Sabzi Polo (Herbed Rice With Saffron) 

Preparation

1. Step 1

   Place the rice in a large bowl and cover with lukewarm water. Submerge your hand in the bowl and agitate the grains until the water becomes cloudy. Tip out as much water as you can. Refill the bowl with water and repeat three more times, until the water is almost clear. Cover the rice again with water and set aside.

2. Step 2

   Bring a large nonstick pot or an enameled cast-iron pot of water to boil. Once the water boils, throw in two large handfuls of salt. The water should be very well seasoned, as it is for cooking pasta. Drain the rice and add to the pot, stirring for the first minute to prevent it from sticking to the bottom of the pot. Return to a boil and cook until the grains begin to float to the top and are almost tender, 3 to 6 minutes. It’s better to slightly undercook the rice here than to risk it becoming mushy. Drain the rice and rinse with cold water to prevent it from cooking further. Rinse and reserve the pot.

3. Step 3

   Combine the scallions, cilantro, dill and parsley in a medium bowl.

4. Step 4

   Pour the oil into the pot and layer the lettuce leaves to completely cover the bottom of the pot. (It’s OK if the leaves overlap.) Using a wooden spoon, scatter a third of the rice over the lettuce then sprinkle with a third of the herb mix. Repeat, alternating layers of rice and herbs, to form a mound. Using the handle of the wooden spoon, poke several holes in the mound (without hitting the bottom of the pot) to allow steam to rise to the top.

5. Step 5

   Dot the rice with the butter, then cover and place over medium-high heat. Cook for 6 to 8 minutes, at which point you should start to hear a sizzle. Turn the heat to medium-low and continue to steam the rice, still covered, until it is fluffy and fragrant, 25 to 30 minutes.

6. Step 6

   While the rice is steaming, crush the saffron using a mortar and pestle until you have a fine powder. (If you don’t have a mortar and pestle, use a spoon to crush it as finely as you can.) Transfer to a medium bowl and pour 2 tablespoons of warm water on top.

7. Step 7

   Remove the pot of rice from the heat and let it rest for 10 minutes. Uncover and transfer 1½ cups rice to the bowl with saffron water and toss to stain the rice.

8. Step 8

   To serve, gently scatter the herb rice onto a platter. Top with the saffron rice and rose petals (if using). Use a wooden spoon to break the tahdig into pieces (the lettuce will have become crinkled, glossy and crunchy). Serve the tahdig alongside the rice.