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Rice that is cooked almost the same as kateh, but at the start, ingredients that can be cooked thoroughly with the rice (such as grains and beans) are added.
While making kateh, the heat is reduced to a minimum until the rice and other ingredients are almost cooked.
Advieh or chāshni refers to a wide variety of pungent vegetables and dried fruits that are used in Iranian cuisine to flavor food.
Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts.
Outside Iran, Iranian cuisine is especially found in cities of the Iranian diaspora such as London, Los Angeles, the San Francisco Bay Area, Toronto, Traditionally, rice was most prevalent as a major staple item in northern Iran and the homes of the wealthy, while bread was the dominant staple in the rest of the country.
Varieties of rice in Iran include gerde, domsia, champa, doodi (smoked rice), Lenjan (from Lenjan County), Tarom (from Tarom County), anbarbu, and others.
The dolma is then simmered in meat broth or a sweet-and-sour sauce.
It is mainly used within soup and stew dishes, but also to simmer a type of squash dolma.