Persian Rice

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups long grain rice, washed
• 1 teaspoon salt
• 12 cups cold water
• 2 potatoes, peeled and very thinly sliced
• 1/2 cup melted butter

Recipe

• 1 bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
• 2 dip the potato slices in the melted butter and use them to line the bottom and sides of the same pot you just boiled the rice in.
• 3 pour any leftover butter in the bottom of the pot.
• 4 now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
• 5 cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
• 6 this will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
• 7 when the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
• 8 place a large platter over top of pot and very carefully invert the pot.
• 9 the whole thing should slide out; if some potatoes come away, put them back where they belong.
• 10 i was told the crust is called the"tadiq" and it is the part the family members all fight over.
• 11 i admit that, when i tried to make this dish, it all fell apart; it was tasty though.