Persian Rice With Golden Crust
 
Prep time
Cook time
Total time
 
Known in Persian as "Chelo", this delicious rice is made with tangy, tart barberries and is crowned by a crunchy, golden crust called "Tah-dig". Serve it with Kebabs and Cucumber-Mint Yogurt Sauce for a wonderful Parisian feast.
Author:
Cuisine: Persian
Serves: 6
Ingredients
  • 2 Quarts Water
  • 1 Tablespoon Salt
  • 3 Tablespoons Barberries
  • 3 Cups Long-Grain Basmati or Jasmine Rice
  • 1 Cube Butter
Instructions
  1. Place rice in a strainer and wash under running water until water runs clear.
  2. In a large, nonstick saucepan or Dutch Oven bring 2 quarts water to a boil.
  3. Add salt, barberries and rice to boiling water.
  4. Boil for approximately 10 minutes or until rice is half cooked and al dente.
  5. Drain rice through a strainer, reserving the cooking water.
  6. Melt butter in the nonstick Dutch Oven used to boil the rice.
  7. Spoon the half cooked rice evenly over the melted butter.
  8. Using the end of a wooden spoon, make 6 to 8 holes in the rice.
  9. Carefully pour 1 cup of the reserved cooking water into the holes.
  10. Place a dish towel tightly across the top of the Dutch Oven and replace the lid.
  11. Fold up the edges of the dish towel over the lid and continue cooking on low heat.
  12. After 15 minutes check rice. If needed, add a small amount of the reserved water.
  13. Continue cooking on moderately low heat for about 30 minutes or until the rice is tender and a golden crust forms on the bottom of the rice.
  14. Check the crust using a metal spatula.
  15. Invert rice onto a serving platter, taking care to include all of the golden crust.
Recipe by After Orange County at http://afterorangecounty.com/2014/03/21/celebrating-spring-with-a-persian-nowruz-feast/