Kateh Iranian Simple Rice Food

KATEH - IRANIAN SIMPLE RICE

Kateh - Iranian Simple Rice image

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!

Provided by littlemafia

Categories Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

3 cups basmati rice or 3 cups long-grain rice
salt
4 tablespoons cooking oil

Steps:

Wash three cups of rice with plain water twice and drain the water.
Pour rice into a non-stick pan.
Add five cups of water, four spoons of oil and salt, and mix.
Bring the water to a boil over high temperature.
Let the water boil until water level sinks to just below rice level.
Cover the pan, and cook over low temperature for about half an hour.

IRANIAN RICE WITH POTATO CRUST AND SAFFRON

Iranian Rice With Potato Crust and Saffron image

Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.

Provided by Dancer

Categories Long Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup rice
4 cups water
1/4 teaspoon saffron
1/2 teaspoon warm water
2 small potatoes
1/4 cup melted butter

Steps:

Clean, wash, and soak rice for 30 minutes.
Cook in a pan with 4 cups water.
Boil on high heat for 5 minutes.
Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
Mix saffron and warm water; set aside.
Peel potatoes and cut into thick round slices.
Pour saffron in a pan.
Add 2 tbsps. melted butter and potatoes, and mix very well.
Spread sliced potatoes in the bottom of the pan and spoon all rice over.
Sprinkle with remaining butter.
Cover pan with aluminum foil and leave on very low fire until done.
Transfer rice to a platter so that sliced potatoes are on top of rice.

KATEH (PERSIAN STOVE-TOP RICE)

Kateh (Persian Stove-Top Rice) image

This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.

Provided by Najmieh Batmanglij

Categories Rice Side Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Gluten-Free and Fresh

Yield 4-6 servings

Number Of Ingredients 4

Ingredients

3 cups (600g) white basmati rice
5 ½ cups (1.3l) water
1 tablespoon fine sea salt
¼ cup (60ml) olive oil

Steps:

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 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups.
In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
Just before serving, uncover the rice and fluff gently with a fork.

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