Heat some vegetable oil in a pot over medium heat. Once hot, Saute the onions until they are light and translucent.
Then add in the diced potatoes and give it a nice stir, cook for 5 minutes.
Add all the spices stir and combine well.
Then add the rice, give it a little stir with the rest.
Add Tomatoes and stock. season it with salt and pepper and bring it to boil, turn the heat down to medium-low and let it simmer until the excess water is almost evaporated and the rice grains are a little soft but also have a hard centre. (If using fresh tomatoes, add one to two tablespoons of tomato paste to develop a nice red color. And also the amount of water you would need to use, depends on how juicy the tomatoes are. )
Cover the lid with a Damkoni (large kitchen towel), cook over medium low heat so the rice steams for almost 45 minutes, or until rice is cooked through and fluffy and also the crunchy crust (Tahdig) forms in the bottom.
To serve Fluff the rice with a fork on plate and serve with any Persian side dishes specially Torshi, yoghurt or Mast-o Khiar (Persian yoghurt with cucumber)
