Dish
Kateh
Kateh is made by boiling rice in a pot with water and salt until it is partially cooked. The rice is then drained and returned to the pot with a mixture of oil and water. The pot is covered and the rice is cooked over low heat until it is fluffy and fully cooked. Kateh is often seasoned with saffron or other spices and can be served with a variety of meats or vegetables.
Origins and history
Kateh originated in Iran and is a staple in Persian cuisine. It is often served at special occasions such as weddings or religious holidays.
Dietary considerations
Kateh is gluten-free and suitable for those with gluten intolerance or celiac disease. It is also low in fat and calories.
Variations
There are many variations of kateh, including using different types of rice such as basmati or jasmine, or adding herbs such as dill or parsley to the dish.
Presentation and garnishing
Kateh is often served in a large platter with the rice arranged in a mound and garnished with saffron or other spices.
Tips & Tricks
To ensure the rice is fluffy and fully cooked, use a high-quality rice and cook it over low heat for a longer period of time. Use a mixture of oil and water to prevent the rice from sticking to the pot.
Side-dishes
Kateh can be served as a side dish or main course and pairs well with a variety of proteins such as lamb or chicken.
Drink pairings
Kateh pairs well with full-bodied red wines such as Shiraz or Cabernet Sauvignon.
Delicious Kateh recipes
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