Sabzi Polo | Persian Herb and Saffron Rice

Wash and dry the herbs thoroughly, remove the thick stems, and chop them finely. Transfer the chopped herbs to a colander, take a handful, and squeeze it; if your hand feels wet, dry them longer. Use them immediately after chopping.

Bring 3 liters of water to a boil, salt it, and add the drained rice. After 5–6 minutes, take out a grain and press it: if the outside is soft but the center is still raw, drain the rice and rinse it with lukewarm water. Do not add the herbs to this water.

Cut the potatoes into 4 mm rounds and mix them with the yogurt and a spoonful of bloomed saffron water. Melt half the butter in a nonstick pot and arrange the potato slices in a single layer. Overlapping slices will not turn crisp.

Layer the rice and herbs in the pot, sprinkling herbs between each layer and shaping the rice into a mound. Do not press it down; add it gently. Use the handle of a wooden spoon to make five holes in the top so steam can escape and the grains stay separate.

Melt the remaining butter and drizzle it over the rice. Wrap the lid in a clean kitchen towel and cover the pot. Cook over medium heat for the first 8 minutes, until steam rises, then reduce the heat to the lowest setting. A faint crackling sound from the bottom of the pot means the tahdig is forming.

In a separate bowl, mix a ladleful of rice with the remaining saffron water until orange, then spoon it over the top. Transfer the rice to a platter. Place a plate over the pot and invert it to release the potato tahdig; serve it separately.