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

• 4 ounces water
• salt

== 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.

• == 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.

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.