Tahdig- an Indianised version

I first had Tahdig at my hubby's uncle and aunt's place. She grew up in Iran, and told me that her mother had adapted the local tahdig to make it more palatable to Indian taste buds. I loved it, but never took the recipe from her. By the time I was ready to do so, she's stopped cooking for so many years, that she'd even forgotten she ever made it.
This then is a replication based on Google Uncle and Memory.

2 measures rice

3 potatoes diced (with the skin intact)

1/2 tsp jeera

1/2 bunch dill leaves chopped fine

salt to taste

oil 

Method

Wash the rice till the water runs clean. Soak in double the quantity of water for 30 minutes. Bring the water to a boil, turn off the flame, cover the vessel and let it stand for about 10 minutes.

Line a non-stick wok with oil, layer the potatoes, and cook on a low flame till one side is done. Turn around.

Heat some oil, add jeera seeds, when it starts spluttering add the chopped dil leaves, and stir around for a minute. Add to the rice, and mix well. Add salt to taste.

Gently pour the rice onto the potatoes, making sure not to disturb the layer. Cover and cook on a low flame till the rice is done.
To serve, invert the wok over the serving tray, so the potatoes form a crispy layer on top.