Kateh

{{Short description|Iranian rice dish}}

{{for|the village in Iran|Kateh, Iran}}

File:Najmieh-Batmanglij_2985.jpg

Kateh ({{langx|fa|کته}}) is an Iranian rice dish{{cite book | last=Vatandoust | first=S. | title=Authentic Iran: Modern Presentation of Ancient Recipes | publisher=Xlibris US | year=2015 | isbn=978-1-4990-4061-6 | url=https://books.google.com/books?id=eut7BwAAQBAJ&pg=PA143 | access-date=4 January 2020 | page=143}} from the Caspian region of Iran.{{cite book | last=Floor | first=W.M. | title=Agriculture in Qajar Iran | publisher=Mage Publishers | year=2003 | isbn=978-0-934211-78-9 | url=https://books.google.com/books?id=5EIfAQAAIAAJ | access-date=4 January 2020 | page=591}}{{Cite book |last=Ramazani |first=Nesta |url=https://books.google.com/books?id=OOcCDgAAQBAJ |title=Persian Cooking: A Table of Exotic Delights |date=2014 |publisher=Ibex Publishers |isbn=978-1-58814-087-6 |pages=209 |language=en}} Unlike Polo/Cholo, kateh is sticky and does not have tahdig (the rice, bread or potato crust at the bottom), though it does form a crust on the bottom where the salt and oil collect.{{Cite book |last=Deravian |first=Naz |url=https://books.google.com/books?id=hyFGDwAAQBAJ |title=Bottom of the Pot: Persian Recipes and Stories |date=2018-09-18 |publisher=Flatiron Books |isbn=978-1-250-19076-5 |pages=182–183 |language=en}} 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 sometimes referred to as "everyday rice". It is also a traditional dish of Caspian cuisine and found in the Mazandaran, and Gilan provinces.