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Chalau, also spelled challaw, is an Afghan white-rice preparation made from long-grain rice, commonly basmati. The rice is rinsed or soaked, briefly parboiled, drained, and then covered and steamed so the grains become elongated and separate rather than sticky. It is generally served as a plain acco...
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Chelow is the foundational Iranian steamed white rice preparation. The raw rice is first parboiled, drained, and then steamed in a pot coated with oil or butter. This specific cooking method produces separate, fluffy grains and yields a golden, crispy crust at the bottom of the pot known as tahdig....
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