Bhutanese Kewa Datshi Potato Cheese Stew

Ingredients

• 1 1/2 lb waxy potatoes, sliced 1/4 inch thick
• 8 oz farmer cheese, feta, or a mild melting cheese, crumbled
• 1 1/2 cups red or brown rice
• 2 tbsp butter
• 1 large onion, sliced
• 3 garlic cloves, minced
• 3 to 5 green chilies, halved lengthwise
• 1 1/2 cups water
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Rinse the red rice and simmer it in 3 cups salted water, covered, over low heat for 35 to 40 minutes, until tender with a chew.
2. Put the potato slices, onion, chilies, garlic, butter, water, and 1 teaspoon salt in a saucepan and bring to a simmer.
3. Cover and cook over medium-low heat for 15 to 18 minutes, until the potatoes are completely tender and only about half a cup of liquid remains.
4. Judge the liquid carefully. Too much and the cheese sauce will be thin and watery; too little and it will seize and burn.
5. Take the pan off the heat before adding the cheese. This is the step that decides the dish: cheese stirred into a boiling pan splits into oil and rubbery strands.
6. Scatter the cheese over the potatoes, cover, and leave for 2 to 3 minutes so it softens in the residual heat.
7. Stir gently, just enough to make a loose, streaky sauce that clings to the potato slices. It is not meant to be smooth or homogeneous.
8. Season with black pepper, taste for salt, and serve over the red rice with the cilantro.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.