Polow (chelow)

Ingredients (20 Servings)

• 2,500 grams long-grain rice or basmati
• 2 C cooking oil
• 5 tablespoon salt

Directions:

The preparation of polow (chelow) is more elaborate than kateh and results in a delicious non-sticky rice. It is normally served with kababs or any of the main Persian dishes.

1. Wash rice twice and soak in salted warm water for 2-3 hours, then drain the water.
2. Pour water in a large pan until it is half-full and bring it to a boil.
3. Add rice and a spoonful of salt and continue boiling until rice slightly softens.
4. Pour rice into a drain and wash it with slightly warm water.
5. Pour half of cooking oil into the pan and add rice.
6. Pour remaining oil over rice.
7. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.