Persian White Rice with Saffron (Chelow)
Step 1: Prepare the Rice
Rinse the rice several times until the water runs clear to remove excess starch. Soak in salted water for at least 30 minutes (or up to overnight), then drain.
Step 2: Parboil the Rice
Bring 8 cups of water with 1 tablespoon salt to a boil. Add the soaked rice and cook uncovered for 5–7 minutes, until the grains are soft on the outside but still firm in the center. Drain in a colander and quickly rinse with lukewarm water.
Step 3: Prepare the Saffron (Ice Infusion Method)
- Place 30 saffron threads on 2–3 ice cubes in a small dish.
- Let the ice melt slowly overnight.
- By morning, you’ll have a deep golden-red saffron infusion, ready to use.
Step 4: Steam the Rice
- In the same pot, heat 2 tablespoons oil or ghee.
- Return the parboiled rice, piling it into a mound.
- Take ¼ of the rice and mix it with the liquid saffron — the amount depends on how strong you’d like the flavor. Stir well until evenly golden.
- Place this saffron rice next to the rest of the white rice in the pot.
- Using the handle of a spoon, poke a few steam holes into the rice.
- Cover the lid with a clean kitchen towel, seal tightly, and steam over low heat for 30–40 minutes until fluffy.
Step 5: Serve
- Fluff the white rice and arrange it on a serving platter. Place the saffron rice on top or alongside as a garnish, creating a beautiful golden contrast.
- Serve warm with Persian kebabs, stews, or grilled meats.
