Rice with meat kabab (Chelow kabab) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 166) by Najmieh Batmanglij

  • cooked rice
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Part of the suggested Sunday Brunch Menu on P615. Can use for "Skewered ground lamb kabab (Kabab-e kubideh)" on P170 or "Fillet kabab (Kabab-e barg) " on P168 for kababs.

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Accompaniments: Yogurt and Persian shallot dip (Mast-o musir); Saffron-flavored steamed rice with golden crust (Chelow); Yogurt drink (Dugh); Shirazi-style yogurt and cucumber dip (Mast-o khiar-e Shirazi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Sunday Brunch Menu on P615. Can use for "Skewered ground lamb kabab (Kabab-e kubideh)" on P170 or "Fillet kabab (Kabab-e barg) " on P168 for kababs.

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