Iranian Chelo (Chelo)

Name: Iranian Chelo (Chelo)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Iran
Ingredients: 2 cups (480 ml) basmati rice; 2 1/2 cups (600 ml) water; 1 tsp (5 g) salt; 3 tbsp (45 ml) vegetable oil

چلو CheloSay it: cheh-LOH

By the Passport Plate editors. Published November 11, 2026.

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Chelo is the everyday Iranian steamed rice dish, served alongside stews, kebabs and grilled meats. The plain rice is fluffy and separate, while the bottom forms tahdig, a crisp golden crust. It is eaten often at home and at gatherings, especially with khoresh and kebab. The taste is mild, slightly salty, and the tahdig is the prized part. Making tahdig takes patience, but the result is simple and comforting.

Iranian Chelo (Chelo)

چلو, Chelo

Pronounced cheh-LOH

Serves: 4
Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Level: Medium

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

Rice and tahdig

2 cups (480 ml)480 ml (2 cups) basmati rice
2 1/2 cups (600 ml)600 ml (2 1/2 cups) water
1 tsp (5 g)5 g (1 tsp) salt
3 tbsp (45 ml)45 ml (3 tbsp) vegetable oil

Method

Rinse the basmati rice in cold water until the water runs mostly clear, then drain it well.
Bring the water and salt to a boil in a large pot, add the rice, and cook for 6 to 7 minutes until just tender but still firm. Drain the rice.
Brush the bottom of a heavy pot with a little of the oil, add the drained rice, and press it down gently. Drizzle the remaining oil over the rice.
Cover the pot tightly and cook on the lowest heat for 40 minutes, until the rice is tender and the tahdig is deep golden and crisp at the edges.
Rest the pot off the heat for 10 minutes, then gently fluff the rice with a fork without stirring the tahdig.

Regional variants

Some Iranian kitchens make a saffron version by soaking a pinch of saffron in a little hot water and mixing it into the rice, while modern cooks sometimes add a potato round to the tahdig for extra crunch.

Cook's notes

Use a heavy pot with a tight-fitting lid and keep the heat very low for the tahdig.
Rinse the rice well so the cooked grains stay separate instead of becoming sticky.
If the tahdig is pale, use a little more oil; if it is dark, the heat was too high.

Serve with

Grilled kebabs, ghormeh sabzi, or a simple herb stew, with yogurt and flatbread on the side.

Make ahead and storage

Cooked rice can be refrigerated for up to 3 days; reheat with a little water in a pot and refresh the tahdig in a dry pan.

Iranian Chelo (Chelo)