Kateh
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Kateh
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Persian rice cooked the easy way
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Ingredients
- 2 cups basmati rice approximately 400g of rice, white, long grain
- 3 cups water or stock
- 2 tsp salt
- 2 tbsp butter or ghee or vegetable oil
Instructions
- Gently wash rice in cold water until water runs clear. Place in a bowl and fill with cold water to 2 inches above the rice. Let rice soak for a minimum of 30 mins (preferably overnight).
- Drain and put rice in saucepan. Add water and salt.
- Place saucepan over high heat until water starts to boil. Once water comes up to boil, turn heat to medium and add butter and stir gently to mix.
- Once you start to see holes in the rice as the water is evaporating, reduce heat to low. Take a clean tea towel and wrap the lid of the saucepan, making sure it is not a fire hazard. Place lid on saucepan. Cook rice for a minimum of 30 mins. The longer you leave it, the better the tahdig.
- Once you have come to the end of the cooking time turn off heat and take a plate bigger than your saucepan, and place it over the top of the saucepan. Flip the saucepan, while holding the plate, and your rice should come out as a nice looking rice cake in the shape of your pan with crispy tahdig encasing it.
- Serve with your choice of stew, curry or kababs.
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