Sibzamini Polo , Potato and Rice

Ingredients:
Serving
2 cups rice
500 g potatoes
300 g fresh dill leaves or 5 tablespoons of dried ill
4 cloves of garlic
1 tablespoon brewed saffron
3 eggs
60 g cheese
1/2 easpoon turmeric powder
Salt, and pepper as per taste
Oil
Here is the recipe for this delicious dish.
Procedure:
Wash the rice and soak in cold, salted water 1 whole hour. Peel the potatoes and cut into 1-cm pieces.Wash the leaves of dill and chop into 2-cm pieces. Do the garlic as well.
In a proper-sized pot, bring to a boil 4 liters of water, adding 1 tablespoon salt and a pinch of turmeric. Allow till the rice is half-cooked. Then add in the potatoes, dill, and grated garlic. Keep cooking for another 3 minutes and then strain. Pour some lukewarm water over the rice and wait to be drained.
In a pot, pour 3 spoons of oil and here for Tahdig you can apply either potato slices or thin bread of Lavash. Pour the saffron over along with a little salt sprinkled(in case you use potatoes s bread does involve salt.) Place the rice over the layer of Tahdig. Close the pot and set it over the medium heat. ( You are recommended to apply heat diffuser, if available). Wait the steam starts coming out of the pot. To make sure if there is any steam, wet your fingers and touch the pot carefully. If water is gone fast, it means it is steaming. So it is time to wrap the lid of the pot in a piece of cloth and put firmly. Lower the heat and wait 45 minutes to 1 hour till ready.
Set a frying pan over the heat and grease with 2 tablepoons of oil ( olive oil) or butter and then add in cheese and eggs and put the lid on. Give it 3 minutes till firm. Transfer rice into your desired dish topped with cheese and eggs. Serve hot with fresh vegetables and soft drinks like Doogh. Bon Appetit!