There are two ways of preparing the rice in iran: polow(chelow) or kateh.This process is more elaborate than kateh and results in a non sticky rice that can be served with grilled meat and stews. Basmati rice is used to make it,but I've done it with long grain rice with good results too.

Ingredients:
500 grams  basmati rice,
6-8 tablespoons cooking oil
salt

Wash the rice twice and soak it in salty water for at least one hour.Sometimes I skip the soaking and I still get great results.
 Pour water in a large non-stick pan until it is half-full and bring it to a boil.
 Add rice and a spoonful of salt and continue boiling until rice is al dente.
 Pour rice into a drain and rinse it in a large sieve.
Pour a few spoonfuls of cooking oil into the pan and add rice.I sometimes add round potato slices after adding oil to get a crunchy bottom called tadiq.
 Pour a few more spoonfuls of oil over rice.
Cover the pan and cook over low heat for about 30 minutes.