Rice in Persian cooking: chelow, polow and kateh

Rice is the backbone of the Iranian table, and how it is cooked depends on the dish.

Chelow: rice that is drained and steamed so the grains stay long and separate, usually served with a stew or kebab.

Polow and kateh: polow steams the rice together with other ingredients; kateh is a simpler method in which the rice absorbs all the water.

For professional kitchens, uniform grains and consistent behaviour in cooking matter most. Enquire for Zarrin Niloo rice specifications.

This article is general and educational; for exact Zarrin Niloo product specifications, contact the sales team.

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