Sabzi Polo with Crispy Tahdig

1. Rinse and Soak Rice

Thoroughly rinse 2 cups of basmati rice under cold water until it runs clear, then let it soak for 30 minutes.

2. Boil Water for Par-Cooking Rice

Bring a large stockpot filled with 4 quarts of water to a rolling boil.

3. Sauté Leeks

In a 10-inch skillet, melt 2 tablespoons of unsalted butter over medium heat and sauté 4 cups of finely diced leeks with a pinch of salt until they're tender, about 10 minutes.

4. Season Boiling Water and Par-Cook Rice

Season the boiling water with 6 tablespoons of fine sea salt and 1/4 teaspoon of ground turmeric. Add the soaked and drained rice to the pot and cook until it's al dente, approximately 5 to 7 minutes. Then, drain and rinse the rice to stop the cooking process.

5. Combine Rice with Herbs

In a large bowl, combine the par-cooked rice with the sautéed leeks, 1 cup of finely chopped dill, and 1 cup of finely chopped cilantro. Adjust the seasoning with salt as needed.

6. Prepare Tahdig Mixture

Take a heaping cup of the herby rice mix and blend it with 3 tablespoons of Greek yogurt. This will be used to form the tahdig.

7. Form Tahdig Base

Clean your skillet and heat it over medium. Melt 3 tablespoons of butter and swirl in 3 tablespoons of neutral-tasting oil. Spread the rice-yogurt mixture in an even layer across the skillet and watch for it to start sizzling.

8. Complete Rice and Cook

Gently pile the remaining herby rice on top of the sizzling base and poke a few holes through the rice to the bottom of the pan with the handle of a wooden spoon. Cover with a lid wrapped in a kitchen towel and cook for about 8 minutes, then reduce the heat and let it steam for 45 minutes more.

9. Serve with Tahdig on Top

Use an offset spatula or butter knife to gently loosen the tahdig from the skillet. Carefully tip out any excess fat and flip the rice onto a serving platter with the tahdig on top.