Chelo (Persian Steamed Rice)

Directions

1. If you are using Iranian rice, start at least 6 hrs ahead. Spread it on a clean surface and pick out and throw away any dark or possibly discolored grains. Then wash it in a fine sieve or possibly colander set under hot running water till the draining water runs clear. Finally place the rice in a large bowl or possibly pot, add in 1/4 c. of salt and sufficient cool water to cover it by about 1 inch and soak overnight, or possibly for at least 6 hrs. If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hrs.
2. In a heavy 3 to 4 qt saucepan equipped with a tightly fitting lid, bring 6 c. 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 possibly twice, then boil briskly, uncovered for 5 min. Drain in a sieve.
3. Pour 1 c. 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.
4. Simmer the rice over moderate heat to 15 to 20 min, or possibly till the grains are tender and have absorbed all the liquid in the pan.
5. Serve at once. Traditionally, when served with skewered broiled meat or possibly 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 you like a little dry sumak.