Kateh

Kateh is a traditional Persian cooking method for rice. It is a staple dish in Iran and is also popular in other countries with Persian influence.

Overview

Kateh is a simple, yet flavorful dish that is often served as a main course or side dish in Persian cuisine. The rice is cooked until it forms a crispy bottom layer, known as the tahdig. This is considered the most desirable part of the dish and is often served to guests as a sign of respect.

Preparation

The preparation of Kateh involves soaking the rice in water and then boiling it. Once the rice is partially cooked, the water is drained and the rice is returned to the pot. It is then cooked on low heat until it forms a crispy bottom layer. Some variations of Kateh include adding ingredients such as saffron, butter, and yogurt to enhance the flavor.

Cultural Significance

Kateh holds a significant place in Persian culture. It is often served during special occasions and is a common dish in everyday meals. The dish is also associated with hospitality, as the tahdig is traditionally served to guests as a sign of respect.

Variations

There are several variations of Kateh, each with its own unique flavor profile. Some of the most popular variations include Kateh with barberry, Kateh with turmeric, and Kateh with dill and fava beans.

See Also

• Persian cuisine
• Tahdig
• Pilaf
• List of rice dishes

‎