Persian Steamed Saffron Rice (Chelo) Recipe

Posted on
 You will need to soak the rice for at least Persian steamed saffron rice (chelo) recipe

You will need to soak the rice for at least 2 hours, or overnight if possible, for a fluffier result. Once you smell the rice toasting, you know a good crust (tahdig) is forming.

Serves 6
Preparation 2hr 30min
Cooking 1hr 10min

By
Angela Nahas

Ingredients

600 g (3 cups) basmati or long grain rice
1 tsp saffron threads
½ tsp white sugar
2 tbsp natural yoghurt
150 g ghee
1 tsp nigella or cumin seeds

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place rice in a large bowl and cover with lukewarm water. Using your hand, agitate rice, then drain. Repeat process twice more or until water runs clear. Add 1.5 litres water and 2 tbsp salt to rice, cover and stand for 2 hours or overnight. Drain.

Bring 1.5 litres water and 2 tbsp salt to the boil in a large saucepan. Add rice and cook, stirring occasionally, for 8 minutes or until grains are just softened. Drain, rinse in cold water and drain again. Reserve the pan.

Using a mortar and pestle, grind saffron and sugar until fine. Place in a bowl with 60 ml
hot water and stir to dissolve. Set aside.

Place 2 cups drained rice in a bowl with yoghurt, 50 g ghee, nigella seeds, 125 ml water and ½ tsp saffron water, and stir to combine. Transfer rice mixture to reserved pan and spread to cover the base. Add remaining rice and shape to form a mound. Using the handle of a wooden spoon, make 4 holes in rice mound. Cook, covered, over high heat for 15 minutes or until a crust starts to form on the base; check by using a spoon to gently pull rice away from the side of the pan.

Meanwhile, combine remaining 100 g ghee and 100 ml warm water in a bowl. Pour over rice. Place a clean tea towel over the saucepan, replace lid and secure ends of tea towel to lid handle to keep away from the flame. Reduce heat to medium. Cook for a further 45 minutes or until the rice is tender and fluffy. Remove saucepan from heat and stand for 5 minutes.

Combine 1 cup cooked rice and remaining saffron water in a bowl. Spoon the remaining cooked rice onto a large plate, leaving the crust (tahdig) at the bottom in one piece in the pan, and spoon over saffron rice mixture. Serve tahdig on the side.

As seen in Feast Magazine, Issue 13, pg87.

Photography by John Laurie

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *