Chelo Kabob (Persian Rice with Chicken Kabob)
These kabobs with Persian rice are so simple to make, yet taste simply amazing with both chicken and beef, especially with traditional mast-o-khiar (yogurt dip). The key to its aromatic taste is good quality saffron. I usually fry them in a skillet but feel free to skewer them and grill them if that's what you prefer. Serve the kabobs with the rice and mast-o-khiar.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can use ground beef instead of chicken, oil instead of butter, and either saffron powder or dried threads.
If you plan on cooking them later you can also freeze them after shaping.
The shape determines the quantity but you should be able to make at least a dozen if not more.