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Loading...| 2 cups iranian rice | |
| salt | |
| 4 teaspoons butter , melted | |
| 4 raw egg yolks | |
| freshly ground black pepper | |
| dried sumaq ( optional ) |
| 1. | Rinse the rice several times until the water runs clear and drain. |
| 2. | In a large pot, bring water and 1 tablespoon of salt to a boil. |
| 3. | Add the rice and stir to prevent sticking. |
| 4. | Cook the rice for about 10 minutes or until it is still a bit firm. |
| 5. | Drain the rice and rinse it with cold water. |
| 6. | Melt the butter and mix it with egg yolks and black pepper. |
| 7. | In a non-stick pot, put a little bit of melted butter on the bottom. |
| 8. | Layer the rice on top of the butter, leaving a hollow in the center. |
| 9. | Pour the egg and butter mixture onto the hollow. |
| 10. | Cover the pot with a cloth and a lid. |
| 11. | Cook on high heat for 10 minutes, then reduce heat to low and cook for an additional 30-40 minutes. |
Chelo is a staple in Persian cuisine and is great for accompanying many dishes.
The steaming technique makes the rice fluffy and easy to digest.
It can be time-consuming to prepare and cook rice using this method.
Rice is a good source of energy and a staple of many cultures.
It is gluten-free and easy to digest, which makes it suitable for many diets.
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