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Chelow Kabab Koobideh (Ground Meat Kebab with Rice)
Chelow Kabab Koobideh (Ground Meat Kebab with Rice) reads richness 6.0, umami 5.9 and floral 4.3 on Palate's 0–10 flavor X-ray — a Persian main, about 1 hr 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.4 / 10
- Sweet & Fruity — 2.1 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 2.7 / 10
- Rich & Fat — 6.1 / 10
- Aromatic & Spice — 4.9 / 10
The measured notes (of 18)
Richness 6.0 · Umami 5.9 · Floral 4.3 · Salinity 3.6 · Allium 3.5 · Earthy 2.4 · Sweetness 2.0 · Bitterness 1.8 · Warm Spice 1.7 · Funk & Ferment 1.4 · Herbaceous 1.3 · Heat 1.0 · Smoke 0.7
What's in it (10)
- 1 lb ground lamb and beef mixed
- 1 onion (grated)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 3 tbsp saffron-infused water
- 4 flat skewers
- 2 cups basmati rice
- 2 tbsp butter
- 1/4 tsp saffron
Time & effort: about 1 hr 25 min (25 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 218.4 kcal, 10.4 g protein, 6.9 g fat, 28.7 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix ground meat with grated onion, saffron water, salt, and pepper until the mixture becomes sticky.
- Mold firmly onto wide flat skewers and grill over charcoal, turning regularly, until cooked through with slight char.
- Serve over steamed saffron-butter rice with grilled tomatoes and raw onion.
Dishes with a similar flavor shape
- Kig ha Farz — French · Brittany
- Kupati — Georgian
- Loobia Polo — Persian
- Baghali Polo Mahicheh (Dill Rice with Lamb Shank) — Persian
- Arroz de Pato — Portuguese
Keep reading: what richness, umami, floral mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.