22min 4 ppl
Chelo (Persian Steamed Saffron Rice)
58 minutes
4 people
Medium31–60 min or 7–12 steps
58 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 6g
Carbs 62g
Fats 6g
About this dish
Parboiled basmati steamed to light, separate grains and marbled with saffron water at the end, the plain rice that Persian meals are built around.
Allergy Info
None
Diet Info
Vegan
Ingredients
Dried Goods
- Basmati Ricerinsed until the water runs clear350 g
- Water600 ml
Spices & Seasonings
- Saffron threadssteeped in 2 tbsp hot water1 pinch
- Fine sea salt2 tsp
Oils & Condiments
- Vegetable Oil40 ml
Utensils
- Fine-mesh sieve
- Large saucepan
- Tea towel
- Mixing bowl
Method
1
Rinse the rice under cold water until it runs clear, then soak it in a bowl of water for 30 minutes.
Approx. 3 minutes
2
Bring a large saucepan of salted water to the boil and parboil the drained rice for 6 minutes until just tender at the edges but firm in the centre, then drain.
Approx. 8 minutes
3
Heat 2 tablespoons of the vegetable oil in the base of a clean saucepan.
Approx. 2 minutes
4
Spoon the parboiled rice into the pan in a mound, drizzling with the remaining oil as you go.
Approx. 4 minutes
5
Poke several holes through the rice mound with the handle of a spoon to let the steam escape.
Approx. 2 minutes
6
Cover the pan lid with a tea towel and cook over low heat for 35 minutes until the rice is tender and fluffy.
Approx. 35 minutes
7
Spoon half the steamed rice into a bowl, mix with the saffron water until golden, then layer it back over the rice for a marbled finish.
Approx. 4 minutes
