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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chelo with crispy tahdig(persian steamed white rice). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Chelo with crispy tahdig(persian steamed white rice) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Chelo with crispy tahdig(persian steamed white rice) is something which I have loved my entire life.

Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo. Steamed Persian Rice with Tahdig 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 enough oil to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig, add the rice back to the pot and steam.

To begin with this particular recipe, we must prepare a few ingredients. You can have chelo with crispy tahdig(persian steamed white rice) using 6 ingredients and 6 steps. Here is how you cook it.

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. Make ready Canola oil
  4. Get Butter
  5. Prepare Saffron water
  6. Take Lavash bread or potatos

Use this intensely yellow rice to make designs on the Chelo. It is an incredibly popular (in Iran) dish of steamed white rice with saffron. Real, high grade saffron is very expensive, so this recipe just focuses on the rice. Chelo is paired with the classic meat kebab back home in Persia.

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!

Real, high grade saffron is very expensive, so this recipe just focuses on the rice. Chelo is paired with the classic meat kebab back home in Persia. 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. Course Main Course, Side Dish This calls for the traditional two-step method of Persian rice preparation—parboil and drain, then add enough fat to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig.

So that’s going to wrap it up with this special food chelo with crispy tahdig(persian steamed white rice) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!