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Persian Steamed Rice with Crust (chelow with tahdig)

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This is the best recipe I have found for this Persian staple ( from Raichlen's BBQ Bible ) Takes some practice. The only change I would make is to soak the rice for 4 to 12 hrs after rinsing it.


There is no shame in removing the crust in pieces( it is equally delicious).

Any tips?

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