Ingredients: (4 servings)
basmati or long-grain rice, 3 cups
Kateh is normally served with kababs or any of the main dishes in this collection,
unless rice is already used as one of the ingredients. Kateh is simpler to cook than href="polow.htm">polow.
Wash three cups of rice with plain water twice and drain the water. Pour rice into a
non-stick pan. Add five cups of water, four spoons of oil and two spoons of salt, and mix.
Bring the water to a boil over high temperature. Let the water boil until water level
sinks to just below rice level. Cover the pan, and cook over low temperature for about
half an hour.