Kateh is one of the easiest and simplest techniques for preparing and serving rice, preferably long-grained because it absorbs water better than most other types of rice. The rice is washed, drained, and cooked in lightly salted and oiled water.
It is cooked slowly, over low heat, allowing the rice to absorb all of the liquid. The result is not your typical fluffy rice, but a dish with a dense texture and a clean, undisguised flavor of rice. Kateh is rarely eaten on its own and is mostly served as a side dish.
Since the preparation is not complicated, it is one of the most common side dishes in Iran.
The famous Iranian tahchin is a savory rice delicacy resembling a cake or a casserole. The dish is made with precooked rice which is spiced with saffron, layered in a pan, then baked. After it has been baked, this rice casserole is turned upside down and cut into pieces.
The dish is usually improved by the addition of meat or vegetables, which are layered between the rice. However, it can also be baked without any additional fillings. Numerous tahchin varieties can be found all over Iran in many traditional Iranian restaurants or at popular bazaars.
MOST ICONIC Tahchin
Biryani is a group of classic dishes dating back to the Mughal Empire. The main ingredients of biryani are rice (ideally basmati), spices, a base of meat, eggs, or vegetables, and numerous optional ingredients such as dried fruits, nuts, and yogurt.
It is believed that Mumtaz Mahal, Emperor Shah Jahan's queen inspired the dish in the 1600s. The word biryani is derived from the Persian word birian, meaning fried or roasted, and the dish made its way from Persia to India via groups of traders and immigrants.
This Iranian classic couples rice and barberries (zereshk)—red, sour berries that are commonly used in Iranian cuisine. Zereshk polow is usually prepared with long-grained basmati rice which can be layered with barberries and then steamed, or the ingredients can be cooked and steamed separately.
This common side dish is usually served with chicken (morgh), and although it is often enjoyed as a simple, everyday meal, it is also a staple on various special occasions.
Tahdig is a traditional Persian rice dish. The name tahdig means bottom of the pot, referring to the crispy layer of crusty rice at the bottom of the cooking pot. The dish is typically made with basmati rice, ghee or oil, and salt, while turmeric and saffron can also be added for a nice touch of color and flavor.
Tahdig is made by putting extra ghee or oil in the pan so that the bottom layer of the rice gets fried, while the rice layers above it get steamed. There are also versions of tahdig with lavash bread, sliced potatoes, or yogurt on the bottom of the pan.
This simple Iranian dish couples rice and shrimps. The rice is cooked kateh-style, meaning that the water is completely drained, while the shrimps are usually sautéed or boiled separately, typically along with onions, garlic, and spices.
The dish is often enriched with raisins, toasted walnuts, and occasionally boiled eggs. It is traditionally layered and then steamed, but the rice can also be served merely topped with sautéed shrimps. Meygoo polo is usually associated with southern parts of the country.
Pilaf is a staple of Middle Eastern cuisine, a dish made with rice, cracked wheat, couscous, or bulgur. However, rice is the most commonly used ingredient, combined with meat, vegetables, dried fruits, and spices, simmered together in a flavored broth.
In Turkey, pilaf can be both a side dish and the main course, when it is traditionally served with a salad and yogurt on the side. Some believe that the best part of a pilaf is tahdig. The word means bottom of the pot, and it refers to the golden crust of rice which forms on the bottom of the cooking vessel.
VARIATIONS OF Pilaf
Gheymeh nesar is a festive Iranian dish originating from Qazvin. It consists of diced meat such as beef or lamb that is braised with onions and spices, as well as steamed rice and a flavorful combination of various ingredients such as slivered pistachios and almonds, barberries, and sliced orange peel.
All the elements are prepared separately and are usually flavored with a blend of saffron, turmeric, cardamom, cinnamon, cumin, or other spices. The dish is traditionally served on a communal plate, neatly arranged and layered to allow each element to remain visible.
MOST ICONIC Gheymeh nesar
Morasa polo is a traditional Persian rice dish. This jewelled rice dish (morasa means jewels) is prepared with basmati rice, butter, olive oil, tahdig (the crunchy golden bottom rice layer), liquid saffron, dried barberries, orange peel, almonds, pistachios, carrots, onions, sugar, and raisins.
Traditionally, each ingreident is sautéed separately and caramelized with sugar. When served, morasa polo is placed on a serving platter, then garnished with pomegranate seeds and drizzled with melted butter or ghee and rose water. The dish is especially popular at Persian festivals such as Nowruz, the Persian New Year, and weddings.
Estanboli polo is a traditional dish made with a combination of meat, rice, potatoes, onions, and tomatoes. However, there are many recipes which vary from region to region, and even from one family to another. The stew is cooked until all the ingredients become tender, but not mushy.
It is recommended to pair it with plain yogurt, Shirazi salad, or mast o khiar – a refreshing yogurt and cucumber dip.
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