Chelow kabab is a national dish of Iran. The meal is simple, consisting of steamed, saffroned Basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country. A national dish is a dish, food or a drink that represents a particular country, nation or region. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Basmati, is a small long-grained variety of rice, famous for its fragrance and delicate flavour. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab Kebab (kebap in Turkish, kabab in Iran and India/Pakistan, also spelled kebob, kabob) means grilled (or broiled) meat in Persian and Turkish. ... A Persian Rug depicting the turquoise blue mosque of Isfahan. ...

It 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. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. Somogh (powdered sumac) is also made available, and if desired, only a dash should be sprinkled upon the rice. The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. ... Map of Iran and surrounding lands, showing location of Tehran The towering Alborz mountains rising above modern Elahiyeh district and its green neighborhoods. ... Species About 250 species; see text Rhus is a genus approximately 250 species of woody shrubs and small trees in the family Anacardiaceae. ...

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 served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions. The Grand Timcheh of Qoms Bazaar. ...

The traditional beverage of choice to accompany chelow kabab is doogh, a Persian sour yogurt drink, flavored with salt and mint, and sometimes made with carbonated mineral water. Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ...

See also

• Nan-e kabab
• Cuisine of Iran

 *http://www.iranchamber.com/recipes/articles/history_of_chelo_kabab.php