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.
Cooking Light Global Kitchen