📝 About This Recipe
Hailing from the lush, rain-swept Caspian provinces of Gilan and Mazandaran, Kateh is the soul-satisfying daily bread of Northern Iran. Unlike the elaborate soaking and draining of Chelow, Kateh is an absorption-method rice that yields a tender, slightly sticky texture and a magnificent, buttery golden crust known as Tahdig. It is a rustic, aromatic masterpiece that celebrates the purity of high-quality Basmati or Doodi (smoked) rice.
🥗 Ingredients
The Rice Base
- 3 cups High-quality long-grain Basmati rice (preferably aged Persian rice or Sela Basmati)
- 4 1/2 cups Filtered water (use the same cup used for measuring rice)
- 2 teaspoons Fine sea salt (adjust to taste)
Fats and Aromatics
- 4 tablespoons Unsalted butter (cubed; high-quality European butter recommended)
- 2 tablespoons Vegetable oil or Ghee (for the bottom of the pot to ensure a crispy Tahdig)
- 1/4 teaspoon Saffron threads (ground and dissolved in 1 tbsp hot water)
Optional Northern Enhancements
- 1/2 cup Smoked Persian rice (Beranj-e Doodi) (substitute 1/2 cup of the main rice for an authentic smoky aroma)
- 1 pinch Dried rose petals (for garnish)
- 1 piece Cinnamon stick (optional, for subtle warmth during steaming)
👨🍳 Instructions
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1
Place the rice in a large bowl and wash it gently by swirling with your hand under lukewarm water. Drain and repeat 3-4 times until the water runs clear; this removes excess starch and prevents the rice from becoming overly mushy.
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2
Transfer the washed rice into a heavy-bottomed non-stick pot (essential for a good Tahdig). Add the 4 1/2 cups of water and the sea salt.
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3
Add 2 tablespoons of the butter and the vegetable oil to the pot. If using the cinnamon stick for aroma, tuck it into the water now.
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4
Bring the mixture to a boil over medium-high heat, uncovered. Once boiling, give it one gentle stir to ensure the salt is distributed.
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5
Continue to boil for about 10-12 minutes, or until the water has mostly evaporated and small 'steam holes' begin to form on the surface of the rice.
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6
Once the surface water is gone but the rice is still moist, use the handle of a wooden spoon to poke 3-4 holes into the rice bed to allow steam to escape from the bottom.
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7
Drizzle the prepared saffron water over a small section of the rice if you want a bi-color effect, or all over for a golden hue.
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8
Place the remaining 2 tablespoons of butter on top of the rice. Wrap the pot lid tightly in a clean kitchen towel (Damkani) to absorb excess moisture and prevent it from dripping back onto the rice.
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9
Cover the pot firmly. Reduce the heat to the lowest possible setting. If your stove runs hot, use a heat diffuser (sholeh-pakhsh-kon) under the pot.
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10
Steam the rice for 35-40 minutes. Do not open the lid during this time, as the steam is crucial for cooking the grains and forming the crust.
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11
To check if it's done, wet your finger and quickly touch the side of the pot; if it 'hisses,' the Tahdig is likely ready.
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12
Remove from heat. To release the crust easily, place the bottom of the pot in a sink filled with an inch of cold water for 30 seconds.
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13
Carefully invert the pot onto a large flat serving platter. The rice should come out as a solid 'cake' with a stunning golden-brown crust on top.
💡 Chef's Tips
Always use a non-stick pot or a well-seasoned cast iron Dutch oven to ensure the Tahdig releases perfectly. For an authentic Northern flavor, mix in 15% smoked rice (Beranj-e Doodi); the aroma is intoxicating. Resist the urge to stir the rice once it starts steaming, as this will break the long grains and make it gummy. If you prefer a softer rice, add an extra 1/4 cup of water at the start; for firmer grains, reduce by 1/4 cup. The kitchen towel (Damkani) is non-negotiable—it is the secret to fluffy, distinct grains in an absorption method.
🍽️ Serving Suggestions
Serve alongside 'Kabab Torsh' (sour pomegranate beef) for a true Gilani feast. Pairs beautifully with a side of 'Zeytoon Parvardeh' (marinated olives with walnuts and pomegranate). A dollop of creamy yogurt or 'Maast-o-Khiar' (cucumber yogurt dip) balances the buttery richness. In the North, it is often enjoyed with fried fish (Mahi Sefid) and fresh green herbs (Sabzi Khordan). Serve with a side of 'Sir Torshi' (aged pickled garlic) for a sharp, fermented contrast.