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Persian Rice

Posted on 2011-08-12
Persian Rice
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Persian rice, also known as Iranian rice or Chelo, is a key element of Persian cuisine. It is often served alongside a variety of stews, including Gheimeh Stew, Persian Rhubarb Stew, and many others.

Iranian rice is known for its unique cooking method that results in fluffy and aromatic grains. Rice always comes with tahdig crust, a delicious crunchy and crispy layer of rice (bread or potato) at the bottom of the pot which is often served as a special treat alongside the main dish.

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Persian Rice

Yield: Serves 5

Ingredients:
  • 2 1/2 cups (about 450 g) uncooked basmati rice
  • vegetable oil
  • 1/3 cup butter (more or less depends on your taste)
  • 1/4 teaspoon ground saffron
  • thin bread, I used pita bread
  • salt
Instructions:

Dissolve ground saffron in 2 tablespoons of boiling water and set aside (click for How to Use Saffron).

Place rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear.

Then soak rice in salted lukewarm water (with 2 tablespoons salt) for at least one hour.

Persian Rice

Drain the rice and set aside.

Meanwhile, pour water in a large pot (until it is 3/4-full) and bring to a boil over high heat.

Add rice and 1-tablespoon salt to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5 minutes, stirring once or twice. Remove from heat and drain the rice in a colander.

Persian Rice

Pour 6 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Persian Rice

Pour rice over the bread; try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

Persian Rice

Combine 2/3 cup water with 7 tablespoons oil and pour over the rice.

Put the lid on and cook over medium heat until it begins to steam.

Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.

Reduce heat to medium-low and cook for approximately 40-45 minutes.

Persian Rice

When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice (using for garnish) and set aside.

Persian Rice

Melt butter and pour all over the rice.

Remove pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments.

Transfer the rice to a serving dish and garnish with rice and saffron mixture.

For crispy bread crust (Tah-deeg); carefully remove the crusty bottom with a spatula in one whole piece.

Persian Rice

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Filed under: Rice

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Comments

Posted by Arden on 2017-03-15
This sounds so good. Love Persian meals.
Posted by Norma on 2017-02-21
I love persian food specially the rice Colbeh is my favorite place for Persian food
Posted by Linda Sahr on 2011-08-20
I had rice that looked like this in a restaurant in Sugarland, Texas. It was the best rice I ever had.
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