Persian Rice

Description
While this seems unusual, I am told it is common in Iranian (Persian) households. I got the recipe from a young Iranian girl I worked with years ago; the recipe is from her mother. The one time I made it, it fell apart; I hope you have better luck!



Ingredients

 * 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

Directions

 * 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.


 * 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.


 * Pour any leftover butter in the bottom of the pot.


 * Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.


 * 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.


 * This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.


 * When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.


 * Place a large platter over top of pot and very carefully invert the pot.


 * The whole thing should slide out; if some potatoes come away, put them back where they belong.


 * I was told the crust is called the"tadiq" and it is the part the family members all fight over.


 * I admit that, when I tried to make this dish, it all fell apart; it was tasty though.

Other Links

 * Polow (or Chelow) Recipe