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Title: Chelo (Basic Persian Rice)
Categories: Grain Israel Jewish Persian
Yield: 1 Servings
| 2 | c | Raw rice salt |
| 4 | c | Water |
| 4 | tb | Corn oil |
| 1/8 | ts | Ground turmeric |
| 2 | tb | Water |
| 1 | md | Potatoes, peeled & cut into 1/4-" thick slices |
The first step in preparing rice in Persian is always the same -- rinsing, soaking, & cooking for 8 mins. From there on you may choose from several recipes, but they all include a crust bottom layer and a dome of perfectly cooked rice resting on top. The crust is formed by bottom layer (plain rice or slices of potato or onions) browned in oil & turmeric covering bottom of container. This is called a tadiq. A slightly less-crisp crust is attained when egg and yoghurt are added to bottom layer, & that is called a tachin. The perfection of rice is assured by initial half-cooking, & then by steaming it slowly over low heat. This "dome" section may be varied by adding dates, carrots, currants, raisins, herbs, red kidney beans, or whatever suits your fancy. Whatever your choice, this method of cooking is called the Chelo Method. Examples of each type follow.
Persian rice rice is rather like Basmati. It is soaked in water for 6 hrs or longer, but American-grown rice does not require such lengthy soaking & 1/2 hr in lightly salted water should be sufficient.
1. Rinse rice well, then cover w/lightly salted water & let soak for 1/2 hr. Pour off nearly all water, leaving abt 1/2 of a cup.
2. Bring 4 c water to a boil over moderate heat, add rice, & remaining liquid. Cook for 8 mins, drain, & rinse under cold water. Set aside.
3. Put 3 tb oil in a large enough pan, add turmeric & 2 tb water, & shake pan briskly to mix. Put potato slices in a single layer in pan.
4. Pour rice over potato & heap it into a pyramid shape. Cover, & cook over low heat for 10 mins. Sprinkle remaining tb oil over it, & cover pan w/paper kitchen towels or a cloth towel. Cover it w/pan cover. Cook over low heat for 20 mins to allow bottom crust to become crisp & brown.
Serve rice & tadiq (bottom crust) warm. Serves 6 w/other dishes.
VARIATION: The tadiq is often made w/only rice rather potato or onion. Sim- ply omit potato & pour in half-cooked rice over oil & turmeric in bottom of pan & continue usual steps. The rice itself will develop into a crust.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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