Kateh Tond (کته تند) — Persian Spicy Steamed Rice with Chicken

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 600 mlWater (plus more for rinsing)
• 8 gFine sea salt (divided)
• 45 gUnsalted butter (divided)
• 600 gBoneless, skinless chicken thighs (cut into 4–5 cm pieces)
• 200 gYellow onion (finely diced)
• 15 mlNeutral oil (such as grapeseed or sunflower)
• 3 gGround turmeric (about 1 1/2 tsp)
• 4 gCurry powder (about 2 tsp, mild to medium)
• 1.5 gBlack pepper (about 1/2 tsp, freshly ground)
• 2 gDried fenugreek leaves (crushed between palms)
• 20 gFresh cilantro (finely chopped)
• 20 gFresh parsley (finely chopped)
• 10 gFresh dill (finely chopped)
• 60 mlVerjuice (adjust to taste; add at the end for brightness)

Instructions

1. 1

   Rinse the rice in several changes of cool water until mostly clear, then drain well. Soak the rice with 600 ml water and 6 g of the salt for 30 minutes at room temperature; this helps the grains cook evenly in the kateh method and reduces sticking.

2. 2

   Meanwhile, heat a heavy pot (24–26 cm) over medium heat. Add the oil and 15 g butter. Stir in the diced onion with a small pinch of the remaining salt and cook 8–10 minutes, stirring often, until translucent and lightly golden at the edges.

3. 3

   Add chicken pieces and spread into an even layer. Cook 6–8 minutes, turning once, until the exterior turns opaque and lightly browned in spots. Sprinkle in turmeric, curry powder, and black pepper; stir 30–45 seconds until fragrant, coating the chicken and onions.

4. 4

   Add the chopped cilantro, parsley, dill, and crushed dried fenugreek leaves. Cook 1 minute to bloom the herbs in the fat, then scrape the bottom of the pot to release any browned bits; these deepen flavor and help prevent scorching during steaming.

5. 5

   Pour in the soaked rice along with all its soaking water. Stir gently to distribute chicken and herbs without breaking the grains. Bring to a lively simmer over medium-high heat (about 4–6 minutes), then reduce to medium and simmer uncovered 10–12 minutes.

6. 6

   When the water level drops below the rice and small steam holes appear, taste a few grains; they should be mostly tender with a slight core. Dot the surface with the remaining 30 g butter. Using a spoon handle, poke 5–6 holes to the bottom to vent steam.

7. 7

   Wrap the lid in a clean towel and cover the pot tightly. Reduce heat to low and steam 35 minutes. Keep the heat steady; you should hear a gentle crackle, not aggressive sizzling. Avoid lifting the lid during steaming to maintain consistent pressure and texture.

8. 8

   Turn off heat and rest, covered, for 10 minutes. Drizzle in verjuice and gently fold once or twice to distribute without mashing the rice. Taste and adjust with the remaining 2 g salt if needed. Serve hot, scooping from the bottom to include any golden crust.