Persian/Iranian Katteh (Sticky Rice) برنج کته اصیل ایرانی

[@Meysias]

Only Persian can talk 16 Minutes about rice 🙂. Love it! Thanks Agha Bagheri

[@afra7526]

مرسی جناب باقری 🙏🏻❤️❤️

[@CafeBagheri]

Detailed English recipe placed in a comment here.

[@turb0s_hye161]

Love the videos. Makes my dishes taste better !

[@lindasjewelrycollectionandmore]

I found your channel and love it. It brings the happiest memories of my marriage back. I married a persian but unfortunately it ended. I do have two handsome sons. I cooked persian food. I made ghormeh sandi, khoreske gheymeh, baklava with only ground almonds, ghotab which is so delishes. I miss those days and the wonderful food. Thank you for putting a smile on my face and warmth in my heart.

[@aceclipse]

why what happened r u married now or have a bf??

[@rklaus7732]

Delicious! Thanks for the method on how to measure remaining water whilst cooking

[@p.b.2903]

First comment! Also love the clarity of the instructions!! Going to enjoy this video and can’t wait to make the rice myself

[@CafeBagheri]

Detailed English recipe placed in a comment here.

[@bluesoverlord]

Definitely gotta get this down as a fundamental of Persian cooking! Nice step by step presentation.

[@CafeBagheri]

This and the Persian Saffron Rice are essential. The Persian Saffron Rice video is really the primer and this Katteh is a fast and easy version for weeknights, basically.

[@TheCagedCorvid]

This is the best way to cook rice on an everyday basis, I use it for my Indian recipes and fried rice too, it's great for small batches.I only break out the chelow if I'm doing proper Persian food, usually for guests. If it's just me, katteh all the way.

[@qytj1182]

merci vase in video on katteh! Glad you posted, wanted to know how to do it properly like this - Finding the instructions really easy to follow too

[@CafeBagheri]

Detailed English recipe placed in a comment here.

[@qytj1182]

@@CafeBagheri appreciated, thanks 😃

[@princessfridayromanov7160]

I am binge watching your awesome videos! Love, love, your videos! Congrats……keep going and don’t give up! I have subscribed! Thank you for all the hard work you do! ❤

[@CafeBagheri]

Thank you!

[@rezaabadi664]

will you do a video about baking sangak bread?

[@CafeBagheri]

It’s on my list. I have a brick wood-burning oven in my backyard and need to modify the cooking chamber for sangak bread! 🙌🏼🔥😁

[@marjangorji5691]

amazing 🤩

[@0pieamii]

Hello, awesome recipes and enthusiasm! May i ask, re. The oil crack😊le at the base of the Katteh, if it’s not as dark sizzled as you would like - could you use a small kitchen blow torch, like the ones used to sear/crust the tops of crème brûlée’s etc - to achieve a more burnt or crackled finish? Thank you

[@CafeBagheri]

Funny you ask this....my wife and produce (Susan) asked me the same thing. I didn't do it because my torch was out of gas but it could work. I say it could work because the rice is already crisp and dry; not sure if it could get quickly dark and smell burned! Color is not the only important characteristic of crunchy Tahdeeg. It should darken in the fat and heat, not just heat. I'm just afraid that applying high heat in the absence of fat may end up giving the rice the color but also some burnt smell! If you do this, make sure you don't hold the fire too close to the rice. But yeah.... that is what cooking is about! Try it and report back. I am going to try it and report back here, too! 😀

[@0pieamii]

@@CafeBagheri Cafe Bagheri: ”that’s what cooking is about…” 🔥

[@CafeBagheri]

