Chelo with crispy tahdig(persian steamed white rice). 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 Note: hear Naz Deravian talk more about the importance of tahdig in Persian cuisine and read from her book Bottom of the Pot in this interview with Francis. Making Persian rice and tahdig is easier than what you think.

Buttery saffron rice, crowned with a crisp, golden tahdig, is the perfect centerpiece for your next Persian feast. This calls for the traditional two-step method of Persian rice preparation—parboil and drain, then add enough fat to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy. That crispy rice is called tahdig, and is often prepared for special occasions or reserved for honored guests. Chelo with crispy tahdig(persian steamed white rice) very diverse and own mind flavor that unique. Some types of Chelo with crispy tahdig(persian steamed white rice) recipes are also adequate convenient to process and dont pick up lengthy. Though not everybody likes Chelo with crispy tahdig(persian steamed white rice) food, nowadays some people are getting attached and like the sundry Chelo with crispy tahdig(persian steamed white rice) foods on hand. This can be visible of the number of restaurants that supply Chelo with crispy tahdig(persian steamed white rice) as one of the dish. You can cook Chelo with crispy tahdig(persian steamed white rice) using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chelo with crispy tahdig(persian steamed white rice)

1. It's 3 of cups(600 grams) iranian or basmati long grain rice.
2. Prepare 4 table spoon of salt for soaking.
3. You need of Canola oil.
4. You need of Butter.
5. You need of Saffron water.
6. You need of Lavash bread or potatos.

It is rich, perfectly crisp and crunchy, and, in my opinion I was thrilled when I saw the the fine folks over at Cook's Illustrated perfected and posted a recipe for Persian style rice with a crispy crust. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo. You can even cook it, freeze it, and later steam it as it defrosts!

Chelo with crispy tahdig(persian steamed white rice) step by step

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!.

I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it just to make our lives easier! Persian rice pilaf with a crispy crust - chelo with tahdig. Just about every culture that cooks rice has a crispy variation, whether it is the beloved crust on For Persians, the basic basmati rice pilaf with a crust is called chelo, and the crust itself is tahdig. The rest of this post, including the recipe, is guest. The holy grail of Persian cuisine and the centre of every meal, the rice is steamed to achieve elegant, separated grains.

Got ingredients for making Chelo with crispy tahdig(persian steamed white rice) recipes is also not hard. You can easily get the main ingredients at the closest supermarket and in fact on the market. There are many types of Chelo with crispy tahdig(persian steamed white rice) that are convenient and quick to process into delicious dishes. You can always practice this Chelo with crispy tahdig(persian steamed white rice) recipe at home, and can serve it to your children and extended family. If you want to cook another foods on our website, we supply sundry types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try they.