Chelo (چلو) — Persian Fluffy Steamed Rice

• 500 gBasmati rice (long-grain) (aged basmati preferred for longer, more separate grains)
• 18 gSea salt (for soaking and boiling water (about 3 tsp fine sea salt))
• 3000 mlWater (for boiling; plus extra for rinsing)
• 45 mlVegetable oil (3 tbsp; use neutral oil such as sunflower or canola)
• 30 gGhee (optional, for richer aroma; if using, reduce oil to 30 ml)

Instructions

1. 1

   Rinse the rice in a bowl with cool water, swirling gently, then drain; repeat 5–7 times until the water is almost clear. This removes surface starch for fluffier grains. Soak the rinsed rice in 1.5 liters cool water mixed with 12 g of the salt for 60 minutes at room temperature.

2. 2

   Bring 3 liters water to a rolling boil in a large pot over high heat (about 8–10 minutes). Add the remaining 6 g salt. Drain the soaked rice well, then add it to the boiling water. Stir gently once to prevent sticking, and boil uncovered 6–8 minutes until the grains are tender on the outside but still firm in the center.

3. 3

   Drain the rice immediately in a fine-mesh colander. Rinse briefly with 250 ml cool water to stop cooking and wash away excess salt and starch, then let it drain for 2 minutes. Meanwhile, rinse and dry the pot, then return it to medium heat to evaporate any remaining moisture.

4. 4

   Add vegetable oil (and ghee if using) to the pot and warm 30–45 seconds until fluid and glossy, not smoking. Spoon in the drained rice, building it into a loose mound. With the handle of a spoon, poke 5–7 holes down to the bottom to vent steam and help even cooking.

5. 5

   Wrap the lid in a clean kitchen towel (or use a thick cloth lid cover) to absorb condensation. Cover the pot and steam over medium-high heat for 8–10 minutes until you hear a steady sizzle and see visible steam escaping. This sets the rice and begins forming a crust at the bottom.

6. 6

   Reduce heat to low and continue steaming 35–40 minutes. Do not stir. If your burner runs hot, place a heat diffuser under the pot. The rice is done when the aroma is nutty, the grains are fully tender, and the pot feels lighter as moisture evaporates.

7. 7

   Turn off the heat and rest, covered, for 5 minutes. Fluff the top gently with a fork or rice paddle, lifting rather than mixing. To serve, mound the rice on a platter. If a golden crust has formed, loosen it with a spatula and serve alongside or on top as crisp pieces.