Meat and Tomato Kateh

Kateh also pronounced chata or kata is a type of Caspian rice , which, unlike chelow , is sticky and does not have taadig (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 Chelow-style rice and has a denser flavor due to the addition of butter or oil in the cooking process.

Ingredients:

Rice
Stewing meat
Tomatoes, finely chopped
Bell pepper, cubed
Spices
A couple of tarragon or basil leaves
Onion
Oil

Directions:

First, cut the onion into slices and saute with stewing meat in a rying pan. Add in the spices and then add in the tomatoes as well as bell pepper. Allow it to cook 20 to 30 minutes till you have a consistent mixture with a charming color. Take a pot and transfer the watery mixture in. Then add in rice and wait till almost all water is gone. Then wrap the lid of the pot with a clean piece of cloth and wait till it is soft. When ready, serve in a platter with fresh vegetables or pickled vegetables. Bon Appetit!