Chelou ta dig

Chelou ta dig

Steamed crusty rice

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

This is the rice dish by which the expertise of a Persian cook is gauged. While plain chelou gives a rice so light and fragrant, each grain glistening separately, chelou ta dig is all this, plus crusty, crunchy golden-brown rice for a completely new rice-eating experience — except to the Persians, of course.

Ingredients

Quantity Ingredient
Chelou, see recipe for ingredients and method
see method for extra ingredients

Method

  1. Follow the basic chelou method, to the stage where you have drained the partly cooked rice. Combine about 185 g of the rice with a beaten egg yolk or 60 g yoghurt, then spread it in the butter-swirled saucepan.
  2. Spoon the remaining rice on top in a mound, and continue with the basic chelou method, until you come to the cooking.
  3. Cook over medium heat for 15 minutes, then reduce the heat to medium–low for a further 30 minutes. By this time the bottom of the rice should be golden brown and crisp.
  4. Place the pan on a cold surface for a few minutes to loosen the rice from the base.
  5. Spoon the fluffy rice into a heated dish. Break up the crusty layer into pieces and arrange around the rice, browned side up. Serve with kababs and khoreshes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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