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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, iranian chelo kabab koobideh or jello kabab koobideh!? (fun with jello). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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. Iranian Barberry Rice With Chicken - زرشک پلو.

Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello) is something which I’ve loved my whole life.

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

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

Ingredients

The ingredients needed to make Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello):

1. Take 1/2 cup milk
2. Make ready 2 Packages Aloe Vera, sour cherry of jello
3. Get 2 cup boiling water
4. Take 10 dates
5. Prepare 1/2 Biscuit Peti
6. Prepare 25 gr butter
7. Make ready Few drops of green, red, and yellow food coloring

Chelo Kabab Koobideh - Fauzia's Kitchen Fun. Air Fryer Persian Kabab Koobideh [Iranian chicken kabobs] are highly fragrant and fun to eat. Deliciously served with grilled tomatoes and rice. A touch of baking soda helps tenderize and moisten this classic Iranian skewer.

Instructions

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!

Chelo-Kabab or Chelow Kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned Persian rice and kabab, of which there are several distinct Persian varieties. This dish is served throughout Iran today, but was traditionally associated with the northern part of the country. Iranians - and people all across the Middle East - love to use these mega skewers to make their kababs - meat, tomatoes, all of it! Each cliff and crag looks like a fun mystery, just waiting to be explored.

As simple as that Recipe of Iranian Chelo Kabab Koobideh or Jello Kabab Koobideh!? (fun with Jello)

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