Food, drink, film and other random thoughts from The Lone Star State.

Saturday, December 10, 2005

Chelo (Persian Rice)

  • 3 C Basmati
  • 8 C Water
  • 2 T Salt
  • 1 Stick Butter, melted
  • 1/2 t Saffron, dissolved in 2T hot water

1 Clean and wash rice 5 times in cold water.

2 Soak the rice in 8 cups of water with 2T of salt for at least two hours. Drain and wash.

3 Bring 8 cups of water and 2T of salt to a boil in a large pot. Pour the rice into the pot and boil for 6 minutes, stirring several times to loosen grains stuck to the bottom. Drain rice and rinse in lukewarm water.

4 In the same pot heat half the butter, 2T water and a drop of dissolved saffron.

5 Put the drained rice back into the pot.

6 Dissolve the remaining butter in 2T of hot water and pour over the rice. Place a clean dishtowel over the pot and cover firmly with a lid to prevent steam from escaping. Cook 10 minutes over medium heat, then 50 minutes over low heat. Remove from heat.

7 Cool for 5 minutes without removing the lid. Take out 1C of rice and mix with the remaining safrron. Reserve this rice as a garnish.

8 Gently remove the rice from the pot and place into a large platter (gently because there will be a crust at the bottom). Detach crust at bottom with a wooden spoon and serve on the side (this part is considered a delicacy).


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