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

• 1/2 cup melted butter

Procedures

• 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