Kateh is the simplest and most comforting Persian rice dish, known for its soft, slightly sticky texture and quick cooking method. Unlike Abkesh (steamed Persian rice), which requires parboiling and steaming, Kateh is a one-pot rice dish where the grains absorb all the water as they cook, making it the preferred everyday rice for many Iranian households.

This method of rice preparation is particularly common in northern Iran, especially in Gilan and Mazandaran, where the humid climate makes softer rice dishes more popular. Kateh is often served with grilled fish, kebabs, or simple yogurt and herbs, making it a staple for quick meals and comfort food moments. It is also a favorite among students and beginners in Persian cooking due to its ease and reliability.

While it may not have the dramatic presentation of Tahdig (crispy rice crust), Kateh has a unique charm - fluffy yet moist, buttery, and perfectly suited for soaking up stews (khoresh) or pairing with simple side dishes.