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Kateh is an Iranian rice dish[1] from the Caspian region,[2] which, unlike Polo/Cholo, is sticky and does not have Tahdig (the rice, bread or potato crust at the bottom, a traditional delicacy in Iran), though it does form a crust on the bottom where the salt and oil collect. 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. It is also the traditional dish of Gilan and Mazandaran.

See also


  1. ^ Vatandoust, S. (2015). Authentic Iran: Modern Presentation of Ancient Recipes. Xlibris US. p. 143. ISBN 978-1-4990-4061-6. Retrieved 4 January 2020.
  2. ^ Floor, W.M. (2003). Agriculture in Qajar Iran. Mage Publishers. p. 591. ISBN 978-0-934211-78-9. Retrieved 4 January 2020.