Persian Rice Chelow Recipes

Steps:

• To cook the rice
• 1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
• 2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
• 3. After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is "al dente" (see above). Turn off the heat and pour rice into the colander to drain; set aside.
• To steam and make tadig
• 1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add 1/4-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
• 2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until rice begins to steam.
• 3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
• 4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
• 5. 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. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. 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.
• Optional garnish: Saffron Rice
• 1. To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water. Steep for a few minutes, until the water becomes yellow.
• 2. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo.
• To reheat this rice:
• Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. 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!

Steps:

• Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
• Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
• Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
• Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
• Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.

Steps:

• If you are using Iranian rice, start at least 6 hours ahead.
• Spread it on a clean surface and pick out and discard any dark or discolored grains.
• Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
• Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
• If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours.
• In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat.
• Drain the rice thoroughly and pour it into the boiling water.
• in a slow, thin stream so the water does not stop boiling.
• Stir once or twice, then boil briskly, uncovered for 5 minutes.
• Drain in a sieve.
• Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan.
• Cover the pan tightly with a strip of aluminum foil and set the lid in place.
• Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan.
• Serve at once.
• Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each.
• A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak.

Steps:

• Rinse the rice thoroughly in water.
• Bring 2 quarts of water with 2 tablespoons of salt to a boil. Pour drained rice into boiling water and add either the liquid at the top of yogurt or a spoonful of yogurt.
• After boiling for 3 minutes test the rice. you want it to still be firm in the center. If it is not quite ready give it a few more minutes but do not stir the rice.
• When ready strain rice completely and rinse with lukewarm water. Make sure rice is completely strained and grains are not packed too tightly.
• Start a saucepan over medium heat with 1/3 cup of vegetable oil or butter.
• To make the crust mix 1 egg with a teaspoon of yogurt, saffron or turmeric, and some salt in a small bowl.
• Add about 1 cup of rice to the mixture and coat.
• When oil is hot, put egg-coated rice down first, covering the bottom of the pan.
• Then sprinkle remaining rice into the pan using a large slotted spoon. It is important to sprinkle the rice, rather than dump all at once, so it stays fluffy and doesn't get compressed.
• Poke three holes into the rice by using the bottom of the spoon handle. This releases steam.
• Wrap the lid in a clean kitchen towel and put firmly over saucepan. The towel absorbs the steam, preventing moisture from dripping back into the rice and making it soggy.
• The covered pan should stay on high heat for a few minutes until it is steaming. You can tell if it's steaming without taking off the lid by flicking water drops on the outside of the saucepan. If it sizzles and evaporates immediately, the rice is probably steaming, and you can turn it down to medium-low.
• Cook for 30 minutes at this setting, or even lower for an hour, depending on the timing of the rest of your meal.
• When ready to serve, replace lid with a large plate. Flip the pan so rice transfers to the plate crust side up.

Steps:

• Heat a large saucepan over a medium heat if using gas, or a medium-high heat if using electric. Fill the pan with boiling water and add the rice with a generous handful of crushed sea salt flakes. Boil for 6-8 mins until the rice is parboiled. You will know it is parboiled when the colour of the grains turn from the normal dullish white to a more brilliant white, and the grains become slightly elongated and begin to soften.
• Drain the rice and rinse it immediately under cold running water for a couple of minutes until it is cool. Line the bottom of the saucepan used to parboil the rice with some non-stick baking parchment (see tip).
• Return the paper-lined saucepan to the hob and pour in a generous drizzle of the oil with the butter. Season the base of the pan with some crushed sea salt flakes. Scatter the rice into the pan. Ensure you scatter it, don't pack it in - you want the lightness of the falling rice to allow for steam to rise up. Wrap the pan lid in a tea towel (to lock in the steam and make for a secure, tight seal), cover the pan and cook the rice on the lowest temperature possible for 45 mins if using gas, or a medium-low heat for 1 hr 30 mins if using electric. The grains should be puffed up when cooked.
• Once the rice is cooked, remove it from the pan (it can help to place a large serving dish over the pan and flip the rice onto the dish). Scrape out the tahdig (this is the crusty bit, it means 'bottom of the pan') and serve on top of the rice.