Kateh recipe: Authentic Persian stove-top rice made easy

Ingredients for Kateh (Persian stove-top rice)

• 600 g white basmati rice

• 1,300 ml water

• 15 ml fine sea salt

• 60 ml olive oil

How to make Kateh (Persian stove-top rice)

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 this process 5 times until the water runs clear. Drain the rice using a fine-mesh colander. If using American long-grain rice, do not wash it and reduce the water to 1.1 L instead of 1.3 L.

2. In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.

3. Bring the mixture to a boil over high heat, which should take about 5 minutes. Then, reduce the heat to medium and simmer, uncovered, for 15–20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.

4. Drizzle the oil over the rice. Cover the pot tightly and steam on low heat for 15 minutes. Keep warm until ready to serve.

5. Just before serving, uncover the rice and fluff gently with a fork.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.