Classic Persian rice (Chelow) from Saraban: A Chef's Journey through Persia by Greg Malouf and Lucy Malouf

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

Accompaniments: Fresh herb stew with lamb and dried limes (Khoresht-e ghormeh sabzi); Chicken with saffron, yoghurt, raisins and pistachios (Khoresht-e mast)

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

  • JLDuck on November 25, 2019

    It is time consuming and I ended up using many bowls. It taste great and the texture is fabulous. However I would only cook it on special occassions. I am sure basmati rice either using the steamed or absorption method would work for everyday meals.

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