Name: Iranian rice (Chelow)
Yield: Serves 4–5
Cuisine: Persian
Ingredients: 1 tablespoon vegetable oil; 1¾ cups (350 g) Iranian long-grain rice or basmati-style long-grain rice; approximately 70 g (2½ oz) coarse salt; 1 tablespoon ghee (or half butter, half vegetable oil)

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

Ingredients

For soaking

1¾ cups (350 g) Iranian long-grain rice or basmati-style long-grain rice
approximately 70

Method

Soaking the Rice

At least 2–3 hours before you want to serve the dish, gently rinse the rice with cold water, discarding the water. Do this at least three times. The water will always remain a bit cloudy, but rinsing removes the excess starch from the rice, which will make the rice fluffy once cooked, with each grain separated.

Add the rice to a lar