This classic Persian rice dish, known as Chelo, is the cornerstone of Iranian cuisine. Made with long-grain rice that is soaked, parboiled, and then steamed to perfection, it offers a light, fluffy texture with distinct, separate grains. The method creates a desirable crispy layer at the bottom of the pot, known as tahdig, which is highly prized. It serves as an elegant and essential side dish for kebabs, stews, and grilled meats. While it requires patience and attention to detail, the result is a fragrant, restaurant-quality rice that elevates any meal. Perfect for family dinners or special occasions where presentation and texture matter.
Chelo (Persian Steamed Rice
Description
This classic Persian rice dish, known as Chelo, is the cornerstone of Iranian cuisine. Made with long-grain rice that is soaked, parboiled, and then steamed to perfection, it offers a light, fluffy texture with distinct, separate grains. The method creates a desirable crispy layer at the bottom of the pot, known as tahdig, which is highly prized. It serves as an elegant and essential side dish for kebabs, stews, and grilled meats. While it requires patience and attention to detail, the result is a fragrant, restaurant-quality rice that elevates any meal. Perfect for family dinners or special occasions where presentation and texture matter.Ingredients
Directions
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Rinse the rice thoroughly in cold water until the water runs clear to remove excess starch.
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Place the rinsed rice in a large bowl, add 1/4 cup salt and enough cold water to cover by 1 inch, and soak for at least 6 hours (or 2 hours for non-Iranian rice).
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Bring 6 cups of fresh water to a rolling boil in a heavy 3-4 quart saucepan with a tight-fitting lid.
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Drain the soaked rice thoroughly.
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Slowly pour the drained rice into the boiling water in a thin stream to prevent the water from stopping its boil.
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Stir once or twice, then boil uncovered for 5 minutes until the grains are parboiled but still firm in the center.
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Drain the parboiled rice in a fine-mesh sieve.
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Return the empty saucepan to the heat and add 1 cup fresh water and the melted butter.
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Once the water boils, pour the parboiled rice into the pan, mounding it slightly in the center.
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Place a strip of aluminum foil directly on top of the rice, then cover tightly with the lid to trap steam.
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Reduce heat to low and simmer for 20-25 minutes until the water is absorbed and the rice is tender.
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Remove from heat and let stand for 5 minutes.
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To serve, mound the rice onto plates. Traditionally, place a pat of butter and a raw egg yolk in the center well, sprinkled with salt, pepper, and sumac.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210.0kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 3.0g15%
- Cholesterol 0.0mg0%
- Sodium 390.0mg17%
- Total Carbohydrate 33.6g12%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
