Spicy Kateh with Chicken (کته تند) — Northern Persian steamed rice with verjuice and herbs

• 12.5 ozBasmati rice (Rinsed until water runs mostly clear)
• 3 cupWater (For cooking the kateh)
• 8 gFine sea salt (About 1 1/2 tsp)
• 1⅝ ozUnsalted butter (Divided)
• 7.1 ozYellow onion (Finely diced)
• 1⅓ lbBoneless, skinless chicken thighs (Cut into 4–5 cm pieces)
• 2 tspTurmeric
• 2 tspCurry powder (Persian-style mild curry blend if available)
• 1 tspBlack pepper (Freshly ground)
• 1 tspCrushed red pepper flakes (For “tond” heat)
• 1 tspDried mint
• 2 tspDried dill
• 2 tspDried parsley
• ¼ cupVerjuice (ab-ghooreh) (About 1/4 cup)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear, then drain well. Let the rice sit in a sieve while you prepare the chicken so excess water doesn’t dilute the pot.

2. 2

   Heat 30 g of the butter in a heavy, lidded pot over medium heat until it foams. Add the diced onion and cook for 8–10 minutes, stirring often, until soft and lightly golden without burning.

3. 3

   Add the chicken pieces and cook for 6–8 minutes, turning, until the outside loses its raw color and picks up a little browning. Stir in turmeric, curry powder, black pepper, and red pepper flakes, and cook for 60 seconds so the spices bloom and become fragrant.

4. 4

   Pour in 60 ml water and scrape the bottom of the pot to dissolve any browned bits, then simmer for 3 minutes. This short simmer builds a flavorful base and keeps the chicken juicy before the rice goes in.

5. 5

   Add the drained rice, 720 ml water, and the salt, then stir gently once to distribute everything evenly. Bring to a lively boil over medium-high heat and let it boil uncovered for 7–9 minutes, until the water level drops to just below the surface of the rice and small steam holes appear.

6. 6

   Sprinkle in the dried dill, parsley, and mint, then use the handle of a spoon to poke 4–5 holes down to the bottom of the pot to help steam circulate. Dot the top with the remaining 15 g butter, then reduce heat to low.

7. 7

   Cover the lid with a clean kitchen towel (or use a tight-fitting lid) and cover the pot to trap steam. Steam on low for 35 minutes; do not stir during this time so the rice sets and a light tahdig can form.

8. 8

   Turn off the heat and rest the pot, covered, for 10 minutes to finish steaming and firm the grains. Drizzle the verjuice evenly over the rice, then gently fluff from the edges toward the center so you don’t shred the chicken or break the rice.