Persian-Style Rice with Golden Crust (Chelow)

americastestkitchen.com

Tay

2 cups basmati rice

Salt

1 tablespoon plus ¼ cup vegetable oil

¼ cup plain Greek yogurt

1 ½ teaspoons cumin seeds

2 tablespoons unsalted butter, cut into 8 cubes

¼ cup minced fresh parsley

InstructionsSERVES 6

* NOTE FROM THE TEST KITCHEN We prefer the nutty flavor and texture of basmati rice, but Texmati or another long-grain rice will work. For the best results, use a Dutch oven with a bottom diameter between 8½ and 10 inches. It is important not to overcook the rice during the parboiling step, as it will continue to cook during steaming. Begin checking the rice at the lower end of the given time range. Do not skip placing the pot on a damp towel in step 7—doing so will help free the crust from the pot. Serve this pilaf alongside stews or kebabs. note: NOTE FROM THE TEST KITCHEN We prefer the nutty flavor and texture of basmati rice, but Texmati or another long-grain rice will work. For the best results, use a Dutch oven with a bottom diameter between 8½ and 10 inches. It is important not to overcook the rice during the parboiling step, as it will continue to cook during steaming. Begin checking the rice at the lower end of the given time range. Do not skip placing the pot on a damp towel in step 7-doing so will help free the crust from the pot. Serve this pilaf alongside stews or kebabs.

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