Persian Tahdeeg (Rice and Potatoes)

==Description==
Category:Persian Recipes
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 
===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. 
===Other Links===
==See also==
Category:Persian Vegetarian
Category:Vegetarian Category:Recipes
Category:Basmati rice Recipes
Category:Potato Recipes
Category:Cereals Recipes
Category:Water Recipes
Category:Cereals Recipes
Category:Salt Recipes
Category:Meal Recipes
Category:Rice Recipes
Category:Oil Recipes
Category:Recipes that need photos