Iraquian Rice With Potato Crust (Zwt3)

• 3 tablespoons butter
• 1 12 cups long-grain rice
• 2 cups boiling water
• 1 12 teaspoons salt
• 3 medium potatoes, peeled and thinly sliced
• 23 cup butter, melted (1 stick plus 2 Tablespoons)
• 2 garlic cloves, minced
• 12 cup blanched almond, toasted and chopped

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.
13. Be careful not to touch the bottom potato layer while you fluff the rice.
14. Serve on warm plates with spoons of rice beside crisp garlic-potatoes.

butter, longgrain rice, boiling water, salt, potatoes, butter, garlic, blanched almond

Taken from www.food.com/recipe/iraquian-rice-with-potato-crust-zwt3-233347 (may not work)