Chelo

... submitted by rcoen

Persian Steamed Rice

Serves 4 to 6.

2 cup imported Iranian rice, or substitute other uncooked long-grain white
rice
Salt
4 Tbsp butter, melted, plus 4 individual pats of butter
4 raw egg yolks
Freshly ground black pepper
Dried sumak, a slightly sour Persian spice, from the berry of a
non-poisonous variety of sumac (optional)

If you are using Iranian rice, start at least 6 hours ahead. Spread it ona
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
wateruntil the draining water runs clear. Finally place the rice in a
largebowl or pot, add 1/4 C of salt and enough cold water to cover it by
about1 inch and soak overnight, or for at least 6 hours. If you are using
otherlong-grain rice, wash it in the same way, but soak it in the salt
waterfor about 2 hours. In a heavy 3- to 4- quart saucepan equipped with
a tightly fitting lid,bring 6 C of fresh water to a boil over high heat.
Drain the ricethoroughly and pour it into the boiling water. in a slow,
thin streamso the water does not stop boiling. Stir once or twice, then
boil briskly,uncovered for 5 minutes. Drain in a sieve. Pour 1 C fresh
water and the melted butter in the saucepan and pour in theparboiled rice,
mounding it slightly in the middle of the pan. Coverthe 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 thegrains are tender and have
absorbed all the liquid in the pan. Serve at once. Traditionally, when
served with skewered broiled meat orchicken, the rice is served mounded
into individual portions with awell in the center of each. A pat of butter
is placed on top, a rawegg yolk is dropped in, and the top is sprinkled
with salt, a grindingsof pepper and if desired a little dried sumak.


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