Ingredients:

1 1/4 cups basmati rice
2 tsp salt
1/2 cup finely chopped green onion
2 cups finely chopped parsley
3 cups finely chopped cilantro
3 TBSP grapeseed oil
1 small potato, peeled and very thinly sliced
3 TBSP water
1 cup Greek yogurt
1/2 cup sour cream
2 TBSP olive oil

Place the rice in a sieve and rinse thoroughly under running water.  Transfer to a bowl and fill with enough water to cover 1 inch above the rice.  Add the salt and stir.  Leave to soak for at least 2 hours (up to 3).

Take a large heavy pot and pour in the rice and its soaking liquid.  Add more fresh water – about another 3-4 cups – to cover the rice well.  Set on high heat and bring to a boil.  Simmer for 1 minute, then add all the herbs/onions and stir.  Simmer 1-2 minutes more, or until the rice just loses some of its hardness, but is definitely not cooked yet.  Drain in a sieve and set aside.

Rinse and dry the pot.  Pour in 2 TBSP of the oil and heat it over medium heat.  Carefully arrange the potato slices, slightly overlapping, in the pan.  Fry them, without stirring, for about 2 minutes, just to get a little color.  Remove for the heat, and allow to cool down.

Drizzle 2 TBS of the water over the potatoes, then start filling the pot with rice, gradually, using a large spoon, building up the rice into a proper heap on top of the potatoes and making sure as little rice as possible touches the side of the pot.

Use the handle of a wooden spoon to make five deep holes in the rice, one in the center, and four around it, all the way down to the potatoes.  Turn the handle to carefully increase the diameter of each “chimney” to about 1/2 ince, these will assist the steaming.

Drizzle the rice with the remaining 1 TBSP each of grapeseed oil and water. Cover with a tight-fitting lid and leave on high heat for a minute or 2, just to heat up.  Reduce the heat to low and cook for 20 minutes.  Turn off the heat and leave the rice, covered, to keep steaming from residual heat, for another 20 minutes.

Mix the yogurt with the sour cream.  Fold in the olive oil without incorporating it fully.  Serve over or next to the rice.

*Adapted from original recipe by Yotam Ottolenghi (Plenty)