Cooking Persian Rice the Kate style is one of the basic things that Iranian cooks should know. You have only 1 ingredient, but it can be very tricky! because the basmati rice should “ری REI” in Farsi means it should “grow” (& doubles in size) but at the same time It should be soft and not mushy!
There are different ways of cooking Persian rice. In this recipe, the Kate style means the rice is not drained. It is the easiest way of cooking Persian rice! The good thing about Kate is we don’t throw away all those good vitamin Bs (B1, B2, B3, B5..) and so the rice is somehow richer, and the Tahdig will come very well: It’s so compact because Kate is more starchy!
Ingredients | Servings: 2-3
first of all, you need a non-stick pot, the thicker is the bottom of your pot the better Tahdig (rice crust) becomes! because it distributes better the heat.
Let’s wash the rice:
Preferably let it rest for 1 hour but you can also cook it right away.
Add salt and for the first 5 mins, put the pot on high heat till it starts to boil.
Then change the heat to the medium-low. Let the rice stays on the stove for 1.5 to 2 hours. Put also a Damkoni (= a clean kitchen towel) on the lid. It absorbs the exceeded humidity of the pot and helps the rice crust to become so crunchy!
Your rice probably will cook soon (in 15 mins) but we want that nice crust at the bottom of the pot (Tahdig) so for a better result:
During this long cooking time, you can make 5-6 thin holes in rice with the bottom of a small spoon and put small chunks of Butter in them. This way, The the melted butter makes our Tahdig/rice crust better and gives a gorgeous color!
Preparing Saffron Rice
When to remove it from the stove?
Turn off the heat
The rice is ready!
This rice is a perfect match of various stews and kormas & kebabs from different cuisines (especially Indian and Thai)
Some even eat white rice with fried egg or canned tuna! Simple but delicious.
Noosh e Jan! 😉