Persian Basmati Chelou

Makes fluffy rice with a crispy golden crust. If you like it darker than what is in my photo, try running your rice cooker a third time.

Persian Basmati Chelou

By  Sue Lau |  Palatable  Pastime

I made this salad as part of an Iranian dinner I was making, which included basmati chelou (rice) and Persian Grilled Lamb Chops.


Persian Basmati  Chelou

Persian Basmati Chelou

Sue Lau
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Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine Middle Eastern, Persian
Servings 4


  • 1 cup basmati rice (rinsed and drained)
  • 2 cups water (approximate; go by your rice cooker directions)
  • 2 tbsp. melted butter
  • Sumac (optional)


  • Place rinsed rice in a basic electric rice cooker and fill with water to the line.
  • Cook according to your cooker's directions.
  • Make a well in the center of the cooked rice in the cooker and pour melted butter in there.
  • Cover the rice cooker and operate again, as you did before.
  • Remove lid and place a plate over the cooker opening. Invert.
  • Sprinkle with sumac, if desired.


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