Are you talking about Yekta Restaurant? It’s next to Joe’s Noodle and it has great food. The Chelow Kabab and the chicken kababs are juicy and flavorful. There are also daily specials. (3 replies, last updated by Rosco1 December 13, 2007)

If it is short or medium grain brown rice, don’t use it! Persian rice dishes like chelow and polow need long grain rice. Although I have seen Afghans use brown basmati rice for their version of polow, I’ve never seen... (7 replies, last updated by jsaimd February 3, 2008)

lacked sympathy for Persian cooking. Cures you of homesickness for chelow kebab in thirty seconds or under. Depending on your dietary restrictions and which Persian dishes you want to try, take into account that glatt kosher... (4 replies, last updated by plum July 26, 2004)

khoresht (stew) with tiny sour grapes is very good too. Avoid too-sweet fesenjan (chicken with walnut-pomegranate sauce). OK kebabs, but since the place is/was kosher the chelow (Persian rice with a golden crust) is mediocre,... (2 replies, last updated by plum December 17, 2002)

This improbably named restaurant is, in fact, Persian. However, they’re seriously Kosher, so that means no feta, onion, and radish plate, no (pardon my pigeon/phonetic Farsi) maast-ah-khiar, and even worse, no doo(l)gh with... (5 replies, last updated by KOK November 18, 2004)

chargrilled beef, personally, but we do brush chicken with melted butter and saffron when we grill. We’ve never added garlic, but a clove or two can’t hurt. Traditional accompaniments are a heap of Persian-style... (26 replies, last updated by Foog June 22, 2009)

This is how my Persian husband and his family prepare this type of rice (chelow) with a crust. You’ll need: Rice from Iran or Basmati rice Butter Saffron Salt A heavy pot with a tight fitting lid – Le Creuset dutch ovens... (11 replies, last updated by plum March 3, 2004)

Turkish-style Doner Kabab. Shaved donar in a pita is a nifty lunch treat, but nothing compares to an authentic Persian-style Chelow Kabob dinner feast...!! ...a few Koobidehs with saffroned Basmati rice, some cruncy Tahdig, maybe... (9 replies, last updated by food fascist July 13, 2009)

you might be better off looking for chicken korma recipes – the chelow refers to the rice. The real key, like somebody else mentions, is getting a good flavor base from frying lots of onions and your meat, and keeping the... (4 replies, last updated by DezzerSF February 23, 2008)

expression, addictively marinated and expertly grilled. This is one place that understands that THERE IS NO LAMB PAST MEDIUM RARE! Another standout is the Chelow Khoresht Fesenjune, chicken breast chunks sauteed in a truly... (3 replies, last updated by Richard Price January 22, 2002)

Looks like my last post magically disappeared...So for whatever reason...Ill just post this short quote from wiki: "Chelow kabab is a national dish of Iran. The meal is simple, consisting of steamed, saffroned Basmati or Persian... (19 replies, last updated by Ernie July 10, 2007)

a dear friend who was born in Baghdad and whose family fled after the royal family was killed. His American wife has learned to make chelow (I think that’s the Persian name though) to die for, and a beautiful beef stew with... (6 replies, last updated by plum December 20, 2007)

Here’s an old post with my Persian husband’s family recipe for making chelow (the crust is called tahdig). It’s not hard to do but it requires a good heavy pot and some practice to bring it off consistently:... (9 replies, last updated by rose water February 9, 2007)

New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Khalili Batmanglij is a great book. My favorite Persian foods are chelow and pollow, rice dishes that really do demonstrate how Persian cooks... (19 replies, last updated by Fatemeh September 22, 2004)

Cooking times will vary according to brands of rice and manufacturers of cookers. The note gives more detail. Refer, also, to the recipe for Chelow which details technique. 1. Pick over and wash 3 cups of rice 5 times in warm water.... (23 replies, last updated by Saeid August 23, 2009)