Chelow kabobi

Chelov kabobi
	; Chelow kebab Bakhtyari
Turi	Asosiy taom
Milliy oshxona	Eron oshxonasi
Asl nomi	Chelow kebab
Kelib chiqishi	Golpayegan va Tehron
Muallifi	Eronliklar
Asosiy komponentlari	guruch (oq guruch) va kabob

Chelow kabobi yoki chelow kabab (forscha: چلوکباب‎‎) — bug‘da pishirilgan guruch (chelow) va eron kabobining turli ko‘rinishlaridan biridan iborat Eron taomi^[1]. U Eronning milliy taomi hisoblanadi va ehtimol Qojarlar sulolasi davrida yaratilgan^[2]^[3].

Chelov kabob odatda sariyog‘, sumak kukuni, rayhon, piyoz va grilda pishirilgan pomidor kabi qo‘shimchalar bilan tortiladi. Ushbu taom bilan an’anaviy ichimlik sifatida dug‘ — Eronning yogurt asosidagi, ba’zan gazli suv qo‘shib tayyorlanadigan ichimligi iste’mol qilinadi. Eski bozor an’anasiga ko‘ra, avval guruch va qo‘shimchalar, darhol ortidan esa kaboblar hamda bir bo‘lak yupqa non (odatda lavash) tortiladi^[4]. Six to‘g‘ridan-to‘g‘ri guruch ustiga qo‘yiladi va kabob non bilan bosib turilgan holda, shix tezda tortib olinadi.

Turlari

Barg — marinadlangan qo‘y, tovuq yoki mol go‘shtidan tayyorlanadigan kabob turi. Uning eng mashhur ko‘rinishi — file-mignon mol go‘shti^[5].
Kubide — qiymalangan qo‘y, mol yoki tovuq go‘shtidan tayyorlanadigan Eron kabobi bo‘lib, tarkibiga ko‘pincha mayda to‘g‘ralgan piyoz va ko‘k (odatda petrushka) qo‘shiladi^[6].
Joʻja — suyakli yoki suyaksiz tovuq bo‘laklaridan tayyorlanadigan gril kabobi^[7].

Manbalar

↑ "ČELOW-KABĀB". Encyclopædia Iranica. V. p. 125. http://www.iranicaonline.org/articles/celow-kabab-a-popular-persian-dish-which-consists-of-cooked-rice-celow-see-berenj-and-a-variety-of-broiled-kabab-se. <!--->
↑ Shaida, Margaret (1992). "Chellow-Kabab – The National Dish of Iran". Oxford Symposium on Food and Cookery 1991: Public Eating. London: Prospect Books. pp. 272. ISBN 9780907325475. https://books.google.com/books?id=FrWgDRkS90EC&pg=PA272.
↑ „Restaurant review: Apadana, Huddersfield“. Huddersfield Daily Examiner (2013-yil 21-iyun). 2017-yil 30-dekabrda asl nusxadan arxivlangan.
↑ Batmanglij, Najmieh. A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris, 2007 — 54-bet. ISBN 9781845114374.
↑ „Kabab Barg (Filet Mignon Kabob)“ (en-US). Family Spice (2010-yil 24-yanvar). Qaraldi: 2021-yil 22-sentyabr.
↑ „Kabob Koobideh (Minced Meat Kebab)“ (en-US). The Delicious Crescent (2019-yil 26-mart). Qaraldi: 2021-yil 22-sentyabr.
↑ „Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) Recipe“ (en-US). NYT Cooking. Qaraldi: 2021-yil 22-sentyabr.

[Iranica-1] "ČELOW-KABĀB". Encyclopædia Iranica. V. p. 125. http://www.iranicaonline.org/articles/celow-kabab-a-popular-persian-dish-which-consists-of-cooked-rice-celow-see-berenj-and-a-variety-of-broiled-kabab-se. <!--->

[Shaida_1992-2] Shaida, Margaret (1992). "Chellow-Kabab – The National Dish of Iran". Oxford Symposium on Food and Cookery 1991: Public Eating. London: Prospect Books. pp. 272. ISBN 9780907325475. https://books.google.com/books?id=FrWgDRkS90EC&pg=PA272.

[3] „Restaurant review: Apadana, Huddersfield“. Huddersfield Daily Examiner (2013-yil 21-iyun). 2017-yil 30-dekabrda asl nusxadan arxivlangan.

[4] Batmanglij, Najmieh. A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris, 2007 — 54-bet. ISBN 9781845114374.

[5] „Kabab Barg (Filet Mignon Kabob)“ (en-US). Family Spice (2010-yil 24-yanvar). Qaraldi: 2021-yil 22-sentyabr.

[6] „Kabob Koobideh (Minced Meat Kebab)“ (en-US). The Delicious Crescent (2019-yil 26-mart). Qaraldi: 2021-yil 22-sentyabr.

[7] „Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches) Recipe“ (en-US). NYT Cooking. Qaraldi: 2021-yil 22-sentyabr.

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