Kateh (
Persian: کته) is an
Iranian rice dish[1] from the
Caspian region of Iran.[2][3] Unlike Polo/Cholo, kateh is sticky and does not have
tahdig (the rice, bread or potato crust at the bottom), though it does form a crust on the bottom where the salt and oil collect.[4] Generally, kateh needs half the cooking time of polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process.
Kateh is considered generally the most simple Iranian rice as the ease and speed of cooking makes it popular for casual dinners.[4] It is sometimes referred to as "everyday rice".[3][4] It is also a traditional dish of
Caspian cuisine and found in the
Mazandaran, and
Gilan provinces.
