PERSIAN STEAMED WHITE RICE (CHELO)
Provided by Reyna Simnegar
Categories Rice Side Steam Vegetarian Rosh Hashanah/Yom Kippur Saffron Healthy Kosher Vegan Persian New Year Boil Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 9
Steps:
- To cook the rice
- 1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
- 2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
- 3. After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is "al dente" (see above). Turn off the heat and pour rice into the colander to drain; set aside.
- To steam and make tadig
- 1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add 1/4-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
- 2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until rice begins to steam.
- 3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
- 4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
- 5. With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.
- Optional garnish: Saffron Rice
- 1. To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water. Steep for a few minutes, until the water becomes yellow.
- 2. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo.
- To reheat this rice:
- Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!
CHELO (PERSIAN STEAMED RICE)
Make and share this Chelo (persian Steamed Rice) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 30m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- If you are using Iranian rice, start at least 6 hours ahead.
- Spread it on a clean surface and pick out and discard any dark or discolored grains.
- Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
- Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
- If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours.
- In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat.
- Drain the rice thoroughly and pour it into the boiling water.
- in a slow, thin stream so the water does not stop boiling.
- Stir once or twice, then boil briskly, uncovered for 5 minutes.
- Drain in a sieve.
- Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan.
- Cover the pan tightly with a strip of aluminum foil and set the lid in place.
- Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan.
- Serve at once.
- Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each.
- A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak.
PERSIAN BASMATI RICE CHELO (TAHDIG)
Cook rice the Persian way. The holy grail of Persian cuisine and the centre of every meal, the rice is steamed to achieve elegant, separated grains
Provided by Sabrina Ghayour
Categories Side dish
Time 1h35m
Number Of Ingredients 4
Steps:
- Heat a large saucepan over a medium heat if using gas, or a medium-high heat if using electric. Fill the pan with boiling water and add the rice with a generous handful of crushed sea salt flakes. Boil for 6-8 mins until the rice is parboiled. You will know it is parboiled when the colour of the grains turn from the normal dullish white to a more brilliant white, and the grains become slightly elongated and begin to soften.
- Drain the rice and rinse it immediately under cold running water for a couple of minutes until it is cool. Line the bottom of the saucepan used to parboil the rice with some non-stick baking parchment (see tip).
- Return the paper-lined saucepan to the hob and pour in a generous drizzle of the oil with the butter. Season the base of the pan with some crushed sea salt flakes. Scatter the rice into the pan. Ensure you scatter it, don't pack it in - you want the lightness of the falling rice to allow for steam to rise up. Wrap the pan lid in a tea towel (to lock in the steam and make for a secure, tight seal), cover the pan and cook the rice on the lowest temperature possible for 45 mins if using gas, or a medium-low heat for 1 hr 30 mins if using electric. The grains should be puffed up when cooked.
- Once the rice is cooked, remove it from the pan (it can help to place a large serving dish over the pan and flip the rice onto the dish). Scrape out the tahdig (this is the crusty bit, it means 'bottom of the pan') and serve on top of the rice.
Nutrition Facts : Calories 375 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 60 grams carbohydrates, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
PERSIAN CHELO WITH CHICKEN
An Iranian dish of rice and chicken baked together on top of the stove to give a crisp crust and soft filling. The rice and filling can be served separately without the final baking. The first seven ingredients are for the rice. The remainder are for the chicken with the exception of the pistachios and the candied orange peel which is the garnish. I apologize for the presentation, we are in the process of moving and I did not have a serving platter, so aluminum foil and a cookie sheet had to serve the purpose. This recipe is from Food & Drink Magazine Spring 2015. We thought it was wonderful, gets a little spicier the next day but not over the top.
Provided by Kim738
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- Soak the rice for at least half an hour, drain and rinse until water runs clear.
- Melt 3 tbsp butter in a heavy pot over medium heat. Add onions and saute for 5 minutes or until softened.
- Add allspice, cinnamon and black pepper. Season with salt. Cook for 1 minute or until fragrant.
- Add rice and water and bring to a boil. Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly el dente.
- Remove from heat and spread rice on a baking sheet to cool. Season with more salt if needed.
- For the chicken filling: Heat 1 tbsp of oil in a skillet over medium heat. Add onions and saute for 6 to 8 minutes or until just beginning to brown. Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant.
- Season chicken with salt and pepper. Add chicken to skillet and saute for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to a boil.
- Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink. Add spinach and raisins and cook for 2 more minutes or until spinach wilts. Stir in mint. Taste for seasoning and allow to cool for 10 minutes.
- Melt remaining butter in a 10 inch nonstick skillet (used my wonderful cast iron pan for this) over medium heat until butter is foamy. Remove and reserve 2 tbsp of melted butter. Remove pan from heat and add half of rice, spreading it evenly over base of skillet. Use a spatula to compress the rice slightly. Spoon chicken misture over the rice in an even layer. Finish with remaining rice, again compressing with a spatula. Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape. Drizzle with reserved butter.
- Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom. Watch so it does not get too dark. Remove from heat and let stand for 5 minutes. Use a spatula to loosen sides. Reverse pan onto a large serving plate to the golden bottom is on the top.
- Break up mixture with a spoon. Garnish with pistachios and candied orange.
