Easiest Way to Make Appetizing Chelo with crispy tahdig(persian steamed white rice)

Chelo with crispy tahdig(persian steamed white 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.

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. The result has the tell-tale signs of lovingly prepared. Chelo is Iran's culinary gift to rice lovers worldwide. You can have Chelo with crispy tahdig(persian steamed white rice) using 6 ingredients and 6 steps. Here is how you achieve it.

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

1. You need of cups(600 grams) iranian or basmati long grain rice.
2. You need of salt for soaking.
3. You need of Canola oil.
4. It's of Butter.
5. It's of Saffron water.
6. It's of Lavash bread or potatos.

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. The result has the tell-tale signs of lovingly prepared. A prized aspect of chelo is tah dig, the crispy crust of rice at the bottom of the pan. Made correctly, the tah dig should come out in one piece and be placed on the table alongside the rice for everyone to share a little piece.

Chelo with crispy tahdig(persian steamed white rice) instructions

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!.

Meat kebab is on the top of this list. Any protein dish in general that can have a side. Cover and bring to a brisk boil over high heat. Persian Rice is long-grained, shiny, mouth-watering, saffron stained grains of rice that look like jeweled rice with pieces of golden and crispy Tahdig (crispy potatoes or rice). Persian Rice with Tahdig involves a two-step cooking process where the rice is first par-boiled and then steamed to perfection and Tahdig simply means the crispy bottom layer of the rice.