Ingredients

Sabzi Polo

Wash the rice thoroughly. Cover with water and soak for 30 minutes
Drain the rice and rinse. Fill a large saucepan with 1 1/2 litres of water, bring to a boil, salt generously and cook the rice 5 minutes
Coarsely crush the saffron in a mortar and mix with 2 tablespoons of boiling water
Melt 30 g butter with a pressed piece of garlic
Once the rice is parboiled, strain it and mix it with saffron and butter
Rrinse the starch out of the pot and then put it back on the cooker. Cover the base with canola oil and heat over a medium heat (6)
Cover the bottom of the saucepan about a finger's width with rice, smoothing it out. Add the rest of the rice to the pot (for Sabzi Polo, alternate layers of rice and chopped herbs). Make holes all the way to the bottom with a wooden spoon to allow the steam to escape. Wrap the lid in a dry tea towel and place on top of the pot. Timer set to 10 minutes
After 10 minutes, run 10 g butter along the walls of the pot. This will allow the crispy layer to go all the way over the edge. Lower the heat to 5. Timer set to 30 minutes
After 30 minutes, the Tahdig should be ready. To check, simply shake the pot and see if the rice is a cohesive mass. If so, turn out the Tahdig and serve.