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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 11 April 2019 at 10:31 |
Chelo
Persian Steamed Rice I regret that this photo is not of decent quality; hopefully, I will someday be able to replace it with a better one. Having said that, it is a great illustration for this wonderful Persian rice. [Chelo] is customarily topped with a raw egg yolk, which in this case was separated from the egg white and returned to the shell before this dish was served. From Time/Life's Foods of the World - Middle Eastern Cooking, 1969
Here is photo, also from Time/Life, showing another presentation option for Chelo: A setting of Oriental opulence befits the most princely kebab of all, - Chelo Kebab. The dish consists of broiled meat and rice made rich with raw yolks and butter. This chelo kebab uses crisp pieces of chicken that were marinated in lemon juice, onion and salt before broiling. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Persian cooks turned the cooking of rice into an art form. Chelo is actually the simplest of the many ways they prepare rice.
I don't know if running water over the rice, actually achieves the goal. Persian housewives typically wash the rice five times, submerging it in water and swishing it around each time; then draining and starting over with fresh water. The idea is to remove all the surface starch. That, and the steaming (as opposed to boiling) produces rice that is light and fluffy, with each grain standing out individually. Persian rice can be a lot of things, but sticky is not, repeat not, one of them. In theory, American rice does not need to be washed. Uh huh! As the poet never said, in theory, theory and reality are same. In reality they're not. Sol if attempting this technique, I would wash it. On the other hand, the pre-soaking is crucial. BTW, Persian rice is a particular type, generally not available in the U.S. White basmati comes close, however, and is the usual choice. Others will work; just make sure they are long-grain types.
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I have used Basmati rice before, and it was wonderful; every grain was individual, and the flavour was amazing. Considering my limited resources, it will probably be the closest to the original that I'll be getting my hands on, but it sure is good.
I plan to try the chicken dish pictured above, and will endeavor to give the chelo a go, as well. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Persian Amira Long Grained Rice .. 300 Grams Persian Rice ( can sub Basmati ) - Rinse the rice 5 times under running water .. 12 Saffron Threads ( soak in hot water - 10 to 15 minutes ) 2 Tblsps. Greek or Turkish or Moroccan Evoo 1 large onion minced finely 150 grams of dried cranberries or pomegranate seeds ( can combine the two ) Freshly minced finely parsley 1 clove finely minced garlic 1 large Orange - the zest only 1 cinammon stick ( not ground into powder ) 1 Teaspoon Cardomom 1 Cumin Seed 60 grams of unsalted French or similar butter I serve the rice with fish or chicken breasts from time to time, never cooked together, from time to time .. Sometimes I just eat the rice .. Very lovely .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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