Persian Rice (and Bogaly Rice-Rice with Lima Beans!)

Ingredients:
2-6 cups Basmati Rice
Vegetable oil
Salt
*if Bogaly Rice* Dill and frozen Lima Beans

Steps:
First get a big bowl and put as much rice in it as your going to use, then rinse the rice with cold water until the rice water is clear and not milky. Fill bowl up with water and add salt about 2 tablespoons.

When the rice is soaked, after at least an hour
Fill a large pan over half full of water and pour salt going 7 times around. Boil.
Then pour the water out of bowl rice was soaking in and add to boiling water.
Boil until rice dances to the surface and is segmented, around 5 min.
Then strain the rice and rinse with a little cold water.
Then put an equal amount of water and veg. oil at the bottom of the pan, just enough to cover the bottom of the pan. **If making Bogoly Rice, put an equal amount of dill and Lima beans in between each rice layer!** Take spoon and gently put rice on the bottom of the pan,carefully spooning it around, making a mound in the middle. When all the rice is in the pan again, take the end of the spoon and make 6 holes to the bottom of the pan in the rice pile.
Cover pan and cook on med-high for 4 min. rotating the pan every 4 min and turning down the heat each time. After about 16 min, add 3 tablespoons of veg. oil and water mix into the 6 holes made previously. Place a paper towel on top of the pan and put dried lid back on pan. Continue to cook rice and turn every 4 min. Do this for about 20 more min and when rice is done, paper towel should be soaked through and rice sould not be sticky!
Spoon rice onto plate, then after rice is out, gather the tudick, or hardened rice at the bottom of the pan. Let that tudick rice cool and harden and bit and enjoy!