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Chelow - チェロウ

2/28/2014

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Whether on the side or mixed, rice is a part of many dishes. There are 4 methods of cooking rice in Iran: Chelow, Polow, Kateh and Damy, which I will share the recipes on different occasions as we go along. 
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Let’s begin with Chelow which is a part of many main dishes and the base for Polow as well. I cook rice following the traditional way on weekends, because it needs a little more attention and of course it comes with the reward of different kinds of tah-dig, "a crispy layer of rice at the bottom of the pot". As a matter of fact, few of polow recipes are only possible if you cook the rice in the traditional way. So, when you got free time on your hands give it a try. It is fun. As for the rice, “Basmati rice” is the brand that is similar to Iranian rice and easy to obtain. See The Recipe
お料理の脇によそったり、混ぜたりと、ご飯は多くの皿の一部となります。イランには4つのご飯の料理法があります。チェロウ、ポロウ、カテ、そしてダミーです。私はこれらのレシピを順々にご紹介していきたいと思います。
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初めに、多くのメインディッシュの一部となり、かつポロウ(イラン風炊き込みご飯)のベースとなるチェロウについてご紹介します。 私は週末にこれからご紹介する伝統的な方法でご飯を炊きます。なぜなら、これは料理にちょっとだけ注意が必要なのと、もちろん、そのおかげで炊飯器とは違うタイプの ターディク(ぱりぱりした食感のおいしいおこげ!)ができるからです。実際にはいくつかのポロウ(炊き込みご飯)のレシピは伝統的な炊飯方法でしかできません。そう、自由時間があるときに、ぜひ試してみてください。楽しいですよ! お米ですが、バスマティ米がイランのお米と近く、手に入れやすいです。(インターネットや輸入食材店などで手に入ります。)レシピはコチラ


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