Found in: Iranian cuisine
Kateh also pronounced Chata is a type of Caspian rice, which, unlike Chelow, is a bit sticky and does not have Taadig , 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.
Kateh is considered generally the most simple Iranian rice the ease and speed of cooking makes it popular for casual dinners.
It is also the traditional dish of Gilan and Mazandaran.