Persian rice (Chelow) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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

Accompaniments: Lemon and saffron baked sea bass (Mahi baa zafaron); Lime and saffron chicken kebabs (Jujeh kabob); Roast chicken with pomegranate and za'atar glaze ; Dr Asaf's juicy lamb kebabs (Chenjeh)

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

    See recipe for variations.

  • friendlytoast on February 12, 2026

    Finally nailed the tahdig!

  • Yildiz100 on November 03, 2022

    This is my new favorite way to make Persian rice, replacing Claudia rodens version. I boiled my rice for just 4 minutes because it always takes a minute to drain it so it continues cooking for a moment. This made rice that was fully cooked but not breaking apart. I accidentally left the rice on medium Heat for longer than indicated so I burned the bottom of my rice a little bit, but it was still good. I don't have a non-stick saucepan but the trick of submerging the bottom of the pan and cold water to release the rice from the bottom of the pan still worked like a charm.

  • EdM on January 04, 2021

    Made the yogurt tahdig variation. 350g rice is 2 cups. Boil about 8 minutes, drain and rinse, then steam 25-30 min.

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