SAEDNEWS: Rice is a staple on the Iranian table, cooked as either simple kateh or drained chelow. Most families prefer chelow for its appearance, while kateh is quick and easy. In this tutorial from Saed News, we show you how to make tasty kateh.
Unlike drained boiled rice, kateh rice retains all its cooking water, which means it preserves more of its nutrients. It’s also simpler to prepare and avoids the hassles associated with traditional drained rice. This fact is undeniable—but making a perfectly cooked, flavorful kateh still requires some skill.
To prepare high-quality kateh, you need to know a few important tips so you can make a basic version or variations like shrimp kateh, tomato kateh, or any other delicious type at home. If you’re not familiar with how to make kateh, keep reading. We’ll walk you through the preparation process and share tips for making it in a rice cooker.
Ingredients for Rice Cooker Kateh:
3 cups of rice
4 cups of water
Salt to taste
2–3 tablespoons of cooking oil or olive oil
How to Cook Kateh in a Rice Cooker:
Typically, one cup of rice per person is sufficient. When washing the rice, don’t rub it too much—gently rinse it two or three times and drain the water.
For every cup of rice you soak, add one extra cup of water (e.g., 4 cups of rice require 5 cups of water; 5 cups of rice need 6 cups of water). Water temperature—warm or room temperature—is not critical. Add salt and allow the rice to soak. High-quality Iranian rice may need a longer soaking time, while foreign rice varieties often require less.
After soaking, place the rice in the rice cooker, add oil, close the lid, and start cooking. No further steps are strictly necessary, but to achieve better texture, gently stir once or twice after the water boils. Be careful not to over-stir, as this may break the grains.
Depending on the rice type, some require more water than others. If you cook a new bag of rice and it turns out soft, reduce the water slightly next time. Long-grain foreign rice often needs more water but never becomes mushy, making it easier to cook.
Making Tahdig (Crispy Bottom Layer):
To make tahdig, transfer the cooked rice to a separate dish, clean the rice cooker pot, add oil, and use bread, potato, or other ingredients for the base. Return the rice on top with a spatula and shape it around the edges to prevent sticking.
