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

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, chelo with crispy tahdig(persian steamed white rice). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chelo with crispy tahdig(persian steamed white rice) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Chelo with crispy tahdig(persian steamed white rice) is something which I’ve loved my whole life. They are fine and they look fantastic.

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. Rice tahdig: The most basic types of tahdig, rice tahdig is made simply by pouring some oil into the pot and add the rice all at once.

To get started with this recipe, we must prepare a few components. You can have chelo with crispy tahdig(persian steamed white rice) using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chelo with crispy tahdig(persian steamed white rice):
  1. Take 3 cups(600 grams) iranian or basmati long grain rice
  2. Make ready 4 table spoon salt for soaking
  3. Prepare Canola oil
  4. Get Butter
  5. Prepare Saffron water
  6. Take Lavash bread or potatos

That crispy rice is called tahdig, and is often prepared for special occasions or reserved for honored guests. Persian steamed rice is usually made using white Basmati rice that is a type of long grain rice. Persian chelo kabab & rice with crispy "tahdig" or tutong in tagalog. Super tasty and easy way to cook.

Steps 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!

Chelo Recipe - Just about every culture that cooks rice has a crispy variation, whether it is the beloved crust on the bottom of the Spanish paella, fried rice in Chinese cuisine, or Indian bhel puri (a snack of For Persians, the basic basmati rice pilaf with a crust is called chelo, and the crust itself is tahdig. Persian rice with dates , chopped pistachios and aromatic cardamom is steamed together with an… Learn how to make perfect Persian rice called Tah-dig with step by step instructions. Tah-dig is a Persian rice dish with a crispy Persian rice aka Tahdig has been on my list for quite a while. Chelo (chelow) is the name for Persian steamed white rice, or rice with saffron. Polo (polow), is when the rice is mixed with other ingredients like meat, vegetables and fruit, like Zereshk Polo (Barberry Rice) Rice Tahdig - a crispy base of rice (see below).

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