Step 1

Remove the parsley and dill leaves from the stems along with the thick coriander stems. Finely chop all the herbs and spring onions and mix together in a large bowl

Step 2

Place the rice in a non stick pot and rinse with water about 5 times until the water is mostly clear. Fill the pot with water, add the salt and cook on a medium-high heat for about 10-15 minutes.

Step 3

Boil the rice until al dente (it should be half way cooked when you touch a rice grain between your fingers ).  Then drain the rice through a colander and gently rinse under cold water

Step 4

Add the olive oil to the same pot and place the flat bread in the pot to cover the bottom.

Step 5

Add a layer of rice, approximately ⅓ of the rice and top with ⅓ of the chopped herbs. Add a teaspoon of the bloomed saffron and advieh (if using)

Step 6

Chop the top of the garlic head off so the tops are visible but is still intact. Place in the middle of the rice and then repeat step 5 until all the rice and herb mixtuure are used.

Step 7

With a chopstick or the handle of a spoon, gently make 6 holes into the rice down to the bottom of the pot. These will act as air pockets. Wrap the lid with a clean kitchen towel, place on the pot and cook on a low heat for 30 minutes.

Step 8

Take off the heat, remove the lid and gently flip the pot upside down on a large platter. This can be done by placing the platter on the top of the pot and flipping it upside down. Cut out pieces of the Tahdig (crispy base) to share evenly, serve and enjoy your Sabzi Polo