Persian Herb Rice with Crisp Tahdig

1. 1BloomWarm a spice or seasoning briefly in fat or liquid to bring out more aroma and flavor. the saffron. Combine the saffron and hot water in a small bowl. Set aside for 10 minutes while you prepare the rice.
2. 2Parboil the rice. Bring the water and 1 tablespoon of the salt to a rolling boil in a large pot. Add the rinsed rice and cook, stirring once or twice, until the outside is tender but the center remains firm, 5 to 7 minutes. Drain thoroughly in a fine-mesh colander and rinse briefly with cool water to stop cooking.
3. 3Combine the herbs. Mix the dill, parsley, cilantro, chives, and remaining 1 tablespoon salt in a large bowl. Add the drained rice and toss gently until the herbs are distributed without crushing the grains.
4. 4Build the tahdig base. Stir 1 1/2 cups of the herb rice with the yogurt, 2 tablespoons of the oil, and the saffron water. Spread this mixture evenly across the bottom of a dry, heavy 4- to 5-quart pot over medium heat. It should sizzle quietly, not stage a grease-fire reenactment.
5. 5Layer and steam. Pile the remaining herb rice over the tahdig base in a loose mound. Poke 5 or 6 holes to the bottom with the handle of a wooden spoon. Drizzle the remaining 2 tablespoons oil over the mound. Wrap the pot lid with a clean kitchen towel, keeping the fabric secured well above the burner, and cover the pot. Cook over medium heat for 5 minutes, then reduce to low and steam until the rice is tender and the bottom is deeply golden, 40 to 45 minutes.
6. 6Rest and unmold. Remove the pot from the heat and let stand, covered, for 5 minutes. Spoon the herb rice onto a platter. Run a thin spatula around the tahdig, then invert it onto the rice or serve it in large crisp pieces.

Potato tahdig

Replace the yogurt-rice base with a single layer of thinly sliced potato tossed with 2 tablespoons oil and a pinch of salt. Add the herb rice on top and steam as directed.

Dried herb option

Use 1/3 cup dried dill in place of the fresh dill. Keep the fresh parsley, cilantro, and chives if available; dried herbs are useful, but they are not miracle workers.