Tah Deeg

I love this stuff but have never really had good luck in making it.
burnt at least three pan bottoms really black trying to do this one.
It's a taste you must experience once before you can't taste anymore!

Persian Tah Deeg Ingredients:

3 cups of white long grain rice
(use Basmati rice and be careful not to overboil,
it can get pretty sticky if you overcook it).
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
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.
When the rice is half cooked, take it out,
drain the rice over sink in a kitchen strainer.
Run cold 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.