Chelo kabab is the national dish of Iran, pairing steamed white rice, chelo, with one of the country's many styles of grilled kebab, and is believed to date to the Qajar dynasty of the nineteenth century. Common varieties include koobideh, made from seasoned minced meat, barg, made from thin marinated fillets, and jujeh, made from grilled chicken, and the dish is traditionally served with butter, sumac, grilled tomatoes, raw onion and fresh basil, often accompanied by doogh, a savory yogurt drink. In the traditional bazaar style of serving it, the rice and its accompaniments are set down first, and the server then lays a skewer of hot kebab meat across flatbread on top of the rice before drawing the skewer out, leaving the meat behind. Chelo kabab is eaten throughout Iran as both an everyday meal and a dish served on special occasions.
Facts
Disputed
Origin Period, From (Year)Dynasty-level approximation only: the source states the dish was probably created during Iran's Qajar dynasty (1789 to 1925) with no more precise date given, so the dynasty's own reign years mark the range rather than a settled founding year. Origin Region Connections
In Cuisine
Uses Ingredient
Sources
1. Chelo Kabab (Wikipedia)
WikipediaWikipedia lead paragraph, national-dish clause
It is considered the national dish of Iran, and was probably created during the time of the Qajar dynasty.
Wikipedia lead paragraph, Qajar dynasty clause (range start)
It is considered the national dish of Iran, and was probably created during the time of the Qajar dynasty.
Wikipedia lead paragraph, Qajar dynasty clause (range end)
It is considered the national dish of Iran, and was probably created during the time of the Qajar dynasty.
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