Saffron rice (Chelo) from The New Persian Kitchen by Louisa Shafia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on November 08, 2016

    I made the version with tahdig and her suggestion to use a cast iron pan was brilliant; it was the first time that I've ever gotten the tahdig out in one single piece.

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Reviews about this recipe

  • Fine Cooking

    Persians have elevated the preparation of rice to an art form, using long-grain rice and a multistep process...to attain the lightest and fluffiest rice ever. The results are well worth the effort.

    Full review
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