KATEH - IRANIAN SIMPLE RICE
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
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.
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Md. Showket Ali
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Naze Ali
[email protected]This recipe is missing some important ingredients. It doesn't say how much salt or pepper to add.
Samuel Montgomery
[email protected]This recipe is way too complicated. I don't have time for all these steps.
Caito Brown
[email protected]I followed the recipe exactly, but the rice didn't come out right. I'm not sure what I did wrong.
Thandazile Simango
[email protected]The rice was a bit overcooked for my taste. I think I'll cook it for a shorter amount of time next time.
Gisli Vigfusson
[email protected]This recipe was a bit too bland for my taste. I think it could use some more spices or herbs.
Siyasanga Tswele
[email protected]I'm not a huge fan of rice, but this recipe changed my mind. The kateh was so flavorful and fluffy, I couldn't get enough of it.
Linda Leas
[email protected]I'm always looking for new rice recipes, and this one definitely didn't disappoint. The kateh was easy to make and turned out perfect.
Jessica Marie
[email protected]This was the best kateh I've ever had. The rice was cooked to perfection, and the tahdig was crispy and flavorful.
Sujita Lama
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I gave it a try. The rice was absolutely delicious.
Abdul Wodod
[email protected]This recipe is a must-try for any rice lover. The rice is so fluffy and flavorful, and the crispy tahdig is the perfect finishing touch.
Gladys Mukami
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. Everyone loves the crispy tahdig!
Alaa Khoudri
[email protected]This was my first time making kateh, and it turned out great! The instructions were easy to follow, and the rice came out perfect.
Olwethu Mandindi
[email protected]I'm not usually a fan of rice, but this dish changed my mind. The combination of the rice, saffron, and butter was simply divine.
uriel gg
[email protected]This recipe was a hit with my family! The rice came out perfectly fluffy and flavorful. I especially loved the crispy tahdig at the bottom of the pot.