Polow (or Chelow)
Ingredients: (4 servings)
basmati rice, 500 grams
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.