Polo (Chelo)

Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens (when it is half cooked). Pour rice into a drain and let its water go. Pour 3 spoonful of cooking oil into the pan and add the rice. Pour a few more spoonful of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called tadig) will form at the bottom of the pan. Notice: You can make a little saffron polo for decorating the Polo and getting a supreme taste Polo. Pour a little milled saffron in 1/4 cup boiling water and add a cup of boiled and drained rice into it and pour it on the rice that you have poured in the pan. You can add a spoonful butter on it that helps for better taste.