Chelow has the same ingredients as kateh except that more care is taken in the cooking process, including presoaking, parboiling, and steaming. This results in a fluffy rice with each grain separate, and the bottom of the pot has a crisp golden brown crust, tah-dig. Tah-dig should be a golden color, never scorched or dark brown. The reputation of Iranian cooks rests on the quality of their tah-dig. Chelow is then eaten with khoresh, called chelow-khoresh, or with kabab, called chelow-kabab.
