Episode 70: Kateh Persian Rice

In today’s episode, you will learn to make the easiest one pot, no strain rice, in Farsi called “kateh”.

What is the “kateh” method? A specific, one pot rice technique with no straining required

Steps:

Use Indian long-grain, white Basmati rice
Wash and rinse the rice until the water rinses out clear
Transfer the rinsed rice to a pot
General rule of thumb, fill up the pot about an inch and a half above the level of rice in the pot – visual trick, use a finger dipped into the water – almost up to middle knuckle of pointer finger
Bring to a boil, uncovered
Reduce heat, cook until most of the water is absorbed – rice should be al dente
If going for tahdig, add oil, partially cooked rice mixed with saffron, a little water, and rest of rice… may need to add more water and oil/and or butter
Cook low and slow for the “damming” steaming portion, about 30 minutes depending on amount of rice
Put a cover on the lid of the pot once the rice starts to steam – called a “damkoni” in Farsi
Make vertical tunnels or steam vents in the pot of rice
Finish cooking