Best 2 Kateh Iranian Simple Rice Recipes

Kateh is a traditional Iranian simple rice dish that is often served as an accompaniment to stews, kebabs, and other Iranian dishes. It is cooked using a method that involves parboiling the rice, then steaming it until it is fluffy and tender. Kateh is a versatile dish that can be customized with various ingredients, such as herbs, spices, and vegetables. It is a popular choice for everyday meals and special occasions alike, and is a staple of Iranian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

KATEH (PERSIAN STOVE-TOP RICE)

Kateh (Persian Stove-Top Rice) image

This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.

Provided by Najmieh Batmanglij

Categories Rice Side Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Gluten-Free and Fresh

Yield 4-6 servings

Number Of Ingredients 4

Ingredients

3 cups (600g) white basmati rice
5 ½ cups (1.3l) water
1 tablespoon fine sea salt
¼ cup (60ml) olive oil

Steps:

Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups.
In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
Just before serving, uncover the rice and fluff gently with a fork.

KATEH - IRANIAN SIMPLE RICE

Kateh - Iranian Simple Rice image

I think this way of making rice comes from the North of Iran. I prefer this to the more classic polow as it's less work to do and it's faster.My husband has a very interesting way to check if the rice it's done:he spits a little on his finger and places the saliva on the pan. If the spit sizzles the rice is done!

Provided by littlemafia

Categories Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

3 cups basmati rice or 3 cups long-grain rice
salt
4 tablespoons cooking oil

Steps:

Wash three cups of rice with plain water twice and drain the water.
Pour rice into a non-stick pan.
Add five cups of water, four spoons of oil and salt, and mix.
Bring the water to a boil over high temperature.
Let the water boil until water level sinks to just below rice level.
Cover the pan, and cook over low temperature for about half an hour.

Tips:

To achieve the perfect texture for kateh, it's crucial to use high-quality, long-grain rice. Basmati or jasmine rice are excellent choices.
Before cooking, rinse the rice thoroughly under cold water to remove excess starch and impurities. This helps prevent the rice from becoming sticky or mushy.
Soaking the rice for 30 minutes before cooking is highly recommended. This allows the rice to absorb water and cook more evenly, resulting in fluffy and separate grains.
Use the right ratio of water to rice. For kateh, the ideal ratio is 1:1.5 (1 cup of rice to 1.5 cups of water).
When adding the rice to the pot, spread it evenly over the surface of the water. This ensures that all the rice grains are submerged and cook evenly.
Once the water starts boiling, reduce the heat to low, cover the pot tightly, and let the rice simmer gently. Do not stir the rice during cooking, as this can break the grains and make the rice mushy.
The cooking time for kateh varies depending on the type of rice used. Generally, it takes about 18-20 minutes for basmati rice and 15-18 minutes for jasmine rice.
After the cooking time is complete, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to absorb any remaining moisture and become fluffy.
Fluff the rice gently with a fork before serving. This helps separate the grains and gives the rice a light and airy texture.

Conclusion:

Kateh is a simple yet delicious Iranian rice dish that is a staple in many Persian households. With its fluffy texture, separate grains, and nutty flavor, kateh is a versatile dish that can be enjoyed on its own or paired with various stews, curries, and grilled meats. Whether you're a seasoned cook or a beginner in the kitchen, kateh is an easy and rewarding dish to prepare. So next time you're looking for a flavorful and authentic rice dish, give kateh a try – you won't be disappointed!