Chullu Kabab (or Chelow Kabab) is one of the most iconic dishes in Persian cuisine, famous for its juicy, tender kebabs served with aromatic saffron rice, grilled tomatoes, and butter. Known as Iran’s national dish, this delicacy is celebrated for its simplicity and depth of flavor. Unlike heavy spice-based kebabs from South Asia, Persian Chullu Kababs highlight the natural taste of meat, enhanced with onion, saffron, and a touch of butter. Whether you grill them outdoors or on a stovetop, this recipe will bring the authentic flavors of Tehran’s restaurants to your home.
Ingredients Breakdown of Chullu Kabab
The key to perfect Chullu Kabab lies in quality ingredients. Traditionally, ground lamb or beef (or a mix of both) is used, offering a juicy texture and deep flavor. Freshly grated onion is a must – it tenderizes the meat while adding subtle sweetness. Saffron is dissolved in hot water or milk to release its unique aroma and golden color, giving Chullu Kababs their Persian charm. A touch of salt and pepper is all you need for seasoning; the beauty of this dish lies in minimalism. Served with fluffy saffron rice, butter, sumac, and charred tomatoes, it becomes a truly royal meal.
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Engaging Introduction of Chullu Kabab
Imagine sitting at a Persian table: a steaming plate of saffron rice, a pat of melting butter on top, grilled tomatoes on the side, and skewers of juicy kababs just taken off the fire. That’s the magic of Chullu Kababs. Simple, elegant, yet bursting with flavor. The best part? You don’t need to fly to Iran to enjoy it – you can recreate this masterpiece right in your kitchen with just a few ingredients and a bit of care.
Equipment Needed
Large mixing bowl – to combine the minced meat with onion and seasoning.
Metal skewers (wide, flat ones preferred) – to shape and grill kababs evenly.
Grill, charcoal BBQ, or stovetop grill pan – for authentic smoky flavor.
Grater or food processor – to finely grate or pulse onion.
Colander – to drain onion juice (important to prevent kababs from breaking).
Tongs – for safe handling of skewers.
Rice pot or steamer – if serving with saffron rice.
Preparation of Chullu Kabab
Start by grating the onion and squeezing out its juice, keeping only the pulp. In a mixing bowl, combine ground lamb/beef with onion pulp, salt, pepper, and saffron water. Knead the mixture for 5–7 minutes until sticky – this step is crucial for binding. Cover and refrigerate for at least 1 hour. Meanwhile, prepare saffron rice: cook basmati rice until fluffy, then drizzle with saffron-infused water. Shape the kababs onto skewers (flat skewers help prevent slipping). Get your grill or BBQ hot before cooking.
Cooking Time Table
| Step | Time Needed | Details |
| Prepping Onion & Meat | 15 minutes | Grate onion, knead with ground meat & seasoning |
| Marination/Resting | 1 hour | Refrigerate for binding & flavor |
| Preparing Rice | 25–30 min | Cook fluffy saffron basmati rice |
| Grilling Kababs | 10–12 min | Medium-high heat, turning often |
| Grilling Tomatoes | 6–8 minutes | Side-charred, soft and smoky |
| Assembling & Serving | 5 minutes | Plate rice, kababs, butter & sumac |
📌 Resting and kneading ensure kababs don’t break on the grill.
Step-by-Step Instructions (Clear & Visual)
Prepare Onion – Grate onion, squeeze out excess juice using a colander or cloth.
Mix Meat – In a bowl, combine ground meat, onion pulp, salt, pepper, and saffron water.
Knead – Knead for 5–7 minutes until sticky and well combined. Chill for 1 hour.
Shape Kababs – Take portions of meat and mold evenly onto flat skewers. Keep hands wet to prevent sticking.
Grill – Place skewers on hot grill. Cook each side for 4–5 minutes, turning often. Baste with butter if desired.
Grill Tomatoes – Place whole tomatoes on grill until charred and softened.
Serve – Plate kababs over saffron rice, top with a knob of butter, grilled tomatoes, and sprinkle of sumac.
Serving Suggestions of Chullu Kabab
Traditionally served with chelow rice (saffron rice), butter, and sumac powder.
Accompany with grilled tomatoes and fresh herbs (parsley, mint, or basil).
Serve with yogurt-based dips or mast-o-khiar (Persian yogurt with cucumber).
Flatbreads like lavash or naan can also replace rice for a lighter meal.
Comparison Table
| Feature | Persian Chullu Kabab | South Asian Seekh Kabab |
| Seasoning | Minimal (salt, pepper, saffron) | Heavy spices (garam masala, chili, herbs) |
| Meat Texture | Juicy, mild, natural | Spicy, robust, aromatic |
| Cooking Method | Charcoal grill/BBQ | Grill, oven, or pan |
| Served With | Saffron rice, butter, sumac | Naan, chutney, onions |
| Flavor Profile | Elegant, buttery, subtle | Bold, spicy, smoky |
📌 Chullu Kabab highlights simplicity, while Seekh Kababs focus on spice punch.
Tips & Variations
Use 20% fat content meat for juiciness. Lean meat makes kababs dry.
Always remove onion juice – too much moisture breaks kababs.
If skewers are unavailable, shape into patties and pan-sear.
Add a pinch of turmeric or paprika for color (optional).
For a richer taste, brush with melted butter or saffron water while grilling.
Ingredient Table for Chullu Kababs
| Ingredient | Amount | Purpose |
| Ground lamb/beef | 500 g | Main protein |
| Onion (grated, juice squeezed) | 1 medium | Tenderizer, flavor |
| Salt | 1 tsp | Basic seasoning |
| Black pepper | ½ tsp | Mild heat |
| Saffron threads | Few strands (dissolved) | Aroma & golden color |
| Butter | 2 tbsp | Basting & serving |
| Tomatoes (whole) | 3–4 | Grilled side |
| Basmati rice | 2 cups | Traditional accompaniment |
| Sumac powder | To taste | Tangy garnish |
FAQ’s
Q: Can I use chicken instead of beef/lamb?
Yes, ground chicken works but may need a little binding agent like breadcrumbs.
Q: How do I keep kababs from falling off skewers?
Make sure onion juice is squeezed out and meat is kneaded until sticky.
Q: Can I cook without a grill?
Yes, use a grill pan or oven broiler for similar results.
Q: What makes it “Chullu Kabab” vs. regular kababs?
It’s the Persian serving style with saffron rice, butter, and sumac.
Q: Can I prepare ahead of time?
Yes, marinate the mixture and refrigerate overnight, and grill fresh before serving.
Nutritional Info (Per Serving – Approx.)
Calories: 420 kcal
Protein: 32 g
Fat: 25 g
Carbohydrates: 22 g (with rice)
Fiber: 2 g
Sodium: 580 mg
(Values vary with portion size and accompaniments.)
Closing / Call-to-Action
Now that you’ve learned the art of making authentic Chullu Kababs, why not bring Persian elegance to your next dinner? Fire up the grill, drizzle some saffron, and surprise your family with this royal dish. Don’t forget to serve it with buttered saffron rice and sumac for the true Persian experience.
Conclusion
Authentic Chullu Kababs are simple, juicy, and aromatic, a dish where the natural flavors of meat shine. With minimal seasoning, saffron’s golden touch, and smoky grilled perfection, it’s no wonder this is Iran’s national pride. Follow this recipe, and you’ll be able to bring home the taste of Persia—elegant, comforting, and unforgettable.
