PERSIAN TAHDEEG (RICE AND POTATOES)

Steps:

• 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.