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Chelo Kabab Koobideh

رستوران گیلانه سیدنی

Chelo Kabab Koobideh
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins

Chelo kabab literally means “white rice with kebab”. This ground beef version of kebab with onions and saffron is called koobideh.
Course: Main Course
Cuisine: Middle Eastern, Persian
Servings: 4 people
Author: Mike Benayoun
Ingredients
For the koobideh

1 lb ground beef
1 onion , grated and drained
1 tablespoon turmeric
1 tablespoon sumac
A few saffron threads
Salt
Pepper
4 tomatoes
2 onions

For the chelo (rice)

2 cups basmati rice
Sunflower oil
A few saffron threads
Salt

Instructions
Koobideh

Dilute saffron in ½ cup of boiling water, cover and infuse for 10 minutes.
Mix the ground meat with the grated onion, then add the spices, salt and pepper. Stir for 2 minutes after each ingredient is added.
Finish with 3 tablespoons of infused saffron water and mix well again.
Place in a covered container in the fridge for at least 12 hours.
Make 8 koobideh kebabs by pressing the meat well to barbecue skewers.
Pinch the meat with your fingers regularly throughout the skewer every inch to give its characteristic shape.
Grill the skewers on a BBQ by placing them over the coals. Turn them regularly to ensure a perfectly even grilling for approximately 15 minutes.
Place the tomatoes and onions on the BBQ and turn regularly. They are served as an accompaniment to the skewers.

Chelo

Soak the rice in plenty of cold water for 2 hours.
Rinse thoroughly and drain.
Cook the rice for 7 minutes in large amount of salted boiling water.
Drain the rice, but do not wash the pot.
Keep over high heat and add 2 tablespoons oil and 2 tablespoons tablespoons water, stir and scrape the bottom of the pan with a wooden spatula.
Pour the precooked and drained rice to form a pyramid.
Poke 3 to 4 holes in the rice with the handle of your wooden spatula.
Pour 2 tablespoons of oil in an evenly distributed fashion.
Put a dish towel over pot, then cover with pot lid and bring dish towel ends over pot lid.
This technique ensures a better seal, and is key to success of this type of rice steaming.
Never open the lid throughout cooking.
Cook over high heat about 5 to 10 minutes, until a little steam escapes from the sides of the lid.
Then lower heat and cook for 40 minutes.
Place the rice in a serving dish and remove the crispy rice crust that formed at the bottom of the pot.
Dissolve the saffron in 2 tablespoons of boiling water, take a part of the cooked rice and pour the saffron on top.
Serve the kebabs accompanied with the grilled tomatoes and onions and the rice topped with a few tablespoons of saffron rice.

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