Iraquian Rice With Potato Crust (zwt3)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 1/2 cups long-grain rice
• 2 cups boiling water
• 1 1/2 teaspoons salt
• 3 medium potatoes, peeled and thinly sliced
• 2/3 cup butter, melted (1 stick plus 2 tablespoons)
• 2 garlic cloves, minced
• 1/2 cup blanched almond, toasted and chopped

Recipe

• 1 melt the 3 tablespoons of butter in a saucepan over medium heat.
• 2 stir in the rice and cook for 1 minute.
• 3 add the boiling water and 1 teaspoon of salt.
• 4 cover, lower the heat and simmer for 10 minutes.
• 5 remove from the heat and drain, reserving the rice.
• 6 in a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
• 7 in a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
• 8 sprinkle with the garlic.
• 9 evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
• 10 cover the pot with aluminum foil and put the cover on top.
• 11 cook over very low heat for 45 minutes, or until the rice is tender.
• 12 sprinkle wit the almonds, gently stirring them into the rice with a fork. be careful not to touch the bottom potato layer while you fluff the rice.
• 13 serve on warm plates with spoons of rice beside crisp garlic-potatoes.