IMBB #16 - Eggstatic

IMBB is always fun because it challenges me to do things differently, or try things I wouldn't ordinarily. This month, Seattle Bon Vivant reminded me of one of my favorite things in the world, which is rather hard to come by (for good reason, as you'll see)

Oh, I could have come up with any number of recipes, but the truth is that eggs (unless they are the caviar kind) are not a particularly favorite food; I don't like cakes or breads that have too much of an "eggy" smell, and I don't really eat breakfast foods that contain egg, either.

Fortunately for me, there are plenty of ways to eat eggs, and my favorite happens to be a savory presentation -- Chelo Kabab.

Chelo Kabab is traditionally eaten at restaurants; as I've written before, Persians don't go to Persian restaurants to eat khoreshts -- we go for chelo kabab, that quintessential feast of mounds of fluffy rice, grilled or fried meats and big grilled tomatoes.

In Tehran, chelo kababis are restaurants that only serve this meal and traditionally, it's served with a single, perfect, raw egg yolk cracked atop the rice.

As you stir the egg into the rice, it enriches the whole thing, become oozy and creamy. The combination of creamy, eggy rice with the sweet but acidic tomatoes is luxuriously decadent.

As you can imagine, it's very hard (if not impossible) to fine a restaurant here in the States that will take the risk of serving you this potentially salmonella-laden dish. Your best bet is to get your rice started at home, then pick up an order of kabab at your favorite Persian restaurant (barg or koobideh, please. Joojeh just doesn't quite work as well) and race home before your rice gets overcooked.

Of course, the real renegades amongst us smuggle an egg into the restaurant, but I didn't tell you that.

Comments

Is that a whole egg, or just the yolk? It looks like the latter (though raw egg white probably wouldn't show up in the photo.) Something not too dissimilar happens with Salade aux Lardons, frisée with fried chunks of cured pork, sometimes pan-roasted fingerling potatoes, and garlic or shallot; you put a very soft poached egg on top just before serving, and the runny yolk mixes with the oil and vinegar and dresses the lettuce.

[Dr. Biggles]

I REALLY like that image. That'd be nice poster size in my kitchen.

[Fatemeh]

Anonymous - it is actually just the yolk. Thanks for pointing that out!

Biggles - It is awfully pretty, isn't it? Shame I just can't abide by eggs!

[john]

Hi--that was me about the yolk, sorry I forgot to include my info.

What's IMBB?

[john]

p.s. Where's a good place in the Bay Area to try Chelo Kabab? Or to buy the basics and then go cook the rice (according to your recipe, hint hint) etc.?

Golden Gate Meat Co. in the Ferry Building has a tasty lamb sausage, by the way.

[sam]

it is true they have a very tasty lamb sausage cured with red wine which I absolutely love. maybe not the right one for this recipe? But I am sure Fatemeh wouldn't complain about having red wine in her lamb sausage, eh?

[Judith]

IMBB- ismyblogburning.com

[Steve Peyton]

WOW, that picture brings back great memories! I lived in Tehran as a teen, and I fell in love with Chelo Kabob. Going into the old part of town, down south near the Bazaar was where you could find the good stuff... the seedier the place, the better.

[SAJId]

Hello
Any recipe i tried from the internet turned out to be 2nd class...I wonder, are ppl just reluctant to give recipes ? I want a real nice chelo kabab recipe...tried good..Please someone.

[Divya]

I found your website when I was searching for a good chicken kabab recipe. The chelo kabab looks good, though I will probably try it at a restaurant/ take out first. Since I have easy access to the ferry building maybe I'll start with the lamb sausage.

Great blog!