📝 About This Recipe
Chelow is the undisputed monarch of the Persian table, a masterpiece of long-grain basmati rice where every individual grain is light, fluffy, and separate. This refined steaming technique results in a heavenly aroma of high-quality saffron and a buttery, crisp golden crust at the bottom known as 'Tahdig.' It is the essential foundation for any Persian feast, designed to be the perfect cloud-like bed for succulent kebabs or rich stews.
🥗 Ingredients
The Rice Base
- 3 cups High-quality long-grain Basmati rice (preferably aged)
- 2 tablespoons Fine sea salt (for the soaking water)
- 3 tablespoons Kosher salt (for the boiling water)
- 10 cups Filtered water (for par-boiling)
The Saffron Infusion
- 1/2 teaspoon Saffron threads (finely ground with a pinch of sugar)
- 3 tablespoons Boiling water (to bloom the saffron)
The Tahdig and Finishing
- 4 tablespoons Unsalted butter (melted)
- 3 tablespoons Vegetable oil (neutral flavor like grapeseed or canola)
- 2 tablespoons Whole-milk yogurt (for a thick, golden crust)
- 2 tablespoons Water (to mix with oil for steaming)
👨🍳 Instructions
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1
Place the rice in a large bowl and wash it gently by swirling with cold water. Drain and repeat 4-5 times until the water runs completely clear; this removes excess starch and prevents stickiness.
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2
Cover the washed rice with 2 inches of lukewarm water, add 2 tablespoons of sea salt, and let it soak for at least 2 hours. This strengthens the grains so they can elongate without breaking.
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3
Grind your saffron with a small mortar and pestle. Pour 3 tablespoons of boiling water over it, cover, and let it 'bloom' in a warm spot while you prepare the rice.
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4
In a large, non-stick pot (essential for Tahdig), bring 10 cups of water and 3 tablespoons of kosher salt to a rolling boil.
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5
Drain the soaked rice and gently add it to the boiling water. Boil for 6-8 minutes. Test a grain: it should be soft on the outside but still have a firm, 'al dente' bite in the center.
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6
Immediately drain the rice into a fine-mesh colander and rinse with lukewarm water to stop the cooking process and wash off excess salt.
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7
In a small bowl, whisk together 2 tablespoons of oil, 1 tablespoon of the bloomed saffron water, 2 tablespoons of yogurt, and two spatulas of the par-boiled rice. This is your Tahdig base.
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8
Clean and dry your pot. Add the remaining oil and a splash of water to the bottom, then spread the saffron-yogurt-rice mixture evenly across the bottom, pressing down slightly.
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9
Gently mound the remaining white rice on top of the base in a pyramid shape. Using the handle of a wooden spoon, poke 5-6 holes through the rice to the bottom (without touching the Tahdig) to allow steam to escape.
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10
Drizzle the melted butter and 2 tablespoons of water over the rice mound. Wrap the pot lid in a clean kitchen towel (Damkoni) to absorb excess moisture and fit it tightly on the pot.
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11
Cook on medium-high heat for 5-7 minutes until you see steam escaping from the sides, then reduce heat to low and cook for 45-50 minutes.
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12
Remove from heat. Take 1 cup of the cooked white rice from the top and mix it with the remaining bloomed saffron water in a separate bowl for garnish.
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13
Platter the white rice first, then top with the bright yellow saffron rice. Carefully remove the crispy Tahdig from the bottom using a spatula and place it around the rice or on a side plate.
💡 Chef's Tips
Use a high-quality non-stick pot or a specialized Persian rice cooker to ensure the Tahdig releases easily. Never stir the rice while it is boiling, or you will break the long grains. The 'Damkoni' (towel-wrapped lid) is crucial; it prevents steam from condensing and dripping back onto the rice, which would make it soggy. If you are nervous about the Tahdig sticking, place the bottom of the hot pot in a sink of cold water for 30 seconds before serving to 'shock' the crust loose. Always use real saffron; turmeric is a poor substitute for the floral aroma required for authentic Chelow.
🍽️ Serving Suggestions
Serve alongside Joojeh Kabob (Saffron Chicken) or Kabob Koobideh. Pairs beautifully with a side of 'Mast-o-Khiar' (Persian cucumber and herb yogurt). Always offer a knob of butter and a sprinkle of tart Sumac on top of the hot rice. Serve with 'Sabzi Khordan', a platter of fresh mint, tarragon, radishes, and scallions. Accompany with 'Doogh', a chilled savory yogurt drink with dried rose petals and mint.