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Chelow

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description Chelow Overview

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. Chelow serves as the standard accompaniment to Persian stews, grilled meats, and kebabs.

help Chelow FAQ

What is chelow?

Chelow is a Persian preparation of steamed white rice with separate, fluffy grains. It is commonly served alongside stews, grilled meats, and other Iranian dishes.

How is chelow cooked?

The rice is first parboiled, then drained and steamed in a pot coated with oil or butter. This two-stage method cooks the grains while keeping them loose rather than sticky.

What is tahdig in chelow?

Tahdig is the crisp, golden layer that forms at the bottom of the pot during steaming. It is prized for its crunchy texture and may be made from rice, bread, or sliced potato depending on the preparation.

How is chelow different from ordinary boiled rice?

Ordinary boiled rice is usually cooked in water until tender, while chelow is parboiled, drained, and finished by steaming. The added pot fat and final steaming create both separate grains and tahdig.

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