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

 * 1) If you are using iranian rice, start at least 6 hours ahead.
 * 2) Spread it on a clean surface and pick out and discard any dark or discolored grains.
 * 3) Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
 * 4) 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.
 * 5) 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.
 * 6) 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.
 * 7) Drain the rice thoroughly and pour it into the boiling water.
 * 8) In a slow, thin stream so the water does not stop boiling.
 * 9) Stir once or twice, then boil briskly, uncovered for 5 minutes.
 * 10) Drain in a sieve.
 * 11) 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.
 * 12) Cover the pan tightly with a strip of aluminum foil and set the lid in place.
 * 13) 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.
 * 14) Serve at once.