Kateh (Persian: کته) is an Iranian rice dish[1] from the Caspian region of Iran.[2][3] Unlike Polo/Cholo, kateh is sticky and does not have tahdig (the rice, bread or potato crust at the bottom), though it does form a crust on the bottom where the salt and oil collect.[4] Generally, kateh needs half the cooking time of polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process.
![A woman holding a plate of golden crusted rice](http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Najmieh-Batmanglij_2985.jpg/83px-Najmieh-Batmanglij_2985.jpg)
Kateh is considered generally the most simple Iranian rice as the ease and speed of cooking makes it popular for casual dinners.[4] It is sometimes referred to as "everyday rice".[3][4] It is also a traditional dish of Caspian cuisine and found in the Mazandaran, and Gilan provinces.
See also
editReferences
edit- ^ Vatandoust, S. (2015). Authentic Iran: Modern Presentation of Ancient Recipes. Xlibris US. p. 143. ISBN 978-1-4990-4061-6. Retrieved 4 January 2020.
- ^ Floor, W.M. (2003). Agriculture in Qajar Iran. Mage Publishers. p. 591. ISBN 978-0-934211-78-9. Retrieved 4 January 2020.
- ^ a b Ramazani, Nesta (2014). Persian Cooking: A Table of Exotic Delights. Ibex Publishers. p. 209. ISBN 978-1-58814-087-6.
- ^ a b c Deravian, Naz (2018-09-18). Bottom of the Pot: Persian Recipes and Stories. Flatiron Books. pp. 182–183. ISBN 978-1-250-19076-5.
External links
edit- Kateh Recipe Archived 2008-12-05 at the Wayback Machine