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Kateh

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description Kateh Overview

Kateh is a simple Iranian rice dish associated especially with the Caspian provinces, including Gilan and Mazandaran. Unlike chelow, in which rice is usually parboiled and drained before steaming, kateh cooks the rice directly in a measured amount of water until the liquid is absorbed. The finished rice is softer and more moist, and a browned layer may form at the bottom of the pot as tahdig.

help Kateh FAQ

How is kateh different from chelow?

Kateh cooks rice directly in a measured amount of water until the liquid is absorbed, while chelow is usually parboiled, drained, and then steamed. Kateh is therefore simpler and often has a softer, more cohesive texture.

Where in Iran is kateh especially associated?

Kateh is strongly associated with the Caspian provinces of Gilan and Mazandaran. The dish is commonly served as an everyday rice preparation rather than only for formal meals.

What type of rice is used for kateh?

It is typically made with long-grain Iranian rice, although the exact variety depends on local availability. The rice is cooked with water and salt, and recipes may add butter, oil, or yogurt for texture and flavor.

What is usually served with kateh?

Kateh can accompany stews, fish, eggs, herbs, and regional Caspian dishes. It is also often eaten with simple toppings because the direct-cooking method gives the rice a naturally rich, starchy texture.

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