Chelo Seebzamini Iranian Rice With Saffron Potatoes Recipes

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CHELO SEEBZAMINI -- IRANIAN RICE WITH SAFFRON POTATOES



Chelo Seebzamini -- Iranian Rice With Saffron Potatoes image

This comes from a Middle Eastern cookbook and was posted for a request on the talk boards. I have not tried it yet.

Provided by Sackville

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups uncooked long-grain white rice
1/2 teaspoon saffron thread
1 pinch sugar
1 teaspoon warm water
5 tablespoons melted butter
2 tablespoons butter, cut into cubes
2 small baking potatoes, peeled and very thinly sliced

Steps:

  • In a 3-4 quart casserole dish, with a tight fitting lid, bring 6 cups of water to a boil over high heat.
  • Pour the rice in slowly so the water doesn't stop boiling.
  • Stir a couple times, boil for 5 minutes and then drain in a sieve.
  • Meanwhile, crush the saffron and sugar together and dissolve in the teaspoon of warm water.
  • Pour it into the casserole along with the melted butter.
  • Add the potatoes and turn them with a spoon until they are coated.
  • Spread the potatoes out flat so they cover the bottom of the dish.
  • Spoon the rice over them, mounding it slightly in the centre.
  • Dot the top of the rice with the remaining butter.
  • Cover tightly and cook over a high heat for 5 minutes.
  • Now place a sheet of aluminium foil over the dish to seal it completely.
  • Put the lid back in place, reduce the heat as low as possible and steam the rice and potatoes for 45 minutes, or until tender.
  • To serve, spoon the rice in a mound on a heated platter.
  • Lift out the potatoes and serve them browned side up on the rice.

Nutrition Facts : Calories 569.3, Fat 20.8, SaturatedFat 12.9, Cholesterol 53.4, Sodium 150.4, Carbohydrate 86.3, Fiber 2.3, Sugar 0.7, Protein 8

PERSIAN STEAMED WHITE RICE (CHELO)



Persian Steamed White Rice (Chelo) image

Provided by Reyna Simnegar

Categories     Rice     Side     Steam     Vegetarian     Rosh Hashanah/Yom Kippur     Saffron     Healthy     Kosher     Vegan     Persian New Year     Boil     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 8 servings

Number Of Ingredients 9

Cooking the rice
5 cups basmati rice, checked and rinsed
12 cups water
1/2 cup canola oil
3 tablespoons salt
Steaming the rice and making tadig
1/4-inch canola oil poured into the bottom of the saucepan
2 tablespoons water
1/4 teaspoon turmeric or powdered saffron (optional, for a more authentic flavor)

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!

IRANIAN RICE WITH POTATO CRUST AND SAFFRON



Iranian Rice With Potato Crust and Saffron image

Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.

Provided by Dancer

Categories     Long Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup rice
4 cups water
1/4 teaspoon saffron
1/2 teaspoon warm water
2 small potatoes
1/4 cup melted butter

Steps:

  • Clean, wash, and soak rice for 30 minutes.
  • Cook in a pan with 4 cups water.
  • Boil on high heat for 5 minutes.
  • Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
  • Mix saffron and warm water; set aside.
  • Peel potatoes and cut into thick round slices.
  • Pour saffron in a pan.
  • Add 2 tbsps. melted butter and potatoes, and mix very well.
  • Spread sliced potatoes in the bottom of the pan and spoon all rice over.
  • Sprinkle with remaining butter.
  • Cover pan with aluminum foil and leave on very low fire until done.
  • Transfer rice to a platter so that sliced potatoes are on top of rice.

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