Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, chelo with crispy tahdig(persian steamed white rice). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Chelo is Iran's culinary gift to rice lovers worldwide. Persian chelo kabab & rice with crispy "tahdig" or tutong in tagalog. Super tasty and easy way to cook.
Chelo with crispy tahdig(persian steamed white rice) is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Chelo with crispy tahdig(persian steamed white rice) is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have chelo with crispy tahdig(persian steamed white rice) using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chelo with crispy tahdig(persian steamed white rice):
- Make ready 3 cups(600 grams) iranian or basmati long grain rice
- Get 4 table spoon salt for soaking
- Make ready Canola oil
- Get Butter
- Make ready Saffron water
- Take Lavash bread or potatos
This post will help you master the essential Persian rice with a crispy. Buttery saffron rice, crowned with a crisp, golden tahdig, is the perfect centerpiece for your next Persian feast. This calls for the traditional two-step method of Persian rice preparation—parboil and drain, then add enough fat to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy. Persian steamed rice is usually made using white Basmati rice that is a type of long grain rice.
Steps to make Chelo with crispy tahdig(persian steamed white rice):
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Chelo (chelow) is the name for Persian steamed white rice, or rice with saffron. Polo (polow), is when the rice is mixed with other ingredients like meat, vegetables and fruit Rice Tahdig - a crispy base of rice (see below). Potato Tahdig - thinly sliced potatoes. Bread Tahdig - layers of any old flat bread. Mix saffron water with steamed white rice.
So that’s going to wrap it up with this special food chelo with crispy tahdig(persian steamed white rice) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
