INGREDIENTS

INSTRUCTIONS

This is the simplest way of cooking Persian rice. 1. Pick over and
wash 3 cups of rice 5 times in warm water.  2. Place rice, salt, and
water in a deep non-stick pot. Bring to a  boil over high heat, then
reduce heat and simmer for 15 to 20 minutes  over medium heat (do not
cover the rice). Gently stir the rice with a  wooden spoon a few times
while it boils.  3. When the rice has absorbed all the water, pour the
oil over it and  stir through gently with a wooden spoon. Reduce heat.
4. Place a clean dish towel or 2 layers of paper towel over the pot
and cover firmly with the lid on to prevent steam from escaping. Cook
40 minutes over low bleat. Remove the pot from heat and allow to cool
for 5 minutes on a damp surface without uncovering.  5. Gently taking
one skimmer or spatula full of rice at a time,  without disturbing the
bottom crust, place the rice on a serving  platter. Mound rice in shape
of a cone.  6. Detach the crust from the bottom of the pot using a
wooden spatula.  Place on a small platter and serve.  Copyright (c)
1994 by Najmieh Khalili Batmanglij.  Persian Cooking  for a Healthy
Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922)  [prepared for
McRecipe by patH 09/22/1996 (Sun)] Recipe By     :  Persian Cooking for
a Healthy Kitchen  Posted to MC-Recipe Digest V1 #223  Date: Sun, 22
Sep 1996 19:21:47 -0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>
NOTES : Kateh |  Prep 5 mins | cook 1 hr "Kateh is the traditional
dish of the Iranian province of Gilan, by the Caspian Sea. It is a
simple Persian rice. Chelow has the same ingredients as kateh; more
care it taken in the cooking, presoaking, parboiling, and steaming."

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 781.8mg
Potassium: 2.4mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g