chelow kabab

{{Short description|Iranian dish}}

{{Expand Persian|چلوکباب|topic=culture|date=January 2022}}

{{Infobox food

| name = Chelow kebab

| image = Kebab Bakhtyari.jpg

| caption = Chelow kebab Bakhtyari

| country = {{IRN}}

| region = Golpayegan and Tehran

| national_cuisine = {{IRN}}

| creator = Iranians

| course = Main course

| served = Hot

| main_ingredient = Chelow and kebab

}}

Chelow kebab or chelow kabab ({{langx|fa|چلوکباب}} {{IPA|fa|t͡ʃʰeˌlow.kʰæˈbɒːb|}}) is an Iranian dish consisting of steamed rice ({{Transliteration|fa|chelow}}) and one of the many varieties of Iranian kebab.{{cite encyclopedia |url=http://www.iranicaonline.org/articles/celow-kabab-a-popular-persian-dish-which-consists-of-cooked-rice-celow-see-berenj-and-a-variety-of-broiled-kabab-se |volume=V |page=125 |title=ČELOW-KABĀB |encyclopedia=Encyclopædia Iranica |access-date=July 21, 2017}} It is considered the national dish of Iran,{{cite conference |url=https://books.google.com/books?id=FrWgDRkS90EC&pg=PA272 |title=Chellow-Kabab – The National Dish of Iran |last1=Shaida |first1=Margaret |date=1992 |publisher=Prospect Books |pages=272 |location=London |conference=Oxford Symposium on Food and Cookery 1991: Public Eating |isbn=9780907325475|access-date=21 April 2018}}{{cite news |url=https://www.examiner.co.uk/lifestyle/restaurant-review-apadana-huddersfield-4884705 |archive-url=https://web.archive.org/web/20171230083526/http://www.examiner.co.uk/lifestyle/restaurant-review-apadana-huddersfield-4884705 |url-status=dead |archive-date=December 30, 2017 |work=Huddersfield Daily Examiner |title=Restaurant review: Apadana, Huddersfield |date=June 21, 2013 }} and was probably created during the time of the Qajar dynasty.

Chelow kabab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes. The traditional beverage accompanied with chelow kebab is doogh, an Iranian yogurt-based drink, sometimes made of carbonated water.

File:Persian kebab barbequed in skewers bbq Iran.jpg

In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash).{{cite book |url=https://books.google.com/books?id=19C3DnJyWE0C |title=A Taste of Persia: An Introduction to Persian Cooking |year=2007 |page=54 |publisher=I.B. Tauris |first=Najmieh |last=Batmanglij|isbn=9781845114374 }} A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.