Persian basmati rice chelo

This method is one of the few in the world that does not cook rice by water absorption. Instead, the rice is parboiled then steamed to achieve elegant, separated grains.

SERVES 6 PREP 5 mins COOK 1 hr - 1 hr 45 mins EASY V

500g basmati rice sea salt lakes, crushed 60g butter light olive oil

1 Heat a large saucepan of water over a medium-high heat. Bring to the boil, then add the rice along with a generous pinch of sea salt. Boil for 6-8 mins or until the rice is parboiled – the grains should turn from dullish white to a more brilliant white and become slightly elongated.

2 Drain the rice and rinse under cold running water to wash o the excess starch. Line the base of the saucepan with baking parchment.

3 Return the saucepan to the hob over the lowest heat possible. Add the butter and enough oil to coat the bottom of the pan, and season the base of the pan with more sea salt. Scatter the rice into the pan. Don’t pack it as you want the lightness of the falling rice to allow steam to rise. Wrap the pan lid in a tea towel (to make a seal to lock in the steam), cover the pan and cook for around 45 mins on gas, or up to 11/2 hrs on an electric hob. The grains of rice should be puffed up when cooked.

4 Put a plate or board over the saucepan and invert the rice onto it, making sure to scrape out any crusty bits from the bottom of the pan. Serve the rice with the crust, known as tahdig, face up.

GOOD TO KNOW gluten free

PER SERVING 375 kcals • fat 12g • saturates 6g • carbs 60g • sugars 0g • ibre 1g • protein 7g • salt 1g