Persian rice
Persian fluffy rice (Chelo)
Ingredients
- 4 cups basmati rice
- 4 tbsp Salt
- 8 cups Water
- Vegetable oil
Bread Tahdig
- 1 Flat bread (Such as Lavash, Pita or Tortilla) Whole or cut into pieces
- Vegetable oil
Garnish
- 2 tbsp Bloomed saffron
Instructions
- In a large bowl wash the rice with cool water a few times to get rid of the extra starch. Then Pour enough cool water so it’s about an inch from the surface of the rice, add salt and set aside to Soak for at least an hour.
- In a large non-stick pot, bring 8 cups of water to a rapid boil on high heat.
- Drain the washed and soaked rice and pour into the boiling water.
- Bring the water back to a boil on medium-high heat, and cook for about 20 minutes or until the grain are long, soft on the outside and still a little hard in the center.
- Drain the rice in a sieve and rinse it well under cool running water.
- Wash the rice pot with water. Add oil or butter to the bottom of the pot making sure it has covered the bottom of the pot completely, and place flat bread.
- With a large spatula return the parboiled rice into the pot over the bread, building it into a pyramid shape away from the sides of the pot. In order to release the steam make 4-5 holes in the rice with the bottom of the spatula.
- Cook the rice for 7-10 minutes or until rice is steaming. When the steam starts to come out, pour 2 tablespoons of oil and 1/4 cup of water over the rice.
- Wrap the lid in a clean kitchen towel, cover the lid firmly on the pot and cook the rice on low heat for another 30 to 40 minutes.
- When the rice is fully cooked use a large scoop and take some rice from the top and mix it with Bloomed Saffron in a bowl. Set aside.
- Serve rice on a platter, sprinkle the saffron rice on top. Gently remove the Tahdig (bottom bread crust) and serve on a separate plate.
- Chelo is served as a part of main course with all Persian Kebab and Stews.