When you go to any meal at a Persian Restaurant or a Persian home, you will be served rice. The very famous Chelo is served quite often. Chelo is a rice made with ghee and the rice is browned on the bottom of the pan and inverted on a plate. The guest will fight for the crusty parts on the bottom, as it is the best part.
Chelo (Persian Rice)
Ingredients
- 2 cups of basmatti rice
- 1 teaspoon of salt
- 1/4 cup of ghee or butter
Directions:
- Wash the rice well and remove any stones from the rice. Keep washing the rice, until the water runs clear. Drain the rice well.
- Bring 2 quarts of water to boil with the salt added. Add the rice now and bring back to boiling. Boil the rice for approximately 5 minutes. Remove from the stove and drain the rice from the water.
- Heat the ghee or butter in a small pan with 1/4 cup of water. Cook this mixture until bubbling. Place half the mixture on the bottom on the pan and with a swirling action coat all sides.
- Place one half of the rice in the pan and then add the other half of rice on top in a mound. Make a hole in the center of the mound and pour the remaining ghee on top.
- Cover the pan with a cloth towel and secure the lid tightly.
- Using a heat diffuser under the pan, cook the rice on low-medium heat for around ten minutes. Reduce the heat to low and cook for an additional 30-35 minutes.
- The cloth absorbs the moisture and makes the rice very fluffy. A lightly brown crust will develop on the bottom during the cooking. Carefully remove the rice and then place the pan in some cold water for a few moments. Carefully remove the crusty bottom with a spatula in one whole piece.
Steamed Rice
Ingredients
- 1 cup of basmatti rice
- 1 teaspoon of salt
- 2 quarts of water
- 1.5 tablespoons of butter
Directions:
- Bring the water to boil in a heavy bottom pan. Add the rice and salt and bring to a heavy boiling stage. Cook the rice for an additional ten minutes and then drain the rice.
- In the same pan, melt the butter over medium heat and return the rice to the pan. Place a towel over the pan edges and secure with a tight lid.
- Cook the rice for 30-35 minutes. The rice will have a steam cloud emerge when you remove the lid, if it is finished cooking.
- Remove the rice carefully. To remove the browned crust on the bottom of the pan, place the pan in cold water for a few moments. Then carefully pry the crust loose with a spatula.
- Although, these recipes take a bit more time and effort. It is well worth the trouble. This rice is wonderful next to a plate of Chelo Kebabs
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