Chelo Recipes

CHELO

Steps:

• Wash the rice in cold water, then drain and place in a large bowl. Add about 8 cups of warm water. Allow to sit for 2-3 hours, covered.
• After the rice has soaked, drain and reserve 6 cups of the water in a medium saucepan.
• Boil water, then add rice and salt.
• Cook for about 10 minutes, then remove from heat and drain.
• Cover the bottom of the saucepan with vegetable oil, add the rice, then add 2 more tbsp vegetable oil on top.
• Simmer on low for 20 minutes, or until rice is done.

CHELO (PERSIAN STEAMED RICE)

Steps:

• If you are using Iranian rice, start at least 6 hours ahead.
• Spread it on a clean surface and pick out and discard any dark or discolored grains.
• Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
• Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
• If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours.
• In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat.
• Drain the rice thoroughly and pour it into the boiling water.
• in a slow, thin stream so the water does not stop boiling.
• Stir once or twice, then boil briskly, uncovered for 5 minutes.
• Drain in a sieve.
• Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan.
• Cover the pan tightly with a strip of aluminum foil and set the lid in place.
• Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan.
• Serve at once.
• Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each.
• A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak.

PERSIAN STEAMED WHITE RICE (CHELO)

Steps:

• To cook the rice
• 1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
• 2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
• 3. After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is "al dente" (see above). Turn off the heat and pour rice into the colander to drain; set aside.
• To steam and make tadig
• 1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add 1/4-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
• 2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until rice begins to steam.
• 3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
• 4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
• 5. With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.
• Optional garnish: Saffron Rice
• 1. To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water. Steep for a few minutes, until the water becomes yellow.
• 2. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo.
• To reheat this rice:
• Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!

SPECIAL EVERYDAY RICE (CHELO)

Steps:

• Wash the rice thoroughly, then place in a large pot with 3 tablespoons of the salt and enough cold water to cover by 2 inches. Let soak for 2 to 3 hours.
• Drain well in a fine sieve. In the same pot, bring 4 quarts of water to a vigorous boil. Add the remaining 1 tablespoon salt, then gradually sprinkle in the rice. Stir gently to prevent sticking, and bring back to a boil. After the rice has been boiling for 2 minutes, test for doneness. The rice is ready when the outside is tender but there remains a slight uncooked resistance at the core of the grain. If the core of the grain is brittle, it's not done enough. Continue to check the rice until done, usually about 4 minutes, then drain in the sieve and rinse with tepid to cool water (to prevent cooking any more).
• Place the pot back over high heat and add the oil or butter and 1 tablespoon water. In a small bowl, whisk together the yogurt and egg. Stir in about 1/2 cup rice, then place in the sizzling oil and spread over the bottom of the pot. Gradually add the remaining rice, sprinkling it in to form a mound. Use the handle of a wooden spoon to make three or four holes through the mound to the bottom, then cover the pot with a lid wrapped in a tea towel. (The towel helps seal the lid and absorbs moisture from the rising steam.) Heat over medium-high heat until steam builds up, 1 to 2 minutes, then lower heat to medium-low and cook for about 30 minutes. When it is done, the rice will be tender and fluffy with a flavorful crust, the tahdig, on the bottom.
• The tahdig comes off more easily if, before removing the lid, you place the pot in an inch of cold water (in the sink) for a minute. Then remove the lid and, if you're using saffron, gently spoon about 1 cup rice into the saffron water mixture; stir to blend. Mound the remaining rice on a platter. Sprinkle on the saffron rice, if you have it. Place chunks of the crust on top or on a separate plate; it's a big treat.

CHELO NACHODO (CHICKEN & CHICKPEA STEW WITH RICE)

Steps:

• To prepare stew: Bring water to a boil, add chicken pieces and remove foam as it cooks.
• Add chickpeas, onions, celery, carrots, zucchini, salt, pepper and cumin seed.
• Cover pan and cook over moderate heat for 45 minutes Add coriander, dill, and lemon juice. Simmer over low heat for 15 minutes more.
• This is sufficient to tenderized chicken and ingrate all seasonings.
• To prepare rice: Bring 4 cups water and salt to a boil in pan.
• Add rice and cook over moderate heat for 5 minutes Drain rice in colander and rinse with cold water.
• Return rice to pan and pour oil over all.
• Cover pan and cook over low heat for 1/2 hours No other water is added and rice cooks only moisture clings to it after rinsing.
• The rice will develop a crisp bottom layer.
• Serve rice and stew separately.
• Each diner takes their own portion of rice and cover it with as much stew as they wish.
• Serve warm.

PERSIAN CHELO WITH CHICKEN

Steps:

• Soak the rice for at least half an hour, drain and rinse until water runs clear.
• Melt 3 tbsp butter in a heavy pot over medium heat. Add onions and saute for 5 minutes or until softened.
• Add allspice, cinnamon and black pepper. Season with salt. Cook for 1 minute or until fragrant.
• Add rice and water and bring to a boil. Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly el dente.
• Remove from heat and spread rice on a baking sheet to cool. Season with more salt if needed.
• For the chicken filling: Heat 1 tbsp of oil in a skillet over medium heat. Add onions and saute for 6 to 8 minutes or until just beginning to brown. Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant.
• Season chicken with salt and pepper. Add chicken to skillet and saute for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to a boil.
• Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink. Add spinach and raisins and cook for 2 more minutes or until spinach wilts. Stir in mint. Taste for seasoning and allow to cool for 10 minutes.
• Melt remaining butter in a 10 inch nonstick skillet (used my wonderful cast iron pan for this) over medium heat until butter is foamy. Remove and reserve 2 tbsp of melted butter. Remove pan from heat and add half of rice, spreading it evenly over base of skillet. Use a spatula to compress the rice slightly. Spoon chicken misture over the rice in an even layer. Finish with remaining rice, again compressing with a spatula. Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape. Drizzle with reserved butter.
• Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom. Watch so it does not get too dark. Remove from heat and let stand for 5 minutes. Use a spatula to loosen sides. Reverse pan onto a large serving plate to the golden bottom is on the top.
• Break up mixture with a spoon. Garnish with pistachios and candied orange.