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home > recipes > beans / grains > chelo
Persian Steamed Rice Serves 4 to 6. 2 C imported Iranian rice, or substitute other uncooked long-grain white rice Salt4 T butter, melted, plus 4 individual pats of butter 4 raw egg yolks Freshly ground black pepper Dried sumak, a slightly sour Persian spice, from the berry of a non-poisonous variety of sumac (optional) If you are using Iranian rice, start at least 6 hours ahead. Spread it ona 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 wateruntil the draining water runs clear. Finally place the rice in a largebowl or pot, add 1/4 C of salt and enough cold water to cover it by about1 inch and soak overnight, or for at least 6 hours. If you are using otherlong-grain rice, wash it in the same way, but soak it in the salt waterfor about 2 hours. In a heavy 3- to 4- quart saucepan equipped with a tightly fitting lid,bring 6 C of fresh water to a boil over high heat. Drain the ricethoroughly and pour it into the boiling water. in a slow, thin streamso the water does not stop boiling. Stir once or twice, then boil briskly,uncovered for 5 minutes. Drain in a sieve. Pour 1 C fresh water and the melted butter in the saucepan and pour in theparboiled rice, mounding it slightly in the middle of the pan. Coverthe 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 thegrains are tender and have absorbed all the liquid in the pan. Serve at once. Traditionally, when served with skewered broiled meat orchicken, the rice is served mounded into individual portions with awell in the center of each. A pat of butter is placed on top, a rawegg yolk is dropped in, and the top is sprinkled with salt, a grindingsof pepper and if desired a little dried sumak.

Chelo


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keyword: chelo
ethnicity: middle eastern
recipes for beans-grains
recipes by rcoen
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(posted December 30, 2005)

Persian Steamed
Rice

Serves 4 to 6.

2 C imported Iranian
rice, or substitute other uncooked long-grain white rice
Salt4 T
butter, melted, plus 4 individual pats of butter
4
raw egg yolks
Freshly ground black pepper
Dried sumak, a slightly
sour Persian spice, from the berry of a non-poisonous variety of sumac (optional)

If you are using Iranian
rice, start at least 6 hours ahead. Spread it ona 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 wateruntil the draining water runs clear. Finally place the rice in a largebowl or
pot, add 1/4 C of salt and enough cold water to cover it by about1 inch and soak overnight, or for at least 6 hours. If you are using otherlong-grain rice, wash it in the same way, but soak it in the salt waterfor about 2 hours.

In a
heavy 3- to 4- quart saucepan equipped with a tightly fitting lid,bring 6 C of fresh water to a boil over high heat. Drain the ricethoroughly and pour it into the boiling water. in a slow,
thin streamso the water does not stop boiling. Stir once or twice, then boil briskly,uncovered for 5 minutes. Drain in a sieve.

Pour 1 C fresh water and the melted
butter in the saucepan and pour in theparboiled rice, mounding it slightly in the middle of the pan. Coverthe 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 thegrains are tender and have absorbed all the liquid in the pan.

Serve at once. Traditionally, when served with skewered broiled meat orchicken, the
rice is served mounded into individual portions with awell in the center of each. A pat of butter is placed on top, a rawegg yolk is dropped in, and the top is sprinkled with salt, a grindingsof pepper and if desired a little dried sumak.



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