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Polow (or Chelow)
Ingredients: (4 servings)
· basmati or long-grain rice, 500 grams
· cooking oil
· salt
Directions:
The preparation of polow (or 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 dishes in this collection,
unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours,
then drain the water. Pour water in a large non-stick pan until
it is half-full and bring it to a boil. Add rice and a spoonful
of salt and continue boiling until rice slightly softens. Pour
rice into a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. 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. |
