Recipe of Award-winning Chelo with crispy tahdig(persian steamed white rice) Cooking Basics for Newbies

Chelo is Iran's culinary gift to rice lovers worldwide. This is the traditional two-step method of rice preparation—parboil the rice and drain, add enough oil to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig, add the rice back to the pot and steam. Chelo is Iran's culinary gift to rice lovers worldwide. This is the traditional two-step method of rice preparation - parboil the rice and drain, add enough oil to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig, add the rice back to the pot and steam.

Chelo with crispy tahdig(persian steamed white rice) is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Chelo with crispy tahdig(persian steamed white rice) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook chelo with crispy tahdig(persian steamed white rice) using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chelo with crispy tahdig(persian steamed white rice):

1. Take 3 cups(600 grams) iranian or basmati long grain rice
2. Get 4 table spoon salt for soaking
3. Get Canola oil
4. Make ready Butter
5. Get Saffron water
6. Prepare Lavash bread or potatos

This is actually a variation of Shrin Polo, all rice in persian cooking has a crispy bottom called Tahdig which translates to 'bottom of the pot'. Sometimes they will slice thin potatoes and add a little oil to the pot and line the bottom of the pan with potatoes and add the par boiled rice to be steamed and the bottom is lovely crispy. This post is a tutorial for preparing several variations of steamed Persian rice, as well as the recipes and techniques for different types of crispy crust at the bottom of the rice, or "Tahdig," that is the best part of any pot of rice!. Please scroll down for Damkesh order information.

Instructions to make Chelo with crispy tahdig(persian steamed white rice):

1. Wash and rinse the rice until water is clear. Put rice in big bowl. Add water until one inch above the rice level. Add 4 table spoon salt and mix gently. Let rice soak in salted water at least for 2 hours.
2. After 2 hour drain the rice. Boil enough water in a pot. For this amount of rice a pot with 20 cm diameter is ok. Usually I do not fill the pot with water more than two_third of the capacity. Rice need space for boiling. Put the drained rice to boiling water. After you add the rice taste the water. It should be salty. If not add onemore table spoon salt. After few minutes rice grains start coming up and you see bubbles and foam. Discard the foams.
3. Check the rice grains with your thumb and second finger. You should be able to half the grain but at the middle not too soft. Now drain the rice in colander. Check the salt. If it is too salty, pour one cup of lukewarm water on top.
4. Heat the pot. Pour some oil to pot.(it is better to use non stick teflon pot). When the oil is hot, assemble lavash pieces in pot.
5. Add rice and make like a cone. Make some holes with end of spatula to allow steam come up better. Now cover the lid with kitchen towl. Set the heat to medium high. When the steam start coming up(about 5 minutes) pour melted butter on top. Set the heat to medium-low. Put metal sheet under the pot. Cover the pot with lid wrapped in kitchen towel. If the lid is loose. Add heavy bowl on top(as I do) to seal the por and prevent steam go out.
6. After about 45 minutes(more or less depending on your stove), rice should be ready. Inside towel should look a bit wet and grains look fluffly and a bit dry around the pot. Gently with spatula take the rice and put in large plate. Add saffron water to top. You can put crispy tahdig on top of plate or serve it in other small plate.Enjoy!

This post is a tutorial for preparing several variations of steamed Persian rice, as well as the recipes and techniques for different types of crispy crust at the bottom of the rice, or "Tahdig," that is the best part of any pot of rice!. Please scroll down for Damkesh order information. Rice is "Polo" in Farsi, and it is the most important component of some Persian dishes. Rice is the most commonly eaten food in Iran. There are two main kinds of rice that have a vast number of varieties in Iranian cuisine: Polow and Chelow.

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