Daily conversations   Food & Restaurant   Travel & Car   Family   Home   Occupations   Kitchen   Week days & Seasons   School   Numbers   Colours   Parts of human body   Things   Persian language   Persian alphabet   Persian grammar   Persian Music   Persian foods   Persian poems   Iranian scientists   English words of Persian origin   Free Downloads   Support   Feedback   Upload your video   Search	Category  »  Persian foods >> Main Dishes                        Polow (or Chelow) Ingredients: (4 servings) basmati rice, 500 grams cooking oil salt Directions: The preparation of polow (or chelow) is more elaborate thankateh and results in a delicious non-sticky rice. It can be served with kababs or a variety of khoresht. 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. thx to: itto.org Aash-e Anaar Kateh Related links: Khoresht Ghaarch Koofteh Nokhod-chi Khoresht Loobia-Sabz Khoresht Karafs Khoresht Ghaimeh Add this page to Your Favorites   Aash-e Anaar Kateh
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