Kateh



Ingredients: (4 servings)


basmati or long-grain rice, 3 cups
salt
cooking oil


Directions:


Kateh is normally served with kababs or any of the main dishes
in this collection, unless rice is already used as one of the
ingredients. Kateh is simpler to cook
than polow.


Wash three cups of rice with plain water twice and drain the water.
Pour rice into a non-stick pan. Add five cups of water, four spoons of
oil and two spoons of salt, and mix. Bring the water to a boil over
high temperature. Let the water boil until water level sinks to just
below rice level. Cover the pan, and cook over low temperature for
about half an hour.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk