Chullu Kebab!

Chullu Kebab is an Iranian dish consisting of steamed rice or vegetable rice (recipe shared in the link at the end) and one of the many varieties of Iranian Kebab. It is considered the “national dish” and was probably created at the time of the Qajar dynasty.

You can thread them on skewers, too, or just make kebabs. I made small kebabs, so they are easy to store. (storage option is shown in the video)


750 grams of Boneless chicken

Salt to taste

1 tbsp. Cumin Powder

1 tbsp. Black Pepper Powder

1 tbsp. Coriander Powder

1/5 tsp. Baking Powder

4–6 Saffron Threads

1 tbsp. Ginger Garlic Paste

1 tbsp. Butter

2 Medium chopped Tomatoes

2 Medium chopped Onions

2 Chopped Green Chilies


Take a mixer to add the boneless chicken in it (if you have mince, do not put it in the mixture as shown in the video, I take boneless pieces so I can manage the consistency of the mince). Add in all the dry ingredients along with butter and ginger garlic paste. Mix them together, then add all the chopped vegetables.

Storage option (shown in the video)

Make Kebabs.

To Pan Fry:

Take a pan, put some oil in it and fry it as regular.

For Air Fryer:

Put the Kebabs in the air fryer for 35 mins at 170c temperature.

Ready to eat.

Original Video and Photo By Samana Qaseem (author)

You can pair it with Rice:



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