Persian Rice With Potatoes

• Salt and black pepper
• 2 cups long-grain rice, like Basmati
• 4 to 6 tablespoons butter
• 1 pound russet or other all-purpose potatoes, peeled and thinly sliced

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. Stir occasionally.
3. When rice is nearly done, about 10 minutes later, drain it.
4. While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick.
5. Arrange potatoes in butter.
6. Pour cooked rice over potatoes; turn heat to very low.
7. Add 2 tablespoons butter and cover.
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. 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. During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
11. Cut potato-rice cake into pieces and serve.

salt, longgrain rice, butter, russet

Taken from cooking.nytimes.com/recipes/7575 (may not work)