Bring 8 cups of water and 2 tablespoons of salt to a boil.
Add the rinsed rice and boil on high heat uncovered for about 6-8 minutes. The rice should still have some texture and density to it.
Drain the rice in a large colander and set aside while you prepare the pan.
Melt 2 tablespoons of ghee in a nonstick pot and place the thin flat bread on the bottom. This will be the crispy bread tahdig!
Begin by layering a 1/3 of the partially cooked rice and a 1/3 of the potato-chickpeas mixture into the pot and repeat until all of the rice and the potatoes-chickpeas have been layered in the pot. Gently mix the rice mixture to create a uniform mixture.
Spread the remaining 2 tablespoons of ghee or butter evenly over the top of the rice and pour in a 1/4 cup of water over the rice.
Wrap the lid with a clean towel and place on top of the pot. Allow the rice to steam over a medium-low to medium heat for about 45 minutes.
Remove the pan from the heat and allow to rest for 5 minutes.
Select a large tray or platter to place on top of the pan and carefully and swiftly invert the rice onto the platter.
Serve the rice with a side of yogurt or Torshi, Persian pickled eggplants.