Persian/Iranian Katteh Rice Recipe Makes: 6-7 portions Ingredients: 2 cups Basmati rice 1 tbsp Salt 6 tbsp Vegetable oil (1 tbsp for boiling, 3/4 tbsp for the top, 2 tbsp around the rice) Water Directions: CLEAN, WASH & SOAK THE RICE • Sift through the rice in a tray and remove any rocks, unwanted debris or bugs! • Fill a medium bowl with cool tap water. • Add the rice and stir with a spoon or your hand and pour out the cloudy water. • Repeat this rinse 3 more times until the water is almost clear (some remaining cloud is okay). SOAK THE RICE • Refill the bowl with fresh water (about an inch over the rice) • Let the rice soak for at least an hour and up to 24 hours - don’t add salt. BOIL THE RICE • When you are ready to cook, pour out as much of the water as possible. • Put a small to medium size, thick-bottom pot on the stove. • Add the rice and enough water to cover the rice by 1 inch. • Add 1 tablespoon of salt and 1 tablespoon of vegetable oil. • Gently stir to mix the salt in with rice. • Leave the lid off and start heating the pot on high temp until it reaches the boiling point. • Immediately after it starts boiling, drop the temp to medium low. • Continue simmering the rice (undisturbed) until there is about an inch to inch and a half of water rolling at the bottom. This takes about 5-8 minutes. - You can see and judge the amount of water at the bottom of the rice by gathering the rice into a mound in the center, which reveals the boiling water around the perimeter at the bottom of the pot. STEAM THE RICE • At this point, you are ready to start the final steaming phase. • If you want to make crunchy tahdeeg with a vegetable (like potato) or a flatbread: - At this point you can prepare another thick-bottomed pot with oil & saffron at the bottom (the process is explained in my other rice videos). - Lay down your tahdeeg ingredient then transfer the contents of the first pot (rice and the little bit of still boiling water at the bottom) to the second pot. - Proceed with the steaming phase as you would with Persian chelow (white steamed rice) but after sealing the lid cook on low for 35 minutes only. • Using the handle of a spoon, poke 6-7 shafts on the surface of the rice, ensuring that the holes reach all the way to the bottom of the pot. - These shafts serve multiple purposes. - they carry the moisture/steam up from the bottom and help make the bottom crispier (Tahdeeg) - they help distribute the heat and promote a more consistent cooking of the rice. • Place/pour 3-4 tablespoons of butter (or neutral vegetable oil, such as grapeseed oil) on the surface of the rice mound. • Pour 2 tbsp of vegetable oil around the mound of rice and against the side of the pot. This oil goes down to the bottom of the pot and helps to crunch up the rice at the bottom). • Seal the lid with a cloth or paper towel and cook on medium low for 20 minutes. - On your stovetop, this time may differ. - Test once or twice to find the right time (and temp) for your cooktop. • Your rice is ready to serve. You can fluff it up using a fork and serve it with your favorite khoresh (stew) or a grilled kabob. - Persian Katteh is also suitable for non-Persian recipes using cooked rice, such as fried rice. - Persian Katteh, served with yogurt, is a well known traditional remedy for upset stomach, diarrhea and used as a neutral meal for any sick person.

[@sherrykennedy9526]

Hi I have just discovered your wonderful videos! Can you please tell me why we shouldn’t use olive oil for making rice?

[@CafeBagheri]

Olive oil has a distinct olive flavor and aroma that you don’t want in your Persian rice (unless, of course, you like that aroma in the rice). Use a neutral oil like grapeseed or canola.

[@humanwithaplaylist]

Comment for the algorithm

[@seangholipour3884]

Hello Mr bagheri and thanks for your fantastic video. I would like to make a comment if I may. At 13:05, I got very nervous for that flip that was too close to your face and neck, you can flip it over your left forearm instead of your right shoulder, forgive my pickiness

[@CafeBagheri]

… the science of flippin’ …. I need to try that! 😁🙏🏼

[@sherrykennedy9526]

P.S. What brand of Persian rice do you use? 🙏

[@CafeBagheri]

Believe it or not, I get Basmati rice from Walmart (Great Value, store brand)!

[@perrytabz1607]

Such a great video, but I am baffled by the use of those highly toxic vegetable / seed oils and margarine. This is 2024 and while people like myself have been screaming at the top of our lungs about the high inflammatory and disease-generating "qualities" of such fake oils for 3 decades, by now more and more people are finding out about these. So, please update your videos with regards to these industrial, hexane-derived oils. Just use Ghee everyone!

[@charlieross4674]

Well said, friend! Keep spreading the word!

[@pakiholvander7465]

I am sorry, but you are making it all more difficult for yourselves and those of us who want to access the recipes. It says that the recipes are under the comments! Why? Please put in the recipes where you describe what the video is about. I don't understand this; you insist on writing the recipe under comments, which is usually difficult to find. It doesn't matter how good videos you make-this is not good.

[@CafeBagheri]

@@pakiholvander7465 Thanks for watching!