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.
Servings: 6 servings
Calories: 484kcal
Ingredients
- 3 cups Basmati Rice
- 8 cups Water
- 1.5 teaspoon Salt
- ⅛ cup Vegetable Oil
- 3 tablespoon Bloomed Saffron
- 2 Flour Tortillas Lavash or any type of thin bread (whole or cut into pieces)
- 4 tablespoon Vegetable Oil
Instructions
- Rinse Basmati rice twice and let it aside. This will help reduce the amount of starch in the rice.
- Fill a large pot with 8 cups water and bring it to boil over high heat.
- Add rinsed Basmati rice and salt to water and let it boil for 7 minutes. Check one grain of rice, the grain should be soft on the edges and you would be able to break it into two using your finger tips but the grain should still be firm in the middle.
- Place a colander in the sink (sink should be clean) and pour the rice and water into the colander, let the water drain.
- Pour some cold water on the rice to stop the cooking process.
- Dry the same pot, pour ⅛ cup vegetable oil at the bottom of the pot. Make sure it cover the bottom of the pot completely. Heat on medium heat.
- Pour saffron at the bottom of the pot (This would give more flavor and aroma to the crispy bottom - Tahdig, but it's optional)
- Place tortillas at the bottom of the pot, cover the bottom entirely.
- Scoop the rice back into the pot, try to bring most of the rice in the middle, making a mountain shape.
- Using the end of a spatula, make 5 holes in the rice to let the steam out. This helps the rice not to be sticky and lets the steam come out. Wrap the lid in a kitchen towel and place it on the pot. Tur the heat to medium low until it starts steaming, about 10 minutes.
- Once the rice starts steaming, pour 4 tablespoon vegetable oil on the rice, cover again and let it steam for another 30 minutes on medium low until fully cooked.
- To serve, turn the heat off. Transfer the rice into the serving platter using a spatula or a large spoon. Then reach to the bottom of the pot and take the flour tortilla (Tahdig) out. Cut it into pieces and serve with rice.
- Serve warm with a delicious Persian stew, or as a side for grilled meat and veggies.
Notes
- To serve, you can mix some of the white rice with a table spoon of bloomed saffron and top the white rice with it.
- Some advise soaking the rice in water overnight. I don't do that, especially with Basmati rice as its texture is different from the rice one would find in Iran.
- Choosing the right pot in which to make Persian rice is very important. Non-stick pots work best here (usually a 6 quart). Dutch ovens are not suitable for this recipe as they keep too much moisture which will make the tahdig soft and the rice sticky.
- Make sure the vegetable oil covers the entire bottom of your pot. This is the key to a good crispy Tahdig.
- The reason we cover the lid in a towel before putting it on the pot to start steaming is that the towel will absorb the steam so it won't drip into the rice.
- It's best to serve tahdig immediately. However you can store the rice in an airtight container and refrigerate for up to 5 days.
Nutrition
Calories: 484kcal | Carbohydrates: 79g | Protein: 7g | Fat: 15g | Saturated Fat: 11g | Sodium: 672mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Calcium: 47mg | Iron: 1mg