Kateh کته is a plain, simple, easy and quick rice that is popular in Iran. Kateh may be cooked in old fashioned way, I mean using a non-stick pot (like what I am doing in my following recipe) and cook the rice on stove top, or use a electric rice cooker.
Kateh is not as fluffy as steamed rice and rice grains do not come out separate because cooking method of kateh rice is different from typical Persian steamed rice and final product is nicely soft but not sticky rice yet.
I have presented lots of Persian rice (pilaf/polow) recipes in my web site and for better understanding about different between kateh with Persian steamed polow, you can click here, or here and here .
For making kateh you can use Persian rice that is one of flavourful and aromatic rice that come from the rice fields in Northern part of Iran near Caspian Sea. But if you do not have access to Persian rice, you can use basmati rice that is great too.
Persian Kateh Rice
- pot, rice cooker,
- 2 cups rice
- 4 cups of water (for each cup rice, we need 2 cups of water)
- 1 tsp salt
- 2 tbsp butter or vegetable oil (you can have a mixture of butter + veggie oil or just chose one of them
- Wash the rice 2-3 times with cold water until becomes clear. Drain the water.
- Pour the rice in a non-stick pot. Add 4 cups of water (by the way, use same cup for
measuring the rice for adding water), 1tsp salt and butter or mixture of butter and vegetable oil.
- Give a stir. Let to cook over medium heat until water is fully absorbed by the
- Now wrap the lid of the pot with a kitchen cloth
- and cover the pot with the lid. Place a heat diffuser on the heat and
- then put the pot top of the simmer ring. Cook the rice on low heat for about 20 minutes.Once rice is ready, Serve the kateh in a plate with fresh herbs, or salads or any kind of your favourite stew or curry.
- After serving the rice you will have the crust rice in the bottom of the pot, a crispy cooked rice that is super tasty.