the kebabs: Thread lamb cubes onto soaked skewers. Grill over medium-high heat for 4-5 minutes per side, or until cooked through (internal temperature should reach 145°F/63°C). Rest for 5 minutes before serving.
5. 5
   Serve: Divide cooked rice into bowls. Place kebabs on top, drizzle with tomato sauce, and garnish with extra parsley if desired.

🔧Equipment

• Mixing bowls
• Food processor or mortar and pestle
• Cutting board
• Kebab skewers (soaked in water)
• Grill or grill pan
• Large pot
• Saucepan
• Wooden spoon
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 18.5💛Saturated Fat: 6.5❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 65🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 42

📝Notes

Tips

• For extra flavor, add a pinch of cinnamon or cardamom to the lamb marinade.
• Use a mix of lamb and beef for a richer taste.
• Ensure rice is fully cooked and fluffy for the best texture.

Substitutions

• Substitute basmati rice with jasmine rice if preferred.
• For a quicker sauce, blend the tomato ingredients in a blender.

❓ Frequently Asked Questions About Kebab Chelo (Iranian Lamb Kebabs with Rice)

What is the most iconic dish in Iranian cuisine and why is it considered special?

Iranian cuisine features a variety of rich, flavorful dishes, but Ash-e Reshteh (Rice Noodle Soup) is often considered one of the most iconic. It’s special because it’s a comforting, hearty soup made with hand-pulled noodles, vegetables, and spices, reflecting Iran’s cultural emphasis on communal dining and simplicity. Another contender is Fesenjan, a unique dish of pomegranate molasses, walnuts, and ground meat, symbolizing Iran’s love for bold, earthy flavors.

—

How can I make traditional Iranian bread like Bread Khub or Barbari at home?

To bake Bread Khub (traditional flatbread), mix 1 cup all-purpose flour, 1 tsp salt, 1/4 tsp yeast, 1/2 cup warm water, and 1 tbsp olive oil. Knead into a soft dough, rest for 30 minutes, then roll thinly and cook on a hot skillet until crispy. For Barbari (sweet bread), use 1 cup flour, 1/2 cup sugar, 1/4 cup butter, 1 egg, and 1 tsp baking powder, mixing into a dough, shaping into a round loaf, and baking at 350°F (175°C) for 20–25 minutes.

—

What are the key ingredients and preparation tips for making Kabab-e Shish (Grilled Meat Skewers)?

The essential ingredients for Kabab-e Shish include ground lamb or beef, finely chopped onions, parsley, mint, lemon juice, salt, pepper, and oil. Marinate the mixture for at least 2 hours, then thread onto skewers and grill over medium-high heat. For best results, avoid overcooking—grill until just browned and cooked through. A trick is to lightly oil the skewers to prevent sticking.

—

How does Iranian cuisine differ from other Middle Eastern cuisines like Turkish or Lebanese?

Iranian cuisine stands out due to its use of rice as a staple, especially in dishes like Rice with Meat (Roghani) or Saffron Rice (Rishta), which sets it apart from Turkish or Lebanese cuisines, which rely more on flatbreads and pita. Iranian flavors also emphasize spices like saffron, rosewater, and dried fruits, while Turkish cuisine leans on yogurt, tahini, and eggplant, and Lebanese cuisine highlights hummus, falafel, and za’atar. Additionally, Iranian dishes often incorporate handmade noodles and stews in a way that’s distinct from other regional styles.

—

Can you recommend a simple yet authentic Iranian dessert recipe for beginners?

A great beginner-friendly Iranian dessert is Baklava (without the syrup)—a flaky, nut-filled pastry. Mix 1 cup flour, 1/2 cup melted butter, 1 egg, and 1/2 cup sugar, then roll into a thin sheet, layer with chopped walnuts or pistachios, and cut into diamonds. Bake at 350°F (175°C) for 20–25 minutes until golden. For authenticity, brush with honey syrup afterward. Another easy option is Kesmeh-ye Mashhadi (a sweet almond paste), made by blending soaked almonds with sugar and rosewater.