Traditional Persian Kateh (کته) — Everyday Caspian-Style Absorption Rice

• 300 gBasmati rice (or long-grain rice) (about 1.5 cups)
• 600 mlWater (2:1 water-to-rice by volume for a tender kateh)
• 6 gFine sea salt (about 1 tsp)
• 30 gUnsalted butter (or substitute 30 ml neutral oil)
• 15 mlNeutral oil (optional, for a more reliable crust) (about 1 tbsp; use with or instead of part of the butter)

Instructions

1. 1

   Rinse the rice in a bowl with cold water, swirling gently, then drain; repeat 4 times until the water is mostly clear. This removes excess surface starch so the grains cook tender without turning gummy.

2. 2

   Add the rinsed rice to a medium nonstick or heavy pot and pour in 600 ml water. Stir in the salt and let the rice sit for 10 minutes to hydrate evenly, which helps the center of each grain cook through without breaking.

3. 3

   Set the pot over medium-high heat and bring it to a lively simmer, stirring 2 or 3 times to prevent sticking on the bottom. Continue simmering uncovered for 8–10 minutes, until the water level drops to just below the surface of the rice and small steam holes begin to appear.

4. 4

   Reduce the heat to low and add the butter (and the optional oil if using), then gently fold once to distribute the fat without smashing the grains. Use the back of a spoon to mound the rice slightly toward the center, which encourages even steaming and a better tahdig-like crust.

5. 5

   Cover the lid with a clean kitchen towel and place it tightly on the pot to catch condensation. Steam on very low heat for 30 minutes; during this time the rice finishes by absorption and the bottom develops a light golden crust.

6. 6

   Turn off the heat and rest the pot, covered, for 5 minutes to let the steam redistribute and set the texture. Fluff the top gently with a fork, then spoon out the rice; if you want the crust, loosen the edges with a spatula and lift out the bottom layer in pieces.