Chelo (چلو) — Persian Steamed Rice with Tahdig

• 500 gBasmati rice (aged if available; about 2 1/2 cups)
• 1500 mlLukewarm water (for soaking and rinsing as needed)
• 18 gFine sea salt (about 1 tablespoon, for soaking and parboiling water)
• 2500 mlWater (for parboiling (use enough to fill a 5–6 L pot two-thirds full))
• 60 mlNeutral oil (about 1/4 cup; sunflower, canola, or grapeseed)

Instructions

1. 1

   Rinse the rice in a bowl with lukewarm water, swirling gently with your fingers, then drain. Repeat 5–7 times until the water looks mostly clear; this reduces surface starch for separate grains. Add 1,000 ml lukewarm water and 10 g salt, stir, and soak 60 minutes at room temperature.

2. 2

   Bring 2,500 ml water to a strong boil in a 5–6 L nonstick or well-seasoned pot over high heat. Add the remaining 8 g salt. Drain the soaked rice well, then pour it into the boiling water. Stir once gently to prevent sticking, and boil 6–8 minutes until grains are longer and tender on the outside but still firm in the center.

3. 3

   Immediately drain the rice into a fine-mesh colander. Rinse quickly with 250 ml cool water to stop cooking and wash off loosened starch (skip this rinse if you prefer a slightly stickier texture). Let the rice drain 5 minutes, then fluff lightly with a fork to release steam without breaking grains.

4. 4

   Return the pot to medium heat and add 60 ml neutral oil. Swirl to coat the base evenly. Add 45 ml water to the oil (stand back from splatter), then spoon in 1–2 cups of the parboiled rice to form an even layer on the bottom; press gently to eliminate gaps so the tahdig forms uniformly.

5. 5

   Mound the remaining rice into the pot in a pyramid shape to encourage steam circulation. Using the handle of a wooden spoon, poke 5–6 holes down to the bottom to create steam vents. Wrap the lid in a clean kitchen towel and tie it on; cover the pot and cook 10 minutes over medium heat to build steam.

6. 6

   Reduce heat to low and steam 35–40 minutes. You should hear a gentle sizzle, not aggressive frying; adjust heat as needed. When done, turn off heat and rest covered 5 minutes. To serve, fluff the top rice carefully. For tahdig release, place the pot on a damp towel 30 seconds, then invert onto a platter.