Cooked Basmati Rice Prepared with Saffron (Chelow)

Cooked Basmati Rice Simmered in Saffron (Chelow)

Sick of bland, boring rice? Us too! That's why we're gonna show ya how to whip up a storm with Saffron Steamed Basmati Rice – Persian-style! No more dry, lifeless grains for this bad boy, only the fluffiest, golden crowned rice you've ever laid eyes on.

Follow along, homie, and you'll be dishing out the goods like a pro in no time. Teaming up with our culinary hero, Najmieh Batmanglij, we've got all the insights on Persian cooking traditions, but don't worry, we ain't gonna bog you down with all that sweating over a hot pot trivia. Just focus on these badass saffron-infused rice instructions from her book "New Food of Life". Garunteed, you'll be unleashing your inner Persian chef before ya know it.

First things first, lemme tell ya why we're lovin' on saffron threads versus the powder. Powdered saffron? Major kick in the pants, with 90% of it being spoiled or flat-out adulterated with turmeric (eww). Go with the threads – you'll thank us later!

Nigella seeds? Track 'em down at your local Middle Eastern or Asian market, or snag 'em online from Kalustyan's. You're gonna want these little guys for some of the recipes further down the line.

Alright, enough chit-chat – let's pare down this recipe and get it nice and simple, son.

Yield: 6 servings

Ingredients:- 4 cups long-grain basmati rice- 8 cups water- 2 tablespoons salt- 2 tablespoons plain yogurt- 1 cup butter or vegetable oil or ghee (see note)- 1 teaspoon ground saffron dissolved in 4 tablespoons hot water- 1 teaspoon cumin or nigella seeds (optional)

Instructions:

Give the rice a once-over, picking out any nasty grit. No one likes biting into a tiny pebble, eh? Rinse that bad boy in some lukewarm water, agitate gently, then pour off the water. Repeat 5 times if you're working with Persian or Indian basmati rice – American varieties don't need as much lovin'.
After washing, soak that precious cargo in a big container filled with 8 cups of water and 2 tablespoons of salt for 2 to 24 hours. This helps the rice maintain its shape and keep the little grains separate while cooking. The resulting rice? Pearls of Persian Cuisine that'll make your mouth water and keep your taste buds tingling for more.
Bring a large pot of water with the salt to a boil. Add the washed, drained rice and cook, stirring a couple times with a wooden spoon, for 6 to 10 minutes. Check the rice by biting a few grains – if it's tender, you're good to go. Drain the rice in a fine-mesh colander and rinse with cold water.
Mix 3 spatulas of rice with 2 tablespoons yogurt, 3/4 cup butter or oil, 1/2 cup water, a few drops of saffron water, and the cumin seeds in a bowl.
In the pot, spread the yogurt-rice mixture on the bottom and pack it down to create a tasty golden crust – 'tah dig' in Persian.
Take spoonfuls of drained rice and place it gently on top of the yogurt mixture, forming a pyramid. Create a few holes in the rice with the handle of a wooden spatula for even cooking.
Cook for 10 to 15 minutes over medium-high heat to form a golden crust.
Dissolve the remaining butter in 1 cup hot water, then pour over the rice. Cover the pot tightly with a clean dish towel, paper towels, or a lid to prevent steam from escaping. Cook for 50 minutes longer over medium-low heat.
Once cookin' is done, give the pot a rest for 5 minutes before uncovering it. Lift off the tah dig carefully with a wooden spatula and serve on the side or arrange it around the rice. Enjoy your golden, heavenly creation, and don't forget to say "Nush-e Jan!"

Note: For Clarified Unsalted Butter (Ghee), melt 1 pound unsalted butter in a saucepan, cover, and simmer over low heat for 15 to 20 minutes, allowing most of the froth to subside. Strain the liquid through a fine muslin cloth or layers of cheesecloth, sealing and keeping in the fridge for future use. This staple for the Persian kitchen is used for cooking rice and pastries and tastes a goddamn treat.

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