Chelo Persian Steamed Rice
Chelo, or Persian Steamed Rice, is the epitome of elegance in Persian cuisine, celebrated for its fluffy texture, golden crispy tahdig, and fragrant saffron-infused garnish. This traditional recipe elevates simple basmati rice by incorporating time-honored preparation techniques, including soaking and parboiling for perfectly separated grains, and steaming with melted butter for a rich, buttery finish. Optional potato slices amplify the allure with a crisp, golden crust—an indulgent delicacy known as tahdig. A pinch of saffron steeped in hot water adds a luxurious touch, creating a vibrant garnish that brightens the dish. Chelo pairs beautifully with Persian kebabs, stews, or roasted vegetables, making it the ideal centerpiece for any feast. Master this recipe to bring a slice of Persian culinary heritage to your table!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Salt
- 8 cups Water
- 3 tablespoons Unsalted butter
- 3 tablespoons Vegetable oil
- 1 pinch Saffron threads
- 2 tablespoons Hot water
- thin slices Potato slices (optional, for tahdig)
Instructions
Rinse the basmati rice under cold water several times until the water runs clear. This step removes excess starch to ensure fluffy rice.
In a large bowl, soak the rinsed rice in cold water with 2 tablespoons of salt for at least 30 minutes. Drain before cooking.
Bring 8 cups of water to a boil in a large nonstick pot. Add the drained rice to the boiling water and cook for about 5-7 minutes until the grains are soft on the outside but still firm in the center. Drain the rice in a fine mesh sieve or colander.
Dissolve the saffron in 2 tablespoons of hot water and let it steep for a few minutes to release its flavor and color.
In the same pot, heat 3 tablespoons of vegetable oil and 1 tablespoon of butter over medium heat. Optionally, line the bottom of the pot with potato slices or reserve 1 cup of rice to mix with saffron for a golden tahdig layer.
Gently scoop the drained rice back into the pot, shaping it into a pyramid or mound. Avoid pressing the rice. Using the end of a wooden spoon, poke a few holes into the rice mound to allow steam to escape.
Cover the pot lid with a clean kitchen towel to catch condensation, then place the lid securely onto the pot. Cook the rice over medium-low heat for about 40-50 minutes to achieve a crisp tahdig and fluffy rice.
Meanwhile, melt the remaining 2 tablespoons of butter and drizzle it over the cooked rice. If using saffron, mix a small portion of the cooked rice with the dissolved saffron to create golden saffron-tinted rice for garnish.
To serve, carefully invert the pot onto a serving platter to release the tahdig or spoon the rice into a dish and serve the tahdig on the side. Garnish with the saffron-tinted rice.
Serve Chelo warm alongside your favorite Persian dishes such as kebabs or stews.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 14231 mg | 619% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
