Serves: 4-5
Prep time for tahdig: 5 minutes
Steam time: 45 mintues to 1 hour
Recipe type: Kateh/Rice
Cuisine: Persian
  • 3 cups basmati or jasmine rice
  • 4 ½ cups cold water
  • 1 ½ tsp kosher salt
  • 4 TBSP ghee or clarified butter
  • For Saffron TahDig:
  • ⅓ cup plain yogurt
  • 1 egg yolk
  • Pinch of saffron powder
  • 4 TBSP ghee or clarified butter
  • 2 TBSP vegetable oil
  1. Add 3 cups of basmati rice to a nonstick 4-Qt pot. Wash the rice with cold water, drain and repeat 2 more times. Drain as much of the water as possible.
  2. Add 4½ cups of cold water, 1½ teaspoons kosher salt, and 4 tablespoons ghee or clarified butter. Cover the pot and bring it to a boil over medium heat. Reduce the heat to medium low and continue cooking for about 10 minutes, or until all of the water has been cooked off. Remove from the heat.
  3. Transfer the par cooked rice to a shallow container and set aside. You will use the same pot to steam the Kateh.
  4. Now make the saffron tahdig: Add one egg yolk, ⅓ cup yogurt and pinch of saffron to a medium bowl. Whisk gently until combined. Use a large spoon to fold in 1 cup of the par cooked rice that is in the shallow container.
  5. In the same pot heat 4 tablespoons ghee and 2 tablespoons vegetable oil over medium low heat, until it sizzles.
  6. Add the yogurt and rice mixture to the pot and spread evenly to cover the bottom of the pot.
  7. Add the remaining rice to the pot and level off the top and gently pat down with the back of the spoon.
  8. Cover the lid with a damkesh or a large kitchen towel. Steam the kateh over medium low heat for 45 minutes to one hour.
  9. To serve, remove the lid, place a large serving platter over the pot. Hold the platter and the pot handles and invert the rice onto the platter.
  10. Kateh may be served with a variety of Khoresh (s) that I have posted previously. It may also be served with "omellete," which is a simple fried egg and sliced tomato dish. I usually add a scant amount of sliced fresh hot peppers and fresh herbs (such as scallions, cilantro, basil, tarragon) for added flavor.
Please see my post for making ghee.
To make clarified butter: Bring 1 cup of butter to a low boil in a small saucepan. Turn off the heat and let it rest for 5 minutes. Skim and save the clear butter fat collected on top and discard the cloudy/milky liquid in the bottom of the pan.
Recipe by Persian Mama at http://persianmama.com/kateh-persian-quick-rice/