Kateh (کته) — Persian Absorption Rice

• 300 gBasmati rice (or long-grain rice) (rinsed until water runs mostly clear)
• 600 mlWater (plus extra for soaking)
• 6 gFine sea salt (about 1 teaspoon)
• 30 gUnsalted butter (or use neutral oil for a dairy-free version)

Instructions

1. 1

   Rinse the rice in a bowl with cool water 4–6 times, gently swirling with your fingers, until the water is mostly clear. Cover the rice with plenty of fresh water and soak for 30 minutes at room temperature, then drain well in a fine-mesh sieve for 2 minutes.

2. 2

   Add the drained rice to a heavy-bottom pot (20–24 cm / 8–9.5 in). Pour in 600 ml water and add the salt. Stir once to distribute the salt, then let the rice sit 5 minutes so the grains hydrate evenly before heating.

3. 3

   Set the pot over medium-high heat and bring to a steady boil, 6–9 minutes. Once boiling, reduce to medium heat and cook uncovered 8–10 minutes, until most surface water is absorbed and small steam holes appear across the rice. Do not stir during this stage.

4. 4

   Reduce heat to low. Using the handle of a wooden spoon, poke 5–7 holes down to the bottom of the pot to vent steam. Dot the butter evenly over the surface, then cover tightly with a lid wrapped in a clean kitchen towel to catch condensation.

5. 5

   Steam on very low heat for 25 minutes. Keep the lid closed to maintain steady steam. After 25 minutes, turn off the heat and rest, still covered, for 10 minutes. Fluff gently with a fork, lifting from the edges to avoid breaking grains.