How To Make Persian Basmati Rice Chelo (Tahdig)
A flavorful and fragrant Persian rice dish with a crispy golden crust on the bottom, known as tahdig.
Serves:
Ingredients
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons salt
- 1/4 cup melted butter
- 1 teaspoon saffron threads
- 2 tablespoons hot water
Instructions
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Rinse the rice under cold water until the water runs clear. Drain well.
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In a large pot, bring 4 cups of water to a boil. Add salt and rice. Cook for 5 minutes until rice is partially cooked.
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In a small bowl, dissolve saffron threads in hot water.
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Drain the rice and return it to the pot. Pour melted butter and saffron water over the rice. Gently mix to combine.
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Place a clean kitchen towel or a layer of aluminum foil over the pot, cover tightly with a lid. Cook on low heat for 30 minutes until rice is fully cooked and the bottom is crispy.
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Remove the pot from heat and let it sit for 5 minutes. Carefully invert the pot onto a serving platter to reveal the crispy tahdig.
Nutrition
- Calories : 370kcal
- Total Fat : 10g
- Saturated Fat : 6g
- Cholesterol : 25mg
- Sodium : 1750mg
- Total Carbohydrates : 65g
- Dietary Fiber : 2g
- Sugar : 0g
- Protein : 6g
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