Chelow is the steamed white rice served with nearly every Iranian stew and kabab, and tahdig (literally "bottom of the pot") is its crisp golden crust. The method is simple: parboil, drain, then steam slowly over a layer of oil.
Prep: 1 hour (includes soaking) · Cook: 1 hour · Serves: 4 to 6
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Ingredients
- 3 cups extra-long-grain rice (basmati or sella)
- 3 tbsp fine salt for the soaking and boiling water
- 5 tbsp sunflower or other neutral oil, divided
- 2 tbsp butter (optional)
- 1/4 tsp ground saffron steeped in 3 tbsp hot water (optional)
- 2 tbsp plain yogurt (optional, for a yogurt tahdig)
Method
- Rinse the rice 4 to 5 times until the water runs clear. Cover with cold water, stir in 1 tbsp salt and soak for 1 hour.
- Bring a large pot of water with 2 tbsp salt to a rolling boil. Add the drained rice and boil for 6 to 8 minutes, until the grains are soft outside but still firm in the center. Drain in a colander and rinse briefly with lukewarm water.
- In a heavy non-stick pot, heat 3 tbsp oil over medium heat. For a yogurt tahdig, mix 1 cup of the parboiled rice with the yogurt and half the saffron water and spread it over the bottom; otherwise spread a plain layer of rice.
- Spoon the rest of the rice on top, building it into a mound. Make 5 or 6 holes with the handle of a spoon so steam can escape. Drizzle the remaining oil (and melted butter) over the top.
- Cook on medium for 8 to 10 minutes, until you hear a steady sizzle. Wrap the lid in a clean kitchen towel, cover tightly and cook on the lowest heat for 45 to 50 minutes.
- Spoon the fluffy rice onto a platter and drizzle a few spoonfuls with the remaining saffron water. Set the pot bottom in cold water for 1 minute, then flip or lift out the tahdig in one piece and break it into shards.
Tips
- A non-stick pot makes releasing the tahdig much easier.
- For potato tahdig, line the oiled pot with thin potato slices before adding the rice.
- Sella (parboiled) rice gives very separate grains and is forgiving if you boil it a minute too long.
FAQ
Why is my tahdig pale?
The heat was too low at the start or there was not enough oil. Wait for a clear sizzle before you turn the heat down.
Why is it burnt?
The heat was too high during the long steam. Use the lowest setting, or a heat diffuser on a strong burner.
What do I serve chelow with?
Classic pairings are ghormeh sabzi, gheymeh, fesenjan and every kind of kabab.