Chelow: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated, and not sticky, and also
results in a golden rice crust at the bottom of the pot called tah-digh (literally “bottom of the pot”), which is exceptionally popular with Iranian children.
Polow: rice that is cooked exactly the same as chelow, with the exception that after draining the rice, other ingredients are added in layers or sections of the rice, and then steamed together.
Kateh: rice that is cooked until the water is absorbed. This is also the traditional dish of Gilan (described in detail below).
Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means “simmered.”