Recipe of Quick Chelo with crispy tahdig(persian steamed white rice)

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The ingredients needed to make Chelo with crispy tahdig(persian steamed white rice):

1. Get 3 cups(600 grams) iranian or basmati long grain rice
2. Get 4 table spoon salt for soaking
3. Take Canola oil
4. Make ready Butter
5. Prepare Saffron water
6. Take Lavash bread or potatos

Persian Steamed White Rice - Chelow. Persian rice is the key element of Persian cuisine. This post will help you master the essential Persian rice with a crispy golden crust, known as tahdig. Instead of cooking rice by water absorption, this method calls for steaming to achieve elegant, separated grains with a crispy tahdig crust.

Instructions to make Chelo with crispy tahdig(persian steamed white rice):

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!

This post will help you master the essential Persian rice with a crispy golden crust, known as tahdig. Instead of cooking rice by water absorption, this method calls for steaming to achieve elegant, separated grains with a crispy tahdig crust. You will know it is parboiled when the colour of the grains turns from the normal dullish white to a more. TahDig turns a beautiful golden brown color and is crispy and delicious. TahDig is thought to be the best part of the rice among Persians and Persian food lovers everywhere.

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