Try this flavorful vegetarian recipe to step up your rice game.
Lately, I have started to experiment with different ways of cooking rice. I’m in my thirties, so it seems like the right time. I can no longer get away with experimenting with blue hair, cocktails made from whatever bottles of drink were left behind from the last party or unsuitable romantic partners, so I have to make my own fun and embrace my sad hobbies. This chelow rice is a traditional Persian dish from Greg and Lucy Malouf’s beautiful book Saraban and it’s simply a foolproof way to cook perfect rice. There are quite a lot of instructions, and it’s a bit more complicated then your standard plain boil approach, or even Anna Jones’ lovely ‘high heat, low heat, no heat’ method, but it is worth it for the fluffy but defined rice with the slightest bite that it yields. You can just use the method to make plain rice, with the butter and oil, and it will still be an outstanding dish.
Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.