Chelo Persian Steamed Rice

Chelo, or Persian Steamed Rice, is the epitome of elegance in Persian cuisine, celebrated for its fluffy texture, golden crispy tahdig, and fragrant saffron-infused garnish. This traditional recipe elevates simple basmati rice by incorporating time-honored preparation techniques, including soaking and parboiling for perfectly separated grains, and steaming with melted butter for a rich, buttery finish. Optional potato slices amplify the allure with a crisp, golden crust—an indulgent delicacy known as tahdig. A pinch of saffron steeped in hot water adds a luxurious touch, creating a vibrant garnish that brightens the dish. Chelo pairs beautifully with Persian kebabs, stews, or roasted vegetables, making it the ideal centerpiece for any feast. Master this recipe to bring a slice of Persian culinary heritage to your table!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 2 tablespoons Salt
• 8 cups Water
• 3 tablespoons Unsalted butter
• 3 tablespoons Vegetable oil
• 1 pinch Saffron threads
• 2 tablespoons Hot water
• 0 thin slices Potato slices (optional, for tahdig)

Directions

Step 1

Rinse the basmati rice under cold water several times until the water runs clear. This step removes excess starch to ensure fluffy rice.

Step 2

In a large bowl, soak the rinsed rice in cold water with 2 tablespoons of salt for at least 30 minutes. Drain before cooking.

Step 3

Bring 8 cups of water to a boil in a large nonstick pot. Add the drained rice to the boiling water and cook for about 5-7 minutes until the grains are soft on the outside but still firm in the center. Drain the rice in a fine mesh sieve or colander.

Step 4

Dissolve the saffron in 2 tablespoons of hot water and let it steep for a few minutes to release its flavor and color.

Step 5

In the same pot, heat 3 tablespoons of vegetable oil and 1 tablespoon of butter over medium heat. Optionally, line the bottom of the pot with potato slices or reserve 1 cup of rice to mix with saffron for a golden tahdig layer.

Step 6

Gently scoop the drained rice back into the pot, shaping it into a pyramid or mound. Avoid pressing the rice. Using the end of a wooden spoon, poke a few holes into the rice mound to allow steam to escape.

Step 7

Cover the pot lid with a clean kitchen towel to catch condensation, then place the lid securely onto the pot. Cook the rice over medium-low heat for about 40-50 minutes to achieve a crisp tahdig and fluffy rice.

Step 8

Meanwhile, melt the remaining 2 tablespoons of butter and drizzle it over the cooked rice. If using saffron, mix a small portion of the cooked rice with the dissolved saffron to create golden saffron-tinted rice for garnish.

Step 9

To serve, carefully invert the pot onto a serving platter to release the tahdig or spoon the rice into a dish and serve the tahdig on the side. Garnish with the saffron-tinted rice.

Step 10

Serve Chelo warm alongside your favorite Persian dishes such as kebabs or stews.

Nutrition Facts

Serving size	(2499.7g)

Amount per serving	% Daily Value*
Calories	1149.5

Total Fat 76.8g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 93mg	0%
Sodium 14231.1mg	0%
Total Carbohydrate 106.2g	0%
Dietary Fiber 2.3g	0%
Total Sugars 0.4g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 170.9mg	0%
Iron 6.3mg	0%
Potassium 277.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 5.1%

Carbs: 36.1%