Persian Steamed White Rice - Chelow

Step 1

Rinse Basmati rice twice and let it aside. This will help reduce the amount of starch in the rice.

Step 2

Fill a large pot with 8 cups water and bring it to boil over high heat.

Step 3

Add rinsed Basmati rice and salt to water and let it boil for 7 minutes. Check one grain of rice, the grain should be soft on the edges and you would be able to break it into two using your finger tips but the grain should still be firm in the middle.

Step 4

Place a colander in the sink (sink should be clean) and pour the rice and water into the colander, let the water drain.

Step 5

Pour some cold water on the rice to stop the cooking process.

Step 6

Dry the same pot, pour 1/8 cup vegetable oil at the bottom of the pot. Make sure it cover the bottom of the pot completely.  Heat on medium heat.

Step 7

Pour saffron at the bottom of the pot (This would give more flavor and aroma to the crispy bottom - Tahdig, but it's optional)

Step 8

Place tortillas at the bottom of the pot, cover the bottom entirely.

Step 9

Scoop the rice back into the pot, try to bring most of the rice in the middle, making a mountain shape.

Step 10

Using the end of a spatula, make 5 holes in the rice to let the steam out. This helps the rice not to be sticky and lets the steam come out. Wrap the lid in a kitchen towel and place it on the pot. Tur the heat to medium low until it starts steaming, about 10 minutes.

Step 11

Once the rice starts steaming, pour 4 tbsp vegetable oil on the rice, cover again and let it steam for another 30 minutes on medium low until fully cooked.

Step 12

To serve, turn the heat off. Transfer the rice into the serving platter using a spatula or a large spoon. Then reach to the bottom of the pot and take the flour tortilla (Tahdig) out. Cut it into pieces and serve with rice.

Step 13

Serve warm with a delicious Persian stew, or as a side for grilled meat and veggies.