Kateh Persian Rice

Mïäï

15 min•0 plays•0 favorites

Arts & Philosophy

Description

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: <ul> <li style="font-weight: 400;" aria-level="1">Use Indian long-grain, white Basmati rice</li> <li style="font-weight: 400;" aria-level="1">Wash and rinse the rice until the water rinses out clear</li> <li style="font-weight: 400;" aria-level="1">Transfer the rinsed rice to a pot</li> <li style="font-weight: 400;" aria-level="1">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</li> <li style="font-weight: 400;" aria-level="1">Bring to a boil, uncovered</li> <li style="font-weight: 400;" aria-level="1">Reduce heat, cook until most of the water is absorbed - rice should be al dente</li> <li style="font-weight: 400;" aria-level="1">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</li> <li style="font-weight: 400;" aria-level="1">Cook low and slow for the “damming” steaming portion, about 30 minutes depending on amount of rice</li> <li style="font-weight: 400;" aria-level="1">Put a cover on the lid of the pot once the rice starts to steam - called a “damkoni” in Farsi</li> <li style="font-weight: 400;" aria-level="1">Make vertical tunnels or stea

Creators

paul_sky

Creator