Persian Rice With Blackeyed Peas

Amazing recipe originally made by my friend Soha. Yummmmm!!!!

3-4 cups cooked basmati rice (I used chelow made the day before)
1 can blackeyed peas, drained and rinsed
1 sweet onion, diced
3 tsp dried dill
1 tsp marjoram
Water
Salt & Freshly cracked Pepper
1 baking potatoe, washed and diced into fairly small cubes
Butter
Extra Virgin Olive Oil (EVOO)
Plain yogurt

Directions:

In a large frying pan heat 2 Tbsp. EVOO & saute the potatoes over medium heat until soft and golden brown (might need to add a couple of tablespoons of water and a lid near the end to help soften). Once cooked, turn heat up to med-high, add in diced onion and saute onions are soft and browning. Add in margoram and dill, stir, then add in blackeyed peas. Add about 1/2 tsp. salt and some freshly cracked pepper, stir then add in cooked rice. Add 1-2 Tbsp. butter. Stir all ingredients till fully mixed and then add in about a cup of water. Reduce heat to med-low, cover and let heat through. Stir and taste. Add more water, salt and pepper if needed. Don't add too much water though - it could get mushy!!!
Once fully heated and seasoned to taste, serve hot with some fresh plain yogurt and enjoy!!!