Chelo

== Description ==
Persian steamed rice. Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each. A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak. 
== Ingredients ==
* 2 cups Iranian rice
* salt
* 4 teaspoons butter, melted
* 4 raw egg yolks
* freshly ground black pepper
* dried sumak (optional)
== Directions ==
# If you are using Iranian rice, start at least 6 hours ahead.
# Spread it on a clean surface and pick out and discard any dark or discolored grains.
# Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
# Finally place the rice in a large bowl or pot, add ¼ cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
# If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours.
# In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat.
# Drain the rice thoroughly and pour it into the boiling water.
# In a slow, thin stream so the water does not stop boiling.
# Stir once or twice, then boil briskly, uncovered for 5 minutes.
# Drain in a sieve.
# Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan.
# Cover the pan tightly with a strip of aluminum foil and set the lid in place.
# Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan.
# Serve at once.
Category:Persian Vegetarian
Category:Long-grain rice Recipes
Category:Egg yolk Recipes
Category:Recipes that need photos