All Easy Recipes. Cook all that you can cook. Iranian Rice
(Chelo)
 
Only basmati rice is used, that wonderful rice that comes from India and tastes of nuts. This recipe looks like a bit much but rice is basic to the meal, absolutely basic.

What You Need:            (To Serve: 6)
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  • 2 cups basmati rice
  • 8¼ cups water
  • 2 teaspoons salt
  • ¼ cup ghee or butter

    • How To Cook:
    1. Pick over the rice and remove discolored grains and stones. Place it in a sieve and wash well under running water until water is clear. Drain.

    2. Bring 8 cups water to the boil in a covered heavy 4-quart stove-top casserole. Add the salt and rice, and stir until the water returns to the boil. Boil the rice for 5 minutes. Pour immediately into a large sieve or colander and drain.

    3. In a small pan heat the ghee or butter with ¼ cup water until bubbling. Pour half of this into the pan in which the rice was cooked and swirl to coat the bottom and sides.

    4. Spread half of the partly cooked rice in the bottom of the pan, and even it out with the back of a spoon. Spoon the remainder of the rice on top in a mound. Make a hole in the center with the end of a wooden spoon and pour the remaining ghee mixture on top.

    5. Cover the rim of the pan with a cloth towel and place the lid on firmly. Place an upside-down coffee cup on the towel and pan handle to weigh the towel in place.

    6. Using a heat diffuser, cook the rice over medium-low heat for 10 minutes, reduce the heat to very low, and cook for a further 35 minutes.

    7. The cloth absorbs the steam and makes the rice fluffy and light. During cooking a lightly browned crust will have formed on the bottom of the pan. Stir the rice gently with a fork to distribute the ghee evenly.

    8. Serve this with kebabs and stews, with its bottom crust.
    		 
    		 
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