Critical Moments
- •Correct water ratio (1:1.5 rice to water)
- •Recognizing the crater stage
- •Lowest possible heat for steaming phase
- •Not lifting lid during cooking
Wash the rice
Place rice in a bowl. Fill with cold water, swirl with your hand, and drain. Repeat 3-4 times until water is mostly clear. Unlike polo, kateh rice doesn't need to be washed as thoroughly—some starch helps the grains stick together slightly.
Wash the rice
Place rice in a bowl. Fill with cold water, swirl with your hand, and drain. Repeat 3-4 times until water is mostly clear. Unlike polo, kateh rice doesn't need to be washed as thoroughly—some starch helps the grains stick together slightly.
Optional: Brief soak
For slightly fluffier kateh, soak the washed rice in fresh water for 30 minutes. Drain before cooking. This step is optional—traditional kateh often skips soaking entirely.
Optional: Brief soak
For slightly fluffier kateh, soak the washed rice in fresh water for 30 minutes. Drain before cooking. This step is optional—traditional kateh often skips soaking entirely.
Bloom saffron (if using)
Grind saffron with a pinch of sugar. Steep in 2 tbsp hot water for at least 15 minutes.
Bloom saffron (if using)
Grind saffron with a pinch of sugar. Steep in 2 tbsp hot water for at least 15 minutes.
Combine rice, water, and seasonings
In a non-stick pot, combine drained rice, 720ml water (should cover rice by 2-3cm), salt, and 2 tbsp oil (or butter). If using saffron, add 1 tbsp saffron water. Stir once to distribute evenly.
Critical Step
The water ratio is crucial for kateh. Too much water = mushy rice. Too little = burnt bottom and undercooked top. The 1:1.5 ratio (rice to water by volume) is the standard.
Combine rice, water, and seasonings
In a non-stick pot, combine drained rice, 720ml water (should cover rice by 2-3cm), salt, and 2 tbsp oil (or butter). If using saffron, add 1 tbsp saffron water. Stir once to distribute evenly.
Critical Step
The water ratio is crucial for kateh. Too much water = mushy rice. Too little = burnt bottom and undercooked top. The 1:1.5 ratio (rice to water by volume) is the standard.
Bring to boil
Place pot over high heat. Bring to a boil, stirring once or twice to prevent sticking. Let boil uncovered for 3-5 minutes until most of the water is absorbed and you see small holes (like craters) forming on the surface.
Critical Step
The crater stage indicates the water has been absorbed and it's time to reduce heat. Missing this moment leads to burnt rice or undercooked top.
Bring to boil
Place pot over high heat. Bring to a boil, stirring once or twice to prevent sticking. Let boil uncovered for 3-5 minutes until most of the water is absorbed and you see small holes (like craters) forming on the surface.
Critical Step
The crater stage indicates the water has been absorbed and it's time to reduce heat. Missing this moment leads to burnt rice or undercooked top.
Add remaining oil for tahdig
Drizzle remaining 1 tbsp oil (and remaining saffron water if using) around the edges and over the top of the rice. This helps form the tahdig.
Add remaining oil for tahdig
Drizzle remaining 1 tbsp oil (and remaining saffron water if using) around the edges and over the top of the rice. This helps form the tahdig.
Wrap lid and steam on lowest heat
Wrap the pot lid with a clean kitchen towel (tie corners on top away from heat). Place tightly on pot. Reduce heat to absolute lowest setting. Cook for 35-45 minutes without lifting the lid.
Critical Step
Low heat allows the rice to steam gently while the bottom slowly forms a thick tahdig. High heat burns the bottom before the top cooks. The towel absorbs condensation.
Common Mistakes
- •Heat too high (burns before top cooks)
- •Lifting lid (releases steam)
- •Not enough time (undercooked, no tahdig)
Wrap lid and steam on lowest heat
Wrap the pot lid with a clean kitchen towel (tie corners on top away from heat). Place tightly on pot. Reduce heat to absolute lowest setting. Cook for 35-45 minutes without lifting the lid.
Critical Step
Low heat allows the rice to steam gently while the bottom slowly forms a thick tahdig. High heat burns the bottom before the top cooks. The towel absorbs condensation.
Common Mistakes
- •Heat too high (burns before top cooks)
- •Lifting lid (releases steam)
- •Not enough time (undercooked, no tahdig)
Rest before serving
Remove from heat. Keep lid on and let rest for 5-10 minutes. This allows the tahdig to contract from the pot sides.
Rest before serving
Remove from heat. Keep lid on and let rest for 5-10 minutes. This allows the tahdig to contract from the pot sides.
Serve with tahdig
Remove lid. The rice will be tender and slightly sticky—not as fluffy as chelow. Spoon rice onto plates. To remove tahdig: run a spatula around the edges, then either flip the pot onto a plate or use a spatula to lift out the thick golden-brown tahdig in pieces.
Serve with tahdig
Remove lid. The rice will be tender and slightly sticky—not as fluffy as chelow. Spoon rice onto plates. To remove tahdig: run a spatula around the edges, then either flip the pot onto a plate or use a spatula to lift out the thick golden-brown tahdig in pieces.
Resting Required
7 min - Allows tahdig to contract for easier release
