Rinse the rice several times under running water until the water runs clear. Drain, place in a bowl, and stir in two teaspoons of the salt. Add water so it comes two inches (five centimeters) above the level of the rice and let sit for 30 minutes. Drain the rice.

Fill a medium pot with water so it is three-quarters full. Add one teaspoon of the salt and bring to a boil. Add the rice, stir gently, and bring to a boil again. Cook, uncovered, over medium heat for about three minutes, until the rice is al dente (the inside of the grain is still firm).

Transfer the rice to a colander and rinse with cold water. Mix in the herbs and apricots.

Beat the yogurt with the egg in a small bowl.

Melt the butter in a medium saucepan (preferably nonstick) over medium heat and add one tablespoon water. Arrange the potato slices to cover the bot­tom of the pan in one layer and pour the yogurt-egg mixture over them.

Sprinkle a thin layer of rice over the top and flatten gently (this, together with the potatoes, will form the tahdig). Mix the rice with the remaining 1/4 teaspoon salt and arrange over the tahdig. Gently spoon in about 1/3 cup water. Using the handle of a wooden spoon, poke through the rice to create four to five “chimneys” all the way down until it hits a potato (this will ensure that the rice cooks evenly). Cover the pot with a towel (a paper towel is fine, too) and a tight-fitting lid. Cook for two to three minutes over medium heat, reduce the heat to the minimum, and cook for 40 minutes.

Remove the lid and flip the pot upside down onto a large platter, so that the tahdig is on top.