Kateh with Saffron and Herbs

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 tablespoons hot water 2 tablespoons hot water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 cup chopped fresh dill 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint 1/4 cup chopped fresh mint

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 43g, 0g
• Protein: 4g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a small bowl, dissolve the saffron threads in hot water and set aside.
3. 3.
   In a large pot, bring the water to a boil. Add the salt and rinsed rice. Cook for 5 minutes, then drain the rice.
4. 4.
   In the same pot, heat the vegetable oil over medium heat. Add the saffron mixture and stir for 1 minute.
5. 5.
   Add the drained rice to the pot and gently mix it with the saffron oil.
6. 6.
   Create 3 to 4 holes in the rice using the handle of a wooden spoon. This will allow steam to escape and prevent the rice from sticking.
7. 7.
   Reduce the heat to low, cover the pot with a lid, and cook for 30 minutes.
8. 8.
   Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the rice to steam.
9. 9.
   In a separate bowl, combine the chopped dill, parsley, and mint.
10. 10.
    Gently fluff the cooked rice with a fork and transfer it to a serving dish. Sprinkle the chopped herbs over the rice and mix gently to combine.
11. 11.
    Serve the Kateh hot, with the fragrant herbs adding a burst of freshness to each bite.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, lightly toast the threads in a dry pan before dissolving them in hot water.
• Basmati rice — Rinsing the rice helps remove excess starch and ensures fluffy grains. Soaking the rice for 30 minutes before cooking can also improve the texture.

Tips & Tricks

• For a more pronounced saffron flavor, soak the saffron threads in hot milk instead of water.
• To achieve a crispy tahdig, add a layer of thinly sliced potatoes or lavash bread to the bottom of the pot before adding the rice.
• Experiment with different combinations of herbs such as cilantro or tarragon to personalize the flavor of the dish.
• Serve the Kateh with a side of yogurt or a fresh cucumber and tomato salad for a complete Iranian meal.
• Leftover Kateh can be transformed into delicious rice cakes by shaping the rice into patties and pan-frying them until crispy.

Serving advice

Serve the Kateh as a main dish accompanied by grilled or roasted meats, such as kebabs or chicken. It can also be enjoyed as a side dish alongside stews or vegetable dishes.

Presentation advice

Garnish the Kateh with additional sprigs of fresh herbs, such as dill or mint, to add a pop of color and freshness to the presentation. Serve it in a decorative serving dish or on a platter to showcase the beautiful golden color of the saffron-infused rice.