Kateh (Absorption Method)

Kateh (کته) is how most Iranians cook rice on busy weeknights. Instead of the elaborate parboil-and-steam method (chelow), you simply cook the rice in measured water that gets fully absorbed.

The result is slightly stickier, more substantial rice — and yes, you still get tahdig.

• •Heavy-bottomed pot with tight lid
• •Rice (washed and optionally soaked)
• •Water
• •Salt
• •Oil or butter
• •Kitchen towel for lid

Step 1: Measure Your Ratio

The key to kateh is the water ratio:

For soaked rice: 1 cup rice : 1.25 cups water

For unsoaked rice: 1 cup rice : 1.5 cups water

Step 2: Combine Everything

Add to your pot:

• •Rice
• •Water
• •1 teaspoon salt per cup of rice
• •1 tablespoon oil per cup of rice

Stir once to distribute.

Step 3: Bring to Boil

Place over medium-high heat. Bring to a boil, stirring occasionally to prevent sticking.

Step 4: Cover and Reduce

Once boiling and most surface water is absorbed (you'll see small holes forming), reduce heat to lowest setting.

Wrap lid in a towel and cover tightly.

Step 5: Steam

Cook for 25-30 minutes on lowest heat.

Do not lift the lid.

Step 6: Rest and Serve

Remove from heat. Let rest covered for 5 minutes.

The rice will be tender throughout with a golden tahdig on the bottom.

• •All water absorbed, no wet spots
• •Rice is tender and fluffy
• •Grains stick together slightly (this is normal for kateh)
• •Golden tahdig forms on bottom
• •Pleasant toasted aroma