Persian Rice (Chelow) Recipe

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Persian Rice (Chelow)
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Ingredients
6
Count
Nutrition
362
Calories
Total time
70
Minutes
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Ingredients:

  • 2 cups basmati rice
  • 4 tbsp salt
  • 1/3 cup butter or 1/3 cup vegetable oil
  • 1 egg
  • 2 tsp turmeric

Directions:

  1. Rinse the rice thoroughly in water.
  2. Bring 2 quarts of water with 2 tablespoons of salt to a boil. Pour drained rice into boiling water and add either the liquid at the top of yogurt or a spoonful of yogurt.
  3. After boiling for 3 minutes test the rice. you want it to still be firm in the center. If it is not quite ready give it a few more minutes but do not stir the rice.
  4. When ready strain rice completely and rinse with lukewarm water. Make sure rice is completely strained and grains are not packed too tightly.
  5. Start a saucepan over medium heat with 1/3 cup of vegetable oil or butter.
  6. To make the crust mix 1 egg with a teaspoon of yogurt, saffron or turmeric, and some salt in a small bowl.
  7. Add about 1 cup of rice to the mixture and coat.
  8. When oil is hot, put egg-coated rice down first, covering the bottom of the pan.
  9. Then sprinkle remaining rice into the pan using a large slotted spoon. It is important to sprinkle the rice, rather than dump all at once, so it stays fluffy and doesn’t get compressed.
  10. Poke three holes into the rice by using the bottom of the spoon handle. This releases steam.
  11. Wrap the lid in a clean kitchen towel and put firmly over saucepan. The towel absorbs the steam, preventing moisture from dripping back into the rice and making it soggy.
  12. The covered pan should stay on high heat for a few minutes until it is steaming. You can tell if it’s steaming without taking off the lid by flicking water drops on the outside of the saucepan. If it sizzles and evaporates immediately, the rice is probably steaming, and you can turn it down to medium-low.
  13. Cook for 30 minutes at this setting, or even lower for an hour, depending on the timing of the rest of your meal.
  14. When ready to serve, replace lid with a large plate. Flip the pan so rice transfers to the plate crust side up.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 362.48 Kcal (1518 kJ)
Calories from fat 158.75 Kcal
% Daily Value*
Total Fat 17.64g 27%
Cholesterol 81.52mg 27%
Sodium 6995.71mg 291%
Potassium 94.25mg 2%
Total Carbs 48.27g 16%
Sugars 0.16g 1%
Dietary Fiber 1.41g 6%
Protein 5.33g 11%
Vitamin C 0.3mg 1%
Vitamin A 0.2mg 6%
Iron 48mg 267%
Calcium 20.1mg 2%
Amount Per 100 g
Calories 213.63 Kcal (894 kJ)
Calories from fat 93.56 Kcal
% Daily Value*
Total Fat 10.4g 27%
Cholesterol 48.04mg 27%
Sodium 4122.89mg 291%
Potassium 55.55mg 2%
Total Carbs 28.45g 16%
Sugars 0.09g 1%
Dietary Fiber 0.83g 6%
Protein 3.14g 11%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 6%
Iron 28.3mg 267%
Calcium 11.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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