Kateh is an Iranian rice dish from the Caspian region, which, unlike Polo/Cholo, is sticky and does not have Tahdig (the rice, bread or potato crust at the bottom, a traditional delicacy in Iran), though it does form a crust on the bottom where the salt and oil collect. 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.
|This Iran-related article is a stub. You can help Wikipedia by expanding it.|
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|