Chelo kabab is one of the most popular Iranian dishes that has many fans all over the world. The origins of this dish date back to ancient times.

During the Achaemenid era, meat was placed on hot stones and cooked. This cooking method was very similar to today’s grilling.

In the Sassanid era, various types of grilled kababs were common foods. The recipes for making different kababs are also mentioned in the cookbooks of that period.

After the advent of Islam in Iran, kabab remained a common food among ordinary people and royals.

But the combination of rice and kabab as it is today became prevalent during the Qajar era. At that time, Chelo kabab was considered a national dish.

In summary, it can be said that Chelo kabab is a dish with a history of several thousand years in Iran that has evolved over the centuries and taken its present form.

The popular Iranian Chelo kabab varieties include:

Lamb chelo kabab: The most common type made with lamb meat.

Beef chelo kabab: Made with beef and has a sharper taste.

Chicken chelo kabab: Made with chicken meat and is lower in fat.

Bakhtiari chelo kabab: Made with lamb and specific spices.

Turkmeni chelo kabab: Has a different taste and appearance.

Minced meat chelo kabab: The meat is minced before grilling.

Pan chelo kabab: Cooked in a pan instead of grilling.

Mixed chelo kabab: Made with different meats.

Skewered chelo kabab: Meat is grilled on small skewers.

These are the major types of chelo kabab, each with its own fans.

Lamb chelo kabab and its history:

Chelo kabab is one of the popular and traditional Iranian dishes rooted in ancient Persian cuisine.

This dish usually consists of rice, grilled meat, hot onions, sumac, and other side ingredients served together. Chelo kabab has always been an integral part of Iranian cuisine and culture and is known as a national and traditional dish.

The origins of chelo kabab date back to ancient times and the Sassanid era. At that time, meat was placed on fire and cooked.

The prevalent use of chelo kabab as a main and popular dish in Iran dates back more to the Safavid and Qajar periods.

In the past, chelo kabab was usually cooked and served on special occasions and celebrations.

Initially, chelo kabab was only made with lamb but later the use of beef and chicken also became common.

In the past, chelo kabab was usually served with stew and rice. Today, serving with sumac and other ingredients is more common.

During the Qajar era, many restaurants and eateries were established specifically to serve chelo kabab.

Lamb chelo kabab is one of the most popular and traditional types of chelo kabab in Iranian cuisine with a lot of fans. This type of chelo kabab is made with lamb which is more tender and flavorful than beef and chicken.

To make lamb chelo kabab, the meat is washed, dried and cut into cube pieces after trimming. The meat cubes are then seasoned with spices like salt, pepper, turmeric, onion and garlic and grilled over fire.

Lamb chelo kabab is usually served with white rice, hot onions, sumac, fresh vegetables and other sides. The combination of the flavor and aroma of the grilled meat with rice and sumac gives this traditional Iranian dish its unique taste. Lamb chelo kabab is a popular dinner or lunch choice among Iranian families.

Regarding Bakhtiari chelo kabab, the following can be mentioned:

Bakhtiari chelo kabab is a local and traditional type of chelo kabab in Iran that originates from the Bakhtiari nomadic tribes in Chaharmahal and Bakhtiari Province.

The history of making Bakhtiari chelo kabab dates back to before the Safavid era and is rooted in the food culture and traditions of the Bakhtiari people.

In the traditional preparation of Bakhtiari chelo kabab, lamb is used and the meat is grilled in the traditional style over an open fire.

Special spices like turmeric, red pepper, salt and onion are used in Bakhtiari chelo kabab, giving it a unique taste.

Local rice and doogh sumac are the main accompaniments of Bakhtiari chelo kabab.

Today, Bakhtiari chelo kabab is known as one of the traditional and local Iranian dishes with many fans.

Bakhtiari chelo kabab is one of the traditional foods of the Bakhtiari tribe rooted in the ancient civilization and culture of these people.

The Bakhtiari nomads would migrate in summers to highlands and in winters to lowlands and chelo kabab was a common food among them.

Bakhtiari chelo kabab is usually made with leg or shoulder lamb and the meat is grilled in larger and thicker pieces.

The use of various spices like turmeric, black cumin, red pepper, salt and onion is characteristic of this type of chelo kabab.

The local Bakhtiari rice which is much softer and longer grained, along with doogh sumac are the main components of this dish.

The traditional preparation of Bakhtiari chelo kabab in copper dish over open fire is among its unique features.

Today, Bakhtiari chelo kabab is still considered one of the most popular local Iranian dishes.

Regarding Turkmeni chelo kabab, the following can be mentioned:

Turkmeni chelo kabab is a local type of chelo kabab in Iran that originates from the traditional cooking of Turkmen people in northeastern Iran. This type of chelo kabab has a different taste and appearance compared to other common types of chelo kabab.

Turkmeni chelo kabab is usually made with lamb. The meat is cut into relatively large and thick pieces and seasoned with spices like red pepper, black cumin, turmeric and salt.

A distinct feature of Turkmeni chelo kabab is the use of lamb tail fat or render which is placed on the meat while grilling, making it tender and giving it a special taste. Also, Turkmeni onion which has a sharper taste is used.

Turkmeni chelo kabab is usually served with rice and Turkmeni sumac and is a very delicious and popular dish among Turkmens and fans of traditional Iranian cuisine.

Regarding mixed chelo kabab, the following can be written:

The meat types commonly used in mixed chelo kabab include: Lamb leg or shoulder, beef rump or rib, chicken leg or breast. Some chefs may also use turkey or even fish.

The ratio of different meats in mixed chelo kabab depends on taste, but lamb usually makes up the largest portion.

To create a diverse texture and taste, it is recommended to cut the meat pieces in different sizes and unequal thicknesses.

Using a variety of spices like turmeric, thyme, cumin and black and red pepper enriches the taste of mixed chelo kabab.

Proper and uniform cooking of the meats requires skill and experience so they are not undercooked or dried out.

Mixed chelo kabab is a suitable option for large family or dinner parties as it caters to a wide range of tastes.

There are major differences between regular chelo kabab and Bakhtiari chelo kabab:

Meat: Regular chelo kabab can use lamb, beef or chicken while Bakhtiari chelo kabab is usually made with lamb.

Shape of meat cuts: Pieces of meat are larger and thicker in Bakhtiari chelo kabab.

Cut of meat: Bakhtiari chelo kabab mostly uses leg or shoulder cuts.

Spices: More varied and bolder spices are used in Bakhtiari chelo kabab.

Rice and sumac: Bakhtiari chelo kabab uses local rice and doogh sumac.

Cooking method: Bakhtiari chelo kabab is traditionally cooked in a copper dish over open fire.

Taste and aroma: It has a more distinct taste and aroma compared to regular chelo kabab.

Origin: Bakhtiari chelo kabab is a local dish related to Bakhtiari culture.

Regarding the popularity and reception of chelo kabab and Bakhtiari chelo kabab:

Chelo kabab is one of the most popular and widely consumed traditional Iranian dishes enjoyed by a broad spectrum of people.

Bakhtiari chelo kabab as a local type of chelo kabab also has its own fans and enthusiasts.

Those interested in traditional and local Iranian cuisine tend to enjoy Bakhtiari chelo kabab more than others.

Bakhtiari chelo kabab is usually more popular in western Iran and big cities.

Local restaurants and eateries also often have Bakhtiari chelo kabab on their menu with many customers ordering it.

Overall, both types of chelo kabab have their own fans and enthusiasts.