Persian Rice

HOW TO MAKE A

Chelo is Persian rice and is a staple in Persian cuisine, served with kebab and stew. This basmati rice recipe is served with potato tahdig, for the crispy crust.

 INGREDIENTS NEEDED: • Basmati rice • Salt • Saffron • Extra virgin olive oil • Potato • Coriander seeds

Wash and drain the rice 3 times to wash some of the starch and grit out. Let the rice soak in water while you continue to prepare the rice.

Fill a large non-stick pot with water and add salt. Bring to boil.

Using a mortar and pestle, crush the saffron and let the saffron bloom with a little hot water from the pot.

Pour out the water from the rice bowl and add wet rice to the pot. Let the water come to boil again and cook until rice is soft on the outside but hard on the inside, about 6 minutes.

Pour the contents of the pot through a fine colander.

Return the pot to the burner, set heat to medium and add  oil and coriander seeds.

Arrange potato slices along the bottom of the pot in one layer.

Using a spatula, gently scoop the drained rice into the pot.

Scatter rice in a pyramid shape until finished. Press hangle of spatula into the rice for a steam vent and top with olive oil.

Cover the lid with a clean towel and set firmly on the  pot. Reduce heat to low and steam until done, about 45 minutes.

Remove a scoop of rice and put in a bowl with saffron water and combine. Scatter remaining rice in serving platter.

Top rice with saffron rice and arrange tahdig around the rice.

For full  details click on the link below.

Arrow