Tahdig with kateh style

Persian white rice with tahdig – kate style

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

400g/14.1oz Basmati rice
1tsp Salt
Water
Ghee or oil
saffron

Preparations:

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:

1- Washing the rice till the color of the water is no longer white
2- The rice is clean now pour water till it covers for 1.5cm/0.6in on top (the water should have good quality because all of it will be absorbed by rice

Preferably let it rest for 1 hour but you can also cook it right away.

Cooking Iranian Rice

Add salt and for the first 5 mins, put the pot on high heat till it starts to boil.

When water starts to decrease add ghee/oil (2-3 tablespoon) mix it with rice from top to bottom
Mixing rice with ghee

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!

Cover the pot’s lid with a clean kitchen towel to absorb the exceeded humidity in the pot and to have a nice crunchy Tahdig (rice crust)

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!

After 1.5h this is how your rice gonna looks like

Preparing Saffron Rice
1- In a small bowl add a pinch of ground saffron
2- Add a bit of boiling water, it helps the saffron releases its color better leave it for 3-4 mins
3- Add  3-4 of tbs of cooked rice to saffron
4-  Saffron rice for garnish is ready!

When to remove it from the stove?

When you see the rice isn’t sticking to the pan’s wall anymore means the Tahdig is ready

Turn off the heat

1- Remove the lid and put a plate on the pot
2- While gripping pot’s handles and plate overturn pot on the plate
The Rice Crust should come out altogether

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! 😉

4.8/5 (8 Reviews)

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