10+ Chelo With Crispy Tahdig(Persian Steamed White Rice) Article

Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Chelo with crispy tahdig(persian steamed white rice). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chelo with crispy tahdig(persian steamed white rice) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. 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're nice and they look fantastic.

Many things affect the quality of taste from Chelo with crispy tahdig(persian steamed white rice), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chelo with crispy tahdig(persian steamed white rice) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chelo with crispy tahdig(persian steamed white rice) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chelo with crispy tahdig(persian steamed white rice) estimated approx 1 hour.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Chelo with crispy tahdig(persian steamed white rice) using 6 ingredients and 6 steps. Here is how you cook that.

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In my cookpad recipes, I have posted several persian stews like fesenjan( chicken in walnut pomegranate gravy), Khoresht khalal badam( diced meat and almond stew) or chicken with carrots and pitted prune stew. Although putting rice in rice cooker is easy way and is practical for both short grain and long grain rice, I somethimes make chelo when I cook iranian stews or I have guests. Lavash thin flat bread( iranian naan) can be used at bottom of pot before adding rice. This crispy part of chelo( called tahdig)along with fluffy steamed rice worth the effort to make chelo. You can peel and cut potatos in thin oval shapes if you do not have naan. Or you can use lettuce leaves or flour tortillas instead. If there is iranian grocery store you may find long grain aromatic iranian rice otherwise use good quality indian or pakistani basmati rice as I use. This type of cooking is not suitable for short grain rice. Do not use steel pot as your rice will burn quickly. Heat should distribute evenly. So I used metal sheet with small holes under the pot for steaming. Add few threads of saffron to 3 table spoon hot water and microwave for 30 seconds prior to cooking rice. My mom used to have a very small heat proof glass cup to steam saffron water inside the pot along rice. Using microwave is easier.😊

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Ingredients and spices that need to be Prepare to make Chelo with crispy tahdig(persian steamed white rice):

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

Instructions to make 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!

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So that's going to wrap it up with this special food Recipe of Quick Chelo with crispy tahdig(persian steamed white rice). Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!