chelow

Chelo is a staple of Iranian cuisine consisting of plain steamed long-grain rice served as the base for grilled meats and other dishes. The word chelo refers to the rice portion of a meal and is typically made from washed basmati or other long-grain rice that is parboiled, drained, and then steamed to yield soft, separate grains. The preparation often involves using a bit of oil or butter in the cooking vessel and steaming the rice until tender. A distinctive crust at the bottom, known as tahdig, is highly prized and can be cooked until golden and crisp.

In practice, chelo is commonly served with kebabs such as koobideh (minced meat) or barg (lamb or beef fillet), along with grilled tomatoes and a dab of butter or a saffron-infused butter. Condiments such as sumac or pepper and herbs may accompany the dish. Saffron is frequently used to flavor or tint portions of the rice, enhancing aroma and color.

Chelo-kebab is a familiar feature of Persian restaurant menus and is widely prepared in homes across Iran. The dish also forms the basis for various regional variations and can accompany stews or be served with other meats and vegetables as part of a larger meal.

Etymology and practice vary by source, but the term chelo fundamentally denotes the rice component of the meal and reflects the traditional method of presenting rice as a distinct, central element of Iranian dining.