Persian Tahdeeg (Rice and Potatoes)

Description
This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking.



Ingredients

 * 3 cups of white long grain rice


 * 4 tablespoons cooking oil


 * 3-4 medium potatoes

salt
 * 4 ounces water

Directions

 * For best results, soak the rice for a few hours in hot water and some salt before cooking.


 * Peel the potatoes and slice them in a round shape.


 * You could use the potatoes unpeeled as well since they add lots of fiber to your diet (I don't do this, I have picky kids).


 * In a medium size pot, half-way filled with water, bring the water to a boil.


 * Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling.


 * Occasionally pick a few of the rice grains with a spoon and chew on them to see if they have softened.


 * When the rice is half-crunchy half-soft, take it out and drain it in a kitchen strainer.


 * Run tap water on top of it to wash out some of the salt.


 * Pour the oil in the pot, add 4 oz of water.


 * Lay the potatoes in the bottom of the pot, add a bit of salt, then pile up the rice loosely in the shape of a mountain, on top of the potatoes.


 * With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process.


 * Spread a little water on top and close the lid.


 * Let it cook for a couple of minutes on high heat.


 * When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes.


 * Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying, and let it cook for another 10 minutes.


 * Most likely by this time the smell of the potatoes has filled the kitchen, and the dish is ready to eat.


 * Note: If you have a choice, use Basmati rice and be careful not to overboil, it can get pretty sticky if you overcook it.