Kateh (Persian Stove-Top Rice)
A classic Persian method of cooking rice that results in fluffy, perfectly cooked basmati rice with a crispy tahdig bottom. This simple yet delicious preparation uses just rice, water, salt, and olive oil to create a staple dish of Persian cuisine.
Ingredients
- •3 cups white basmati rice
- •5½ cups water
- •1 tablespoon fine sea salt
- •¼ cup olive oil
Cooking Instructions
- 1.
Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 41/2 cups instead of 51/2 cups.
10 min
- 2.
In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
2 min
- 3.
Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
20 min
- 4.
Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
15 min
- 5.
Just before serving, uncover the rice and fluff gently with a fork.
2 min