Chelo-Kabab: Ancient Persian Cuisine
Persian culture is one the richest and oldest in the world and The Persian Restaurant is our little piece of Persia also food in Iran is a fundamental part of Iranian heritage.
Their ingredients reflect the geography of Iran, while the savor and colors accent the aesthetic taste of Iranians.
It is difficult to formulate accurate generalizations about cooking in Persia, given the diverse climates, agricultural products, and ethnic traditions of the country.
Nevertheless, many dishes are common to all parts of the country and are prepared in generally similar ways, with minor regional and individual variations.
The cuisines are associated with so many social events – births, weddings, funerals; and many other ceremonies and rituals that culinary traditions are intertwined with a country’s history and religion.
Persian cuisine is ancient, varied and cosmopolitan.
Eating habits and products from ancient Greece, Rome and many Asian and Mediterranean cultures have influenced and are affected by this unique cuisine.
Chelo- kabab is the national dish of Iran. The meal is simple, consisting of steamed, Saffroned Persian rice and kabab,of which there are several distinct Persian varieties In their writing about Iran, the European explorers who visited Iran during Safavi era (1500-1736), thought mentioned a lot about different kinds of chelos(cooked and drained rice) and polos (cooked rice), stews, pickles, and jams, but wrote nothing about Chelo-Kabab in the sense that we talk about it today .
Most probably the recipe of Chelo-Kabab has been given to the Iranian people either by the Caucasian people or by the Iranians visiting the region, or as written by Mirza Mohammad Reza Mo’tamed –ul-ketab shams Larijani, an author of Qajar era ,has been demanded by Naser-e-Din Shah himself from the Caucasians and soon learned by Iranians all over the country .
Chelo- kabab is the national dish of Iran. The meal is simple, consisting of steamed, Saffroned Persian rice and kabab,of which there are several distinct Persian varieties .
This dish is served throughout Iran today, but was traditionally associated with the northern part of the country.
Chelo-kabab is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice, Somagh (powdered sumac) is also made available, and can be sprinkled on the rice.
In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kababs, which are brought to the table by the waiter, who holds several skewers in his left hand , and a piece of flat bread ( typically nan-e lavash ) in his right .
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.
With the two most common kababs, barg and koobideh, two skewers are always are served. In general, bazaar kabab restaurants only serve these two varieties, thought there are exceptions.
A combination of one barg and one koobideh is typically called a soltani, meaning “for the sultan”.
The traditional beverage of choice to accompany Chelo-Kabab is doogh, a Persian sour yogurt drink, flavored with salt and mint, and sometimes made with carbonated water.