Kateh (Persian:کته) is anIranian rice dish[1] from theCaspian region of Iran.[2][3] UnlikePolo/Cholo, kateh is sticky and does not havetahdig (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 ofCaspian cuisine and found in theMazandaran, andGilan provinces.
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