Persian Herbed Basmati Rice (Sabzi Polow)

Makes 8 servings

Here, steaming the rice makes shorter work of this traditionally time-consuming dish for the Persian new year, which is often served with fish. The rice is rinsed but not soaked.

Dried rose petals are available at spice shops and at Middle Eastern markets. From Washington cook Yeganeh Rezaian.

Ingredients

1/2 teaspoon saffron threads 1/4 cup hot water 1/4 cup canola oil 1 flatbread, such as lavash or a flour tortilla 3 tablespoons melted unsalted butter 2 cups uncooked basmati rice 4 cups water Salt 1 cup mixed finely chopped fresh dill, chives, cilantro, parsley and tarragon leaves (may use 2 tablespoons of each herb) 4 cloves garlic, minced (may substitute 1 1/2 young leeks cleaned and minced or 4 minced garlic scapes) Dried rose petals, for garnish (optional)

Instructions: Place the saffron threads in the hot water in a cu or small bowl; cover and let this brew for 10 to 15 minutes.

Pour half the oil into a pot, then sprinkle 2 tablespoons of t brewed saffron over the oil. Pla the flatbread on top, trimming to make it fit; drizzle it with 1 tablespoon of the melted butte

Pour the rice into a separate medium pot. Use cool water to rinse (and drain) it 3 or 4 times until the water runs clear. After pouring out the water for the la time, add the 4 cups of water, t remaining 2 tablespoons of oil, and season lightly with salt. Bri to a boil over high heat; once it comes to a boil, cook for 5 to 7 minutes, then stir in the herbs a garlic; cook for about 5 minutes The rice should be softened at this point, and the water should be mostly absorbed. Stir well to make sure the herbs and garlic are evenly distributed. Turn off the heat.

Gently transfer the herbed rice mixture to the pot with the flatbread, so the bread remains in place. Use the handle end of a spatula to create a few holes

in the rice; this will help during steaming.

Cover and set the pot over medium-high heat; cook for 5 minutes, or until it starts to steam. Uncover and drizzle in the remaining 2 tablespoons of brewed saffron and the remaining 2 tablespoons of melted butter on top of the rice. Wrap the pot lid in a dish towel; this will help absorb moisture inside the pot. Cover the pot tightly with the wrapped lid. Reduce the heat to medium-low; cook for 45 minutes, or until you can smell the rice.

To serve, uncover and invert a plate over the pot. Holding them tightly together, carefully turn the pot upside down, trying to keep the crusty tahdig intact; you should hear the rice hit the plate with a thump. Lift off the pot. The rice should look like a cake with a firm, golden top; this is called a tahdig.

Garnish the tahdig top with dried rose petals, if desired. Serve warm. Nutrition | Per serving (using one 10-inch flour tortilla and 1 teaspoon salt):

280 calories, 4 g protein, 38 g carbohydrates, 12 g fat, 4 g saturated fat, 10 mg cholesterol, 360 mg sodium, 0 g dietary fiber, 0 g sugar