Chelo Persian Steamed Rice

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Steps

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If you are using iranian rice , start at least 6 hours ahead.

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Spread it on a clean surface and pick out and discard any dark or discolored grains.

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Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.

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Finally place the rice in a large bowl or pot , add 1 / 4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight , or for at least 6 hours.

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If you are using other long-grain rice , wash it in the same way , but soak it in the salt water for about 2 hours.

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In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid , bring 6 cups of fresh water to a boil over high heat.

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Drain the rice thoroughly and pour it into the boiling water.

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In a slow , thin stream so the water does not stop boiling.

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Stir once or twice , then boil briskly , uncovered for 5 minutes.

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Drain in a sieve.

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Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice , mounding it slightly in the.

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Ingredients

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iranian rice, salt, butter, raw egg yolks, black pepper, sumaq