Rice With Dill Persian Style

Several hours before cooking the rice, wash and rinse it several times. Place it in a mixing bowl and add cold water to a depth of about 1 inch above the rice. Add the salt and let stand for 1½ hours before cooking.Drain the water into a large, heavy pot. Add about 3 more quarts of water and bring to a vigorous boil. Add the drained rice. Bring back to a boil and cook for 5-7 minutes. Test the grains frequently. The grains are ready when they are tender on the outside but have a hard core in the center. Drain immediately so the rice does not overcook.Meanwhile, melt butter and water in a saucepan.Peel the potatoes and cut into ¼' slices. Enough to cover the bottom of the pot.Pour enough butter on the bottom of the pot to barely cover it and arrange the potatoes making a tight fit.Carefully add ¼ fo the rice and dill and carefully blend not to disturb the potatoes. Continue this until all the rice and dill have been added.Shape the rice and dill mixture into a cone-shaped mound.Pour the remaining butter evenly over the rice.Place the pot on the stove and cook on medium heat for 5 minutes, or until steam comes through the center.Cover with a towel so it fits the top of the pot, and then the lid and then a weight so no steam escapes.Reduce the heat and cook for 45 minutes to 1 hour.When ready to serve, spoon the rice onto a platter and garnish with potato slices, bottom side up. The bottoms should be golden brown and crisp. Test the potatoes before removing. You can uncover and cook over medium heat for a few minutes until browned.The rice can be cooked ahead of time and reheated by pouring a little boiling water over the rice and steaming for 15 minutes longer.