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:
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