Sabzi Polo with Tahdig (Persian Herbed Rice)

Instructions

1. In a large bowl, combine the rice and cold water, swirling with hand. Drain rice through a fine mesh colander. Repeat until water is clear, replacing water, swirling, and draining.
2. Return rice to the large bowl and cover with at least 2 inches of cold water. Stir in 1 tbsp salt. Let rice stand at room temperature for at least 2 hours or up to 6 hours.
3. Heat a large covered pot of water to a boil on high. Drain rice through a fine-mesh colander and rinse with cold water. When water has come to a boil, stir in 3 tbsp salt and add rice. When water begins returning to a boil and some grains of rice begin bouncing up to the surface (about 3 to 4 minutes), taste a grain of rice for doneness. It should be tender on the outside but still hard in the center.
4. Drain rice through a fine-mesh colander and immediately rinse with cold water to stop the cooking. Once rice is cool, shake to drain well and add to a large bowl. Transfer 1 cup of parcooked rice to a medium bowl. Stir the yogurt and 1/8 tsp salt into the rice in the medium bowl. To the large bowl of rice, add the herbs, scallions, and 1 tsp salt and gently stir to combine.
5. Find a lid that tightly fits on a 10-inch nonstick skillet. Wrap it in a clean kitchen towel, securing all the ends to the handle or knob on top with a rubber band.
6. In a 10-inch nonstick skillet, heat the oil and butter on medium-high. When the butter is melted, scoop the yogurt-rice mixture into the skillet and pat into an even layer with a spatula. Spoon herbed rice on top, mounding slightly in the center.
7. With the handle of a wooden spoon, create 6 or 7 holes in the rice by pushing down almost to the bottom. This is to let steam out. Cover the skillet with the prepared lid, then reduce heat to low. Cook 45 minutes, rotating the pan a quarter turn every 10 to 12 minutes for evening browning.
8. Uncover the skillet. Loosen the edges of the rice from the pan with a mini offset spatula