Kateh
From Wikipedia, the free encyclopedia
 |
This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013) (Learn how and when to remove this template message) |
Kateh is a type of Iranian rice from Caspian region, which, unlike Polo/Cholo, is sticky and does not have Tahdig (the rice, bread or potato crust at the bottom, a traditional delicacy in Iran), though it does form a crust on the bottom where the salt and oil collect. Generally, Kateh needs half the cooking time of Polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process.
Kateh is considered generally the most simple Iranian rice the ease and speed of cooking makes it popular for casual dinners. It is also the traditional dish of Gilan and Mazandaran.
See also[edit]
External links[edit]
 |
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
