Persian Rice, also known as “Chelow,” is a beloved staple in Persian cuisine, admired for its fluffy texture, golden crust (tahdig), and aromatic flavor. Preparing this dish is an art form, blending precise techniques with flavorful ingredients to create a culinary masterpiece.
The process begins with selecting high-quality long-grain basmati rice. The grains are rinsed multiple times to remove starch, ensuring a light and airy result. The rice is parboiled until slightly tender, then drained and layered back into a pot with oil, butter, or ghee. Saffron, often dissolved in water, is drizzled over the layers for its rich color and unique aroma.
What sets Persian Rice apart is the coveted tahdig, a crispy layer formed at the bottom of the pot. This crust, often made from rice, potatoes, or even bread, is achieved by gently steaming the rice over low heat. Once cooked, the rice is fluffed and served, with the tahdig turned out onto the top as the crowning glory.
Would you like a step-by-step guide or insights on pairing it with traditional Persian dishes?