Chelow kabab

You can help expand this article with text translated from the corresponding article in Persian. (January 2022) Click [show] for important translation instructions. View a machine-translated version of the Persian article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Persian Wikipedia article at [[:fa:چلوکباب]]; see its history for attribution. You may also add the template {{Translated|fa|چلوکباب}} to the talk page. For more guidance, see Wikipedia:Translation.

Chelow kebab

Chelow kebab Bakhtyari
Course	Main course
Place of origin	Iran
Region or state	Golpayegan and Tehran
Associated cuisine	Iran
Created by	Iranians
Serving temperature	Hot
Main ingredients	Chelow and kebab
Media: Chelow kebab

Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an Iranian dish consisting of steamed rice (čelow) and one of the many varieties of Iranian kebab.^[1] It is considered the national dish of Iran,^[2][3] and was probably created by the time of the Qajar dynasty.^[1]

Chelow kebab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes.^[1] The traditional beverage accompanied with chelow kebab is doogh,^[1] 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 kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash).^[4] 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.