Tadig - Chelow Polo

Polo - Simple Persian Rice

Ingredients: (4 servings)
Kitchen King Basmati 500 grams
cooking oil
salt

Prepration :

The preparation of polo (or chelow) is more elaborate than normal and results in a delicious non-sticky rice.
Persians consider making rice that is non-sticky an art form and a good cook should know how to do this as it is the staple of Persian Cuisine.
Polo is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
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 or tah-dig) will form at the bottom of the pan.