Sabzi Polo (Green Herb Rice)

Prepare the rice: Place the rice in a medium bowl and cover with lukewarm water. Gently swish the rice to release starches, then drain. Repeat until the water runs clear (about 7 rinses). Cover the rice with cold water, add 1 tablespoon of salt, stir gently, and soak for 1 hour. Drain the rice without rinsing. (Time: 1 hour soaking)

Prepare the saffron: Crush the saffron threads to a powder using a mortar and pestle. Transfer the saffron to a small bowl, add 2 tablespoons of boiling water, stir, cover, and set aside to infuse. (Time: 5 minutes)

Parboil the rice: Fill a 5-quart nonstick pot with 12 cups of water and bring to a boil over medium-high heat. Add 4 tablespoons of salt and stir until dissolved. Add the rice, stir gently, and cook until the first grain floats to the surface. Set a timer for 4 minutes, scooping off any foam. Continue cooking until the rice is tender on the outside but still firm inside (6-8 minutes more). (Time: 10-12 minutes)

Drain and rinse the rice: Drain the rice in a colander and rinse quickly with lukewarm water to remove excess starch. Taste and rinse again if too salty. Set aside to drain completely. Wash and dry the pot. (Time: 5 minutes)

Combine the rice and herbs: In a large bowl, combine the parsley, cilantro, fresh dill, chives, and dried dill. Gently fold in the rice, being careful not to break the grains. (Time: 5 minutes)

Prepare the tahdig: Place the clean pot over medium heat. Add the oil, 1 tablespoon of the saffron water, and a pinch of salt. Swirl to coat the bottom and lower sides. Trim or tear the lavash bread to cover the bottom of the pot, creating the tahdig layer. (Time: 5 minutes)

Layer the rice and herbs: Gently scatter the rice-herb mixture over the tahdig in a pyramid shape, ensuring the lavash is completely covered. Place the garlic stalks on top, along the outer edges of the rice. Poke the handle of a wooden spoon into the rice a few times, avoiding the tahdig, to allow steam to escape. Cover and cook until steam escapes from the sides and the tahdig begins to set (10-13 minutes). (Time: 10-13 minutes)

Prepare the butter mixture: Meanwhile, combine 1/4 cup of boiling water, the melted butter, and the remaining saffron water in a small bowl. Lay a kitchen towel on a heatproof surface. (Time: 5 minutes)

Steam the rice: Test the tahdig by tapping the side of the pot with a wooden spoon; it should sizzle. Remove the pot from the heat. Remove the lid and place it on the kitchen towel, preventing condensation from dripping into the pot. Wrap the towel around the lid and secure the ends at the top. Drizzle the butter mixture over the rice and cover with the towel-wrapped lid. (Time: 5 minutes)

Cook on low heat: Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until the tahdig is crispy, rotating the pot occasionally (about 45 minutes). Remove from heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes to allow the tahdig to release easily. (Time: 50 minutes)

Serve: Serve the rice on a platter, garnished with the garlic stalks. Remove the tahdig whole or in pieces and serve on the side. Alternatively, invert the pot carefully onto a serving platter. (Time: 5 minutes)