Kateh Ghalebi ba Morgh (کته قالبی با مرغ) — Molded Persian Rice with Chicken and Bananas

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 750 mlWater (for cooking the rice)
• 10 gFine sea salt (for the rice)
• 45 mlVegetable oil (for the pot and rice crust)
• 150 gPlain yogurt (full-fat for best crust)
• 1 largeEgg yolk (about 18 g)
• 30 gButter (melted, mixed into the crust base)
• 800 gChicken thighs, boneless skinless (cut into 6–8 pieces)
• 2 gBlack pepper (freshly ground)
• 600 gTomatoes (ripe, grated or finely chopped)
• 300 gBananas (2–3 firm-ripe bananas, sliced into 1 cm rounds)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear, then drain well. In a heavy 24–26 cm nonstick or well-seasoned pot, combine rice, 750 ml water, 10 g salt, and 15 ml of the oil. Bring to a lively boil over medium-high heat for 6–8 minutes, stirring twice, until the surface shows small craters.

2. 2

   Reduce heat to low. Cover the lid with a clean towel (to catch steam), place it tightly on the pot, and cook for 35 minutes. Do not open the lid during this time. The rice should be tender and fluffy with no standing water. Turn off the heat and rest, covered, for 10 minutes to stabilize the grains for molding.

3. 3

   While the rice cooks, prepare the chicken. Pat thighs dry and season evenly with 6 g salt and 2 g black pepper. Heat 15 ml vegetable oil in a wide skillet over medium-high heat. Sear chicken 3–4 minutes per side until lightly browned. Add grated tomatoes and stir, scraping up browned bits, then add 240 ml water and bring to a simmer.

4. 4

   Cover and simmer the chicken sauce over low heat for 30–35 minutes, turning pieces once, until the chicken is tender and the tomatoes have reduced. Uncover and simmer 8–12 minutes more to thicken into a glossy, tangy tomato reduction that coats a spoon. Taste and adjust with up to 1 g extra salt if needed; keep warm on very low heat.

5. 5

   Make the yogurt crust base: whisk 150 g yogurt with 1 large egg yolk until smooth, then whisk in 30 g melted butter. In a small bowl, loosen 250 g of the cooked rice with a fork and mix it thoroughly into the yogurt mixture to form a thick, spoonable paste. This mixture helps create a golden, cohesive crust.

6. 6

   To mold and crisp the kateh, brush or pour the remaining 30 ml vegetable oil into the bottom of the same pot (or a clean pot). Spread the yogurt-rice paste evenly across the base, pressing into an even layer. Mound the remaining rice on top without packing too tightly, then shape into a dome. Cover with the towel-wrapped lid and cook on low for 40 minutes.

7. 7

   For a deeper golden crust, increase heat to medium-low for 6–8 minutes, listening for a gentle sizzle (not aggressive frying). Turn off heat and rest, covered, for 10 minutes. This rest helps the crust release cleanly. Meanwhile, melt 25 g butter in a skillet over medium heat and sauté banana slices 1–2 minutes per side until lightly caramelized; finish with 0.5 g pepper if desired.

8. 8

   Unmold: run a thin spatula around the pot edge. Place a serving platter over the pot and invert confidently. Tap the pot bottom, then lift to reveal a molded rice cake with a golden crust. Spoon chicken and tomato reduction around (or over one side) to keep the crust crisp, and arrange warm buttery bananas on top or alongside. Serve immediately.