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Kateh is a type of Iranian rice from Caspian region, which, unlike Polo/Cholo, is sticky and does not have Tahdig (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 Polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process.
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