Chelo Kabab (National Dish of Iran)
Minced lamb 1/2 kg
Besan, roasted, 1 tablespoon
Poppy seed, washed and grinded 1 tablespoon
Salt 1 teaspoon
Red Chilli powder 1 teaspoon
Black pepper powder 1/2 teaspoon
Garam Masala 1 teaspoon
Mix all ingredient with minced lamb and grind.
Mould into oblong Kabab with wet hands.
Leave to marinate for 15 minutes then grill over charcoal fire or shallow fry in a frying pan.
Delicious Chelo Kabab are ready.
Serve with grilled tomatoes and Irani Butter Rice.
Recipe for Irani Butter Rice and Grilled Tomatoes.
Seper Silky Polish Rice 1/2 Kg
Butter unsalted 50 g
Water 1/2 cup
Salt 1-2 teaspoon
Tomatoes small 10 or medium chopped in 3-4 pieces 6
Half Boil Rice in 6 glass of water .
Drain and keep aside.
Mix 1/2 cup water with butter and make a mixture.
Coat the same pan with half of butter water mixture and put half of half boiled rice at bottom and flatten with back of spoon.
Make heap with remaining rice and make hole at top of the heap and pour remaing butter water mixture in the hole.
Cook on medium flame for 10 minutes, then simmer for 10 minutes.
At bottom golden coloured crust will appear. Irani Butter Rice are Ready.
For grilled tomatoes apply butter on tomatoes and grill.