500 grams basmati or long-grain rice
1/2 teaspoon salt
4 tablespoons cooking oil
Wash 500 grams 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.
Kateh can be served with kababs or a variety of koresht. It is simpler to cook than Polow (Chelow).