Iranian style boiled sticky rice recipe

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iranian boiled sticky rice


Kateh is a Persian style of rice boiled until sticky. It's simple and tasty when prepared correctly. Additionally, you can add dill-weed or caraway seeds to spice up the taste, or add lentils for a nutritious meal.

Rice is cooked in water, butter and salt until the water is fully absorbed. This method results in rice that is clumped together and is the predominant style of cooking rice in the Caspian region.

In Gilan and Mazandaran, kateh is also eaten as a breakfast meal, either heated with milk and jam, or cold with Persian cheese (panir) and garlic.

Kateh is commonly eaten in other parts of Iran because of its short cooking time and easy preparation, and is prescribed widely as a natural remedy for those who are sick with the common cold or flu, and also for those suffering from stomach pains and ulcers.


  1. Basmati rice - 2 cups
  2. Salt - 1 tablespoon
  3. Butter - 3 tablespoons
  4. Water - 4 cups

Other Ingredients for 3 separate recipes

  1. Caraway seeds - 2 tablespoons
  2. Dill-weed - 2 tablespoons
  3. Lentils - 1 cup


Boil Rice:

  1. Wash rice with warm water to remove excess starch.
  2. Combine ingredients in a cooking pot and place over medium heat.
  3. Bring to boil, then reduce to low heat for 30 minutes.
  4. Serve with yogurt on the side.

Directions for Other Ingredients:

  1. Add 2 tablespoons of caraway seeds - Kateh zireh Kermani - boiled rice with caraway seeds.
  2. Add 2 tablespoons of dill weed - Kateh-ye shevid - boiled rice with dill weed.
  3. Add 1 cup lentils - Kateh-ye adas - boiled rice with lentils.


  1. Learn about the properties and medicinal use of Dill weed herb.
How to prevent kebabs from rolling

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