Iran takes rice to new heights. For chelo, the rice is parboiled, and then fried in a pan, covered with a cloth, and steamed with butter and salt, creating a crispy, golden crust on the bottom. I cut back on the butter and salt, but the rice still forms a good crust, known as tah dig. Use a nonstick pan here so you can invert the whole pan of rice and show the golden brown crust.
Recipe by Oxmoor House March 2014
Credit: Oxmoor House
Cooking Light Global Kitchen
441 calories; fat 16.3g; saturated fat 6.3g; mono fat 7.5g; poly fat 1.3g; protein 26.7g; carbohydrates 49g; fiber 2.4g; cholesterol 88mg; iron 3.8mg; sodium 654mg; calcium 21mg.