Nutrition Facts : Calories 913.8, Fat 51.9, SaturatedFat 18.2, Cholesterol 169.2, Sodium 793.1, Carbohydrate 79, Fiber 7.6, Sugar 16.7, Protein 36.1
More about "persian steamed white rice chelo recipes"
CHELO (STEAMED PERSIAN RICE) - CHEF'S MANDALA
From chefsmandala.com
5/5 (2)Calories 320 per servingCategory Side
- Wash the rice by placing it in a deep bowl and filling it with cold water. Swirl the water around with your hand until it is cloudy. Carefully drain the water. Repeat 4 or 5 times until the water is clear. Set aside.
- Bring 6 cups of water to a boil in a large, nonstick sauce pot or a large iron pot and add the salt and 1 tablespoon of the oil.
- Add ¼ cup of water to the rice pot and 1 tablespoon of the oil to the rice pot. Swirl it around. Add 1 large spoon of rice into the middle of the pot and add spoonful after spoonful in a mound until all the rice is used.
CHELO: PERSIAN STEAMED WHITE RICE | RECIPE - KOSHER.COM
From kosher.com
Servings 8Category Sides
CHELOW (PERSIAN-STYLE RICE WITH GOLDEN CRUST) - COOK'S …
From cooksillustrated.com
CHELO BA TAHDIG (STEAMED PERSIAN RICE WITH TAHDIG)
From splendidtable.org
PERSIAN STEAMED RICE
From persianmama.com
PERSIAN STEAMED RICE (CHELO) - VANILLAQUEEN
From vanillaqueen.com
PERSIAN STEAMED WHITE RICE - CHELO - SIDE DISH - KOSHER …
From chabad.org
CHELO BA TAHDIG (STEAMED SAFFRON RICE WITH TAHDIG)
From saveur.com
CHELO PERSIAN STEAMED RICE RECIPE - WEBETUTORIAL
From webetutorial.com
PERSIAN STEAMED SAFFRON RICE (CHELO) RECIPE : SBS FOOD
From sbs.com.au
PERSIAN STEAMED WHITE RICE _(CHELO)_ RECIPE - FOOD NEWS
From foodnewsnews.com
CHELO (PERSIAN STEAMED RICE) RECIPE - COOKEATSHARE
From cookeatshare.com
CHELO (PERSIAN STEAMED RICE) - BIGOVEN.COM
From bigoven.com
PERSIAN STEAMED WHITE RICE - CHELO - SIDE DISH - KOSHER …
From chabad.org
PERSIAN STEAMED WHITE RICE - CHELOW • UNICORNS IN THE KITCHEN ...
From pinterest.ca
PERSIAN STEAMED WHITE RICE (CHELO) - GLUTEN FREE RECIPES
From fooddiez.com
21 AFGHAN KABOB RICE RECIPE - SELECTED RECIPES
From selectedrecipe.com
PERSIAN STEAMED WHITE RICE (CHELO) | RECIPE | STEAMED WHITE RICE, …
From pinterest.co.uk
CHELO BA TAHDIG - STEAMED PERSIAN RICE WITH TAHDIG | GUEST …
From nigella.com
CHELO (PERSIAN STEAMED RICE) RECIPE
From free-recipes.co.uk
RECIPE: CHELO (PERSIAN STEAMED RICE)
From mealsteps.com
RECIPE OF QUICK CHELO WITH CRISPY TAHDIG(PERSIAN STEAMED WHITE …
From ruthrecipes.netlify.app
CHELO (PERSIAN STEAMED RICE) - COMPLETERECIPES.COM
From completerecipes.com
PERSIAN RICE AND TAHDIG - A STEP-BY-STEP GUIDE - UNICORNS IN THE …
From unicornsinthekitchen.com
PERSIAN STEAMED WHITE RICE - CHELO
From pinterest.com
ASTRAY RECIPES: CHELO (PERSIAN STEAMED RICE)
From astray.com
PERSIAN STEAMED WHITE RICE (CHELO) | RECIPE | STEAMED WHITE RICE, …
From pinterest.com
PERSIAN STEAMED WHITE RICE (CHELO) | MIDDLE EASTERN RECIPES, …
From pinterest.co.uk
PERSIAN STEAMED SAFFRON RICE (CHELO) RECIPE
From turkishrecipespro.blogspot.com
CHELO WITH CRISPY TAHDIG(PERSIAN STEAMED WHITE RICE) - COOKPAD
From cookpad.com
PERSIAN STEAMED WHITE RICE (CHELO)
From pinterest.jp
CHELO (PERSIAN STEAMED RICE) - CHAMPSDIET.COM
RECIPE OF QUICK CHELO WITH CRISPY TAHDIG(PERSIAN STEAMED WHITE RICE)
From supereasyrecipes.netlify.app
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
PERSIAN STRAINED RICE | CHOLO RECIPE - PERSIANGOOD
From persiangood.com
PERSIAN STEAMED SAFFRON RICE (CHELO) | RECIPE | SAFFRON RICE, FOOD, …
From pinterest.ca
CHELOW WITH TAHDIG, OR PERSIAN STYLE RICE WITH A CRISPY CRUST
From tasteoftheplace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love