1/1 Photo of Kateh - Iranian Simple Rice
I think this way of making rice comes from the North of Iran. I prefer this to the more classic polow as it's less work to do and it's faster.My husband has a very interesting way to check if the rice it's done:he spits a little on his finger and places the saliva on the pan. If the spit sizzles the rice is done!
My Private Note
Units: US | Metric
- 1Wash three cups of rice with plain water twice and drain the water.
- 2Pour rice into a non-stick pan.
- 3Add five cups of water, four spoons of oil and salt, and mix.
- 4Bring the water to a boil over high temperature.
- 5Let the water boil until water level sinks to just below rice level.
- 6Cover the pan, and cook over low temperature for about half an hour.
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Nutritional Facts for Kateh - Iranian Simple Rice
Serving Size: 1 (152 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 633.6
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 9.7 mg
- Total Carbohydrate 107.1 g
- Dietary Fiber 4.8 g
- Sugars 1.1 g
- Protein 11.0 g