• An Iranian-style dish combining rice with another ingredient such as chicken, lamb or veal together with pumpkin, potatoes, beans etc. The meat and vegetables are generally precooked and usually fried in clarified butter and reserved. Partly cooked rice as in chelou is put in the bottom of the pan and pressed down, followed by the meat and vegetables. The other half of the rice is put on top, excess frying butter is poured over and the whole cooked slowly, either on the stove or in the oven with a tight-fitting lid. Sometimes vegetables may be mixed with the top layer of rice. The contents may be removed in one piece, in which case high heat is used to form a crust in the initial stage.