Persian Rice With Potatoes

1. 1

   Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil.

2. 2

   Stir occasionally.

3. 3

   When rice is nearly done, about 10 minutes later, drain it.

4. 4

   While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick.

5. 5

   Arrange potatoes in butter.

6. 6

   Pour cooked rice over potatoes; turn heat to very low.

7. 7

   Add 2 tablespoons butter and cover.

8. 8

   Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek).

9. 9

   Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving.

10. 10

    During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.

11. 11

    Cut potato-rice cake into pieces and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.