Monday, June 05, 2006


Kateh is a simple rice served with kababs orother Persian main dishes, unless rice is already used as one of the ingredients. Kateh is simpler to cook than polow.

Serves 4

  • basmati or long-grain rice, 3 cups
  • salt
  • cooking oil

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 two spoons of 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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