Chelo (Iranian Rice)

[Guest guest]

This is so good you will crave it again and again.

Rain

 

Chelo-Iranian Rice

 

3 cups basmati rice

8 cups water

2 tbsps. salt

3/4 cup melted butter

1/2 tsp. ground saffron, dissolved in 2 tbsps. hot

water

2 tbsps. yogurt, optional

 

Wash rice 5 times in cold water. Bring water and salt

to boil in

a large non-stick pan. Add washed and drained rice.

Boil 6 minutes, stirring gently twice to loosen grains

that may have stuck to

bottom. Drain rice in colander and rinse in lukewarm

water.

In same pot, heat half the butter, 2 tbsps. hot water,

a drop of

dissolved saffron, and yogurt. Taking one spatula at

a time, place

rice gently in pot mounding in the shape of a pyramid.

Dissolve remaining butter in 2 tbsps. hot water and

pour over rice.

Place clean dishtowel over pot and cover firmly with

lid to prevent

steam from escaping. Cook 10 minutes over medium heat

and 50

minutes over low heat. Remove from heat.

Allow to cool 5 minutes on a damp surface without

removing lid.

Put 2 tbsps. of the rice in with remaining saffron and

set aside

for garnish. Gently remove rice from pot without

disturbing crust.

Sprinkle saffron flavored rice over top and serve.

Detach crust

and serve separately

 

 

 

______________________________\

____

Don't get soaked. Take a quick peek at the forecast

with the Search weather shortcut.

http://tools.search./shortcuts/#loc_weather

[Guest guest]

Sound just like the way my Iranian friends make their rice, except when they add

it back to the pot, with the melted butter in the bottom they add slices of

potatoes in a single layer to cover the bottom of the pan Oh are those potatoes

yummy and so crispy, cooking under that pyrmaid of rice. They also poke a few

wholes in the pyrmamid to let the steam escape. When it is down they serve it

on a plate and spoon some candied matchstick cut carrot and orange peel over

it. They put the potatoes on a seperate plate.

Judy

-

Renuka Singh

Saturday, March 10, 2007 8:50 PM

Chelo (Iranian Rice)

 

 

This is so good you will crave it again and again.

Rain

 

Chelo-Iranian Rice

 

3 cups basmati rice

8 cups water

2 tbsps. salt

3/4 cup melted butter

1/2 tsp. ground saffron, dissolved in 2 tbsps. hot

water

2 tbsps. yogurt, optional

 

Wash rice 5 times in cold water. Bring water and salt

to boil in

a large non-stick pan. Add washed and drained rice.

Boil 6 minutes, stirring gently twice to loosen grains

that may have stuck to

bottom. Drain rice in colander and rinse in lukewarm

water.

In same pot, heat half the butter, 2 tbsps. hot water,

a drop of

dissolved saffron, and yogurt. Taking one spatula at

a time, place

rice gently in pot mounding in the shape of a pyramid.

Dissolve remaining butter in 2 tbsps. hot water and

pour over rice.

Place clean dishtowel over pot and cover firmly with

lid to prevent

steam from escaping. Cook 10 minutes over medium heat

and 50

minutes over low heat. Remove from heat.

Allow to cool 5 minutes on a damp surface without

removing lid.

Put 2 tbsps. of the rice in with remaining saffron and

set aside

for garnish. Gently remove rice from pot without

disturbing crust.

Sprinkle saffron flavored rice over top and serve.

Detach crust

and serve separately

 

________

Don't get soaked. Take a quick peek at the forecast

with the Search weather shortcut.

http://tools.search./shortcuts/#loc_weather