Kateh Persian Rice

In today's episode, you will learn to make the easiest one pot, no strain rice, in Farsi called "kateh".

What is the "kateh" method? A specific, one pot rice technique with no straining required

Steps:

• Use Indian long-grain, white Basmati rice
• Wash and rinse the rice until the water rinses out clear
• Transfer the rinsed rice to a pot
• General rule of thumb, fill up the pot about an inch and a half above the level of rice in the pot - visual trick, use a finger dipped into the water - almost up to middle knuckle of pointer finger
• Bring to a boil, uncovered
• Reduce heat, cook until most of the water is absorbed - rice should be al dente
• If going for tahdig, add oil, partially cooked rice mixed with saffron, a little water, and rest of rice… may need to add more water and oil/and or butter
• Cook low and slow for the "damming" steaming portion, about 30 minutes depending on amount of rice
• Put a cover on the lid of the pot once the rice starts to steam - called a "damkoni" in Farsi
• Make vertical tunnels or steam vents in the pot of rice
• Finish cooking

Strategies for keeping rice intact and the rice grains as separate as possible

• Rinsing rice initially until the water comes out clean and clear
• Steam holes and damkoni right before steaming

Ask the Beats:

Ava from San Luis Obispo asks "what is the one Persian dish you can't live without?"

Bita: bread and butter; bread tahdig - crunchy, greasy bread tahdig

Beata: sabzi khordan - a platter of fresh herbs, especially enjoyed with breakfast!

Episodes referenced:

Episode #3 Rice

Episode #11 Tahdig

Episode #40 Damkoni

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Recipes:

Kateh Persian Rice with Tahdig – BeatsEats

Podcast production by Alvarez Audio