Make ready all Ingredients.

Pour 1 cup boiling water to the Aloe Vera Jelly powder, Mix it well so the jelly dissolves completely and liquid becomes clear.

When it gets cold add milk. It is important for jelly and milk to be at the same temperature to avoid curdling.

Pour a few of that to 2 plates and add a little amount of green and yellow food-coloring.

Put yellow, green and white jelly in refrigerator for 15 min. They will be our white and saffron rice!

Make a cherry jelly like step 2. Add a little amount of red food-coloring to make it darker.

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!

Peel the dates and remove the cores. Then mix with biscuits and butter.

Form them with your hands as you do for Kabab Koobideh.

Put them in the dish you want to serve and keep it in refrigerator.

When jelly gets stiff, it is ready.

Grate white and yellow jelly.

Use a sharp knife and make small leaves with the green jelly.

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.

Make your tomatoes seem grilled with some black food-color.

Now Chelo Kabab is ready to eat!