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Kateh

Persian rice cooked the easy way

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 4 (to 6)
Course: Side Dish
Cuisine: Persian , Iranian

Ingredients

  • 2 cups white long grain basmati rice (approximately 400g of rice)
  • 3 cups Water or stock
  • 2 tsp salt
  • 2 tbsp butter / ghee / vegetable oil

Instructions

    Cup of Yum
  1. 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).
  2. Drain and put rice in saucepan. Add water and salt.
  3. 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. 
  4. 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.
  5. 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.
  6. Serve with your choice of stew, curry or kababs.