Saffron-flavored steamed rice with golden crust (Chelow) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 238) by Najmieh Batmanglij

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

Accompaniments: Rice with meat kabab (Chelow kabab)

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

  • Eat Your Books

    Rice can optionally be soaked for 2 - 24 hours; cooking time is 1.5 hours. Can substitute butter or ghee for oil. See recipe for variations.

  • metacritic on January 17, 2020

    I've used olive oil each time. This recipe is fool proof if you follow the steps carefully.

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