Koobideh Kabab
“Koobideh Kabab (Cholo Kabab)”
Koobideh Kabab known as Cholo Kabab is one of the most famous dishes in the Iranian culture. Although many in the West admire Cholo Kabob, they have no idea how it’s prepared and are sometimes shocked when they find out cooking Cholo Kabab is very simple. By understanding the steps needed in order to make Cholo Kabab everyone can not only incorporate this delicious meal into their choice of foods but also get a peek into the history and background of the Persian culture.
In order to fully understand the importance of Cholo Kabab, we must first know the history of this dish. Cholo in the Farsi language means steamed rice and Koobideh Kabab translating to ground meat mixed with onions and other spices are the main ingredients for this dish. Cholo Kabab was first invited during the Safavi Era (one of the kings of Iran), around 500 years ago, by a Persian Chef named Nayeb. At the beginning, Cholo Kabab was made in the central Bazar of Tehran to serve people who did not have time to go to their houses for lunch and they had to eat somewhere close by. In order to meet this demand, Nayeb came up with a very delicious Kabab which was made with ground lamb meat. This Kabab was not only very easy to make but it was also cheap that everyone could easily afford it. Nayeb was the first person who started food delivery to all the stores in Tehran Bazar. After a while of being on the market, Cholo Kabab became a very popular food among all the people in the Bazar. When other restaurants saw that Nayeb was profiting from his new dish, they started serving Cholo Kabob in their own restaurant. After one or two years of its existence in the Bazar, all the restaurants in Tehran were offering Cholo Kabab on their menu.
Today, Cholo Kabab is one of the most popular and demanded Persian dishes in the Western countries such as the United States. Whenever the topic of Persian food is brought up in a conversation, Cholo Kabab (Koobideh) is one of the
Koobideh Kabab known as Cholo Kabab is one of the most famous dishes in the Iranian culture. Although many in the West admire Cholo Kabob, they have no idea how it’s prepared and are sometimes shocked when they find out cooking Cholo Kabab is very simple. By understanding the steps needed in order to make Cholo Kabab everyone can not only incorporate this delicious meal into their choice of foods but also get a peek into the history and background of the Persian culture.
In order to fully understand the importance of Cholo Kabab, we must first know the history of this dish. Cholo in the Farsi language means steamed rice and Koobideh Kabab translating to ground meat mixed with onions and other spices are the main ingredients for this dish. Cholo Kabab was first invited during the Safavi Era (one of the kings of Iran), around 500 years ago, by a Persian Chef named Nayeb. At the beginning, Cholo Kabab was made in the central Bazar of Tehran to serve people who did not have time to go to their houses for lunch and they had to eat somewhere close by. In order to meet this demand, Nayeb came up with a very delicious Kabab which was made with ground lamb meat. This Kabab was not only very easy to make but it was also cheap that everyone could easily afford it. Nayeb was the first person who started food delivery to all the stores in Tehran Bazar. After a while of being on the market, Cholo Kabab became a very popular food among all the people in the Bazar. When other restaurants saw that Nayeb was profiting from his new dish, they started serving Cholo Kabob in their own restaurant. After one or two years of its existence in the Bazar, all the restaurants in Tehran were offering Cholo Kabab on their menu.
Today, Cholo Kabab is one of the most popular and demanded Persian dishes in the Western countries such as the United States. Whenever the topic of Persian food is brought up in a conversation, Cholo Kabab (Koobideh) is one of the