Persian Steamed White Rice (Chelo)
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
To cook the rice 1
2
Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt
3
Cover and bring to a brisk boil over high heat
4
Add the rice and continue cooking over medium to high heat, stirring occasionally
5
After 3-5 minutes, use a slotted spoon to scoop some grains from the water
6
Break one grain in half to make sure it is "al dente" (see above)
7
Turn off the heat and pour rice into the colander to drain; set aside
8
Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt
9
Cover and bring to a brisk boil over high heat
10
Add the rice and continue cooking over medium to high heat, stirring occasionally
11
After 3-5 minutes, use a slotted spoon to scoop some grains from the water
12
Break one grain in half to make sure it is "al dente" (see above)
13
Turn off the heat and pour rice into the colander to drain; set aside
14
To steam and make tadig 1
15
Place the empty 6-quart saucepan back onto the stovetop over medium heat
16
Add 1/4-inch canola oil and 2 tablespoons water
17
Add turmeric and/or saffron powder
18
Stir together
19
Add the drained rice and shape it into a pyramid
20
Cover the pot and cook for 5-7 minutes until rice begins to steam
21
Uncover and place 2 paper towels (one on top of the other) over the rice
22
The ends will extend outside the pot
23
Replace the lid tightly
24
Reduce heat to low and simmer, covered, for 45 minutes
25
Turn off the heat and tilt the lid until ready to serve
26
With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot
27
Serve the rice on a flat serving platter, mounding it into the shape of a pyramid
28
Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice
29
Place the empty 6-quart saucepan back onto the stovetop over medium heat
30
Add 1/4-inch canola oil and 2 tablespoons water
31
Add turmeric and/or saffron powder
32
Stir together
33
Add the drained rice and shape it into a pyramid
34
Cover the pot and cook for 5-7 minutes until rice begins to steam
35
Uncover and place 2 paper towels (one on top of the other) over the rice
36
The ends will extend outside the pot
37
Replace the lid tightly
38
Reduce heat to low and simmer, covered, for 45 minutes
39
Turn off the heat and tilt the lid until ready to serve
40
With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot
41
Serve the rice on a flat serving platter, mounding it into the shape of a pyramid
42
Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice
43
Optional garnish: Saffron Rice 1
44
To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water
45
Steep for a few minutes, until the water becomes yellow
46
Mix saffron water with steamed white rice
47
Use this intensely yellow rice to make designs on the Chelo
48
To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water
49
Steep for a few minutes, until the water becomes yellow
50
Mix saffron water with steamed white rice
51
Use this intensely yellow rice to make designs on the Chelo
52
To reheat this rice: Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot
53
You can also freeze this rice, as long as you do not stir it until it is completely defrosted
54
You can even cook it, freeze it, and later steam it as it defrosts
55
I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier! Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot
56
You can also freeze this rice, as long as you do not stir it until it is completely defrosted
57
You can even cook it, freeze it, and later steam it as it defrosts
58
I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!