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.
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
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