Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello)
Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello)

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, iranian chelo kabab koobideh or jello kabab koobideh!? (fun with jello). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello) is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello) is something which I have loved my entire life.

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. It is considered the "national dish" of Iran, and was probably created by the time of the Qajar dynasty. Persian Kabab Barg - Thin beef kabob.

To begin with this recipe, we have to first prepare a few components. You can cook iranian chelo kabab koobideh or jello kabab koobideh!? (fun with jello) using 7 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello):
  1. Get 1/2 cup milk
  2. Take 2 Packages Aloe Vera, sour cherry of jello
  3. Prepare 2 cup boiling water
  4. Prepare 10 dates
  5. Get 1/2 Biscuit Peti
  6. Take 25 gr butter
  7. Get Few drops of green, red, and yellow food coloring

This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks scattered in any. Kabab Koobideh (Persian ground meat kabab). Special thanks to Hanif Bayat for use of his pictures. His site on Iranian food is here: http Chicken kabob Koobideh Recipe_ How to make kabab koobideh _ Persian BBQ Although kabob koobideh is a very old recipe chicken koobideh was.

Instructions to make Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello):
  1. Make ready all Ingredients.
  2. Pour 1 cup boiling water to the Aloe Vera Jelly powder, Mix it well so the jelly dissolves completely and liquid becomes clear.
  3. When it gets cold add milk. It is important for jelly and milk to be at the same temperature to avoid curdling.
  4. Pour a few of that to 2 plates and add a little amount of green and yellow food-coloring.
  5. Put yellow, green and white jelly in refrigerator for 15 min. They will be our white and saffron rice!
  6. Make a cherry jelly like step 2. Add a little amount of red food-coloring to make it darker.
  7. Take 2 small cups and make inside of them a little bit oily. Pour dark-red cherry jelly in cups. Put them in refrigerator. These are going to be our tomatoes!
  8. Peel the dates and remove the cores. Then mix with biscuits and butter.
  9. Form them with your hands as you do for Kabab Koobideh.
  10. Put them in the dish you want to serve and keep it in refrigerator.
  11. When jelly gets stiff, it is ready.
  12. Grate white and yellow jelly.
  13. Use a sharp knife and make small leaves with the green jelly.
  14. Use a knife to loosen jelly from edges, next put the cups in hot water for 3 seconds and then reverse them in a plate.
  15. Make your tomatoes seem grilled with some black food-color.
  16. Now Chelo Kabab is ready to eat!

For Iranians nothing would be Chelow Kabab. It is true that Chelow Kabab is found in all the restaurants, but sometimes we like to make this popular food at It is not an exaggeration to say that Kabab Koobideh has the first rank among the most popular and most well-known Persian foods. Kabab Koobideh Persian BBQ _ How to Make Koobideh kebab _ Koobideh Recipe Kabob koobideh is Iran's National dish you. Kabab Koobideh is an Iranian meat kabab made from ground lamb or beef and less commonly chicken, often mixed with parsley. Kabab koobideh is the Iranian term for a variety of minced meat kebabs usually prepared with onions and finely ground lamb, beef, or chicken.

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