Chelo

Ingredients

 * 2 cups iranian rice

salt


 * 4 teaspoons butter, melted


 * 4 raw egg yolks

freshly ground black pepper dried sumak (optional)

Directions

 * If you are using Iranian rice, start at least 6 hours ahead.


 * Spread it on a 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 water until the draining water runs clear.


 * Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.


 * 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.


 * 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.


 * Drain the rice thoroughly and pour it into the boiling water.


 * in a slow, thin stream so the water does not stop boiling.


 * Stir once or twice, then boil briskly, uncovered for 5 minutes.


 * Drain in a sieve.


 * 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.


 * Cover the 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 the grains are tender and have absorbed all the liquid in the pan.


 * Serve at once.


 * 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.