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1
Fill a large pot with water, add the salt, and bring to a boil over high heat.
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2
Rinse lentils in a colander and set aside.
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3
Combine 2 cups water with lentils and onion in a medium saucepan, and bring to a boil over high heat.
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4
Once its boiling, lower heat to medium-low, cover, and let until simmer 10 minutes.
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5
Drain, season well with salt and freshly ground black pepper, and set aside.
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6
Place the rice in a large bowl and fill it with water.
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7
Rub the rice between your hands until the water is clear.
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8
Drain the rice into a colander and set aside.
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9
Once the water boils, add the rice and let boil until it is half cooked, about 5 7 minutes (the grain will be translucent yet still starchy).
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10
Remove from heat and drain the rice.
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11
Slice the potato into 1/4-inch rounds and set aside.
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12
Mix together the yogurt and half of the saffron.
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13
Add 3 cups drained rice and mix.
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14
Mix the remaining rice with 2 tablespoons oil and the remaining saffron, and reserve.
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15
Return the pot to the stove over medium-high heat and add 3 tablespoons oil.
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16
Spread the potato rounds evenly to cover the bottom of the pot (overlap if necessary) and cook until just beginning to color, about 5 minutes.
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17
Top the potatoes with the rice and yogurt mixture, and spread it evenly over the bottom of the pot.
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18
Let it cook until the rice begins to form a crust, about 7 to 10 minutes.
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19
Lower heat to medium and add 1/3 of the reserved rice.
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20
Top the rice with half of the lentil mixture, and alternately layer the rice and lentils (ending with the rice).
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21
Place the lid on the pot and continue steaming the rice until it is just cooked, about 7 10 minutes.
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22
It is done once the rice is al dente but fully cooked when you bite into it (there is no starchy taste).
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23
Remove the rice from the heat and flip it onto the serving dish, so that the crunchy part (the tadeeg) is on top.
