Special Everyday Persian Rice (Chelo)

Page 288

Cuisine: Middle Eastern | Course Type: Sides

(1 review)

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Recipe Review

This recipe, also called chelo, is a little labour intensive but is a favourite of both daughters so gets made on occasion.

Quite a few steps are required in getting this basmati rice to the table: it starts with a rinse and then a long soak in some salted water. The rice is then cooked briefly in boiling water, drained, then rinsed in cool water to stop the cooking.

One thing that sets chelo apart from everyday Persian rice is the tahdig, a crispy golden layer that forms on the bottom of the pot during the next phase of cooking. To make it, some of the partly cooked rice is combined with an egg and yogurt and added to hot oil in the pot. The remaining rice is added carefully to create a mound, the pot is covered and the rice steams while the tahdig forms.

To serve, the rice is garnished with the crunchy, golden shards of deliciousness.

The rice has the perfect texture with absolutely no stickiness and tastes as good reheated as it does freshly made. It makes a huge amount, easily serving 8.

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