Kateh Persian Rice

In today’s episode, you will learn to make the easiest one pot, no strain rice, in Farsi called “kateh”. What is the “kateh” method? A specific, one pot rice technique with no straining required Steps: Use Indian long-grain, white Basmati rice Wash and rinse the rice until the water rinses out clear Transfer the rinsed rice to a pot General rule of thumb, fill up the pot about an inch and a half above the level of rice in the pot - visual trick, use a finger dipped into the water - almost up to middle knuckle of pointer finger Bring to a boil, uncovered Reduce heat, cook until most of the water is absorbed - rice should be al dente If going for tahdig, add oil, partially cooked rice mixed with saffron, a little water, and rest of rice… may need to add more water and oil/and or butter Cook low and slow for the “damming” steaming portion, about 30 minutes depending on amount of rice Put a cover on the lid of the pot once the rice starts to steam - called a “damkoni” in Farsi Make vertical tunnels or steam vents in the pot of rice Finish cooking   Strategies for keeping rice intact and the rice grains as separate as possible Rinsing rice initially until the water comes out clean and clear Steam holes and damkoni right before steaming    Ask the Beats: Ava from San Luis Obispo asks “what is the one Persian dish you can’t live without?”   Bita: bread and butter; bread tahdig - crunchy, greasy bread tahdig Beata: sabzi khordan - a platter of fresh herbs, especially enjoyed with breakfast!   Episodes referenced: Episode #3 Rice Episode #11 Tahdig Episode #40 Damkoni   All Modern Persian Food episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes   Recipes:  Kateh Persian Rice with Tahdig – BeatsEats   Podcast production by Alvarez Audio