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Kateh
Ingredients: (4 servings)
· basmati or long-grain rice, 3 cups
· salt
· cooking oil
Directions:
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 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.
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