Iranian chelo

Yield: 4 Servings

Measure Ingredient
1¾ cup Basmati rice
Water
Salt
½ cup Butter; unsalted, melted

1. Rinse rice three times in lukewarm water. Cover rice with cold water and add 1l/2 tablespoons salt. Let soak 1 hour.

2. Put 2 quarts water in pot, add 1 tablespoon salt and bring to boil . Drain soaked rice and add to boiling water. Boil until nearly done, 5 to 10 minutes, stirring to keep grains from sticking together.

Drain in colander and rinse with lukewarm water.

3. Put ⅓ of melted butter and 2 tablespoons water in bottom of pot.

Sprinkle rice into pot, allowing it to form cone shape. Pour remaining melted butter evenly over rice. With handle of wooden spoon, punch 3 holes from top of rice cone to bottom of pot.

4. Put dish towel or paper towels over pot, then cover with pot lid.

Set pot on medium heat 10 to 15 minutes, then reduce heat to low for 35 to 40 minutes. Can be kept in warm oven 1 hour.

5. Set pot in sink of cold water 1 minute to loosen crust on bottom.

Remove pot lid. Turn large serving plate upside-down and cover pot with it. Holding pot and plate tightly together, turn both upside-down. Rice should come out on plate.

6. Divide crust among diners and serve rice with kebobs.

Makes 4 to 6 servings.

** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

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