|Place of origin||Iran|
|Main ingredients||Rice and kebab|
|Cookbook: Chelow kabab Media: Chelow kabab|
Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]), also spelled as Cholo Kabab, is the national dish of Iran, consisting of cooked rice (čelow) and one of the many varieties of Iranian kebab. It was probably created by the time of the Qajar dynasty.
Chelow kabab is served with accompaniments such as butter, sumac powder, basil, onions, grilled tomatoes, and egg yolk. The traditional beverage accompanied with chelow kabab is doogh, an Iranian yogurt-based drink, sometimes made of carbonated water.
In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kebabs, which are threaded on skewers, as well as a piece of flat bread (typically lavash). 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.
- "Dindin Kitchen - restaurant review". London Evening Standard. May 1, 2014.
- "Restaurant review: Apadana, Huddersfield". Huddersfield Daily Examiner. June 21, 2013.
- "A Maple Syrup Mecca for Iran's Gays". The Daily Beast. August 10, 2014.
- "ČELOW-KABĀB". Encyclopædia Iranica. V. p. 125. Retrieved July 21, 2017.
- Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris. p. 54.
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