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

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, chelo with crispy tahdig(persian steamed white rice). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chelo with crispy tahdig(persian steamed white rice) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Chelo with crispy tahdig(persian steamed white rice) is something which I have loved my entire life.

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. Cover and bring to a brisk boil over high heat. Chelo is Iran's culinary gift to rice lovers worldwide.

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 that.

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. Make ready 4 table spoon salt for soaking
  3. Prepare Canola oil
  4. Prepare Butter
  5. Prepare Saffron water
  6. Get Lavash bread or potatos

Cover and bring to a brisk boil over high heat. 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. Rice is one of the staples in our kitchen and we have many recipes revolving around rice such as Persian tomato rice, dill rice with peas and tahchin.

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!

This post will help you master the essential Persian rice with a crispy golden crust, known as tahdig. Rice is one of the staples in our kitchen and we have many recipes revolving around rice such as Persian tomato rice, dill rice with peas and tahchin. Today's rice recipe with tahdig is one. Tahdig literally means the bottom of the pot. The most common type of tahdig is made with rice (using bread or potatoes is popular as well).

So that is going to wrap this up for this special food chelo with crispy tahdig(persian steamed white rice) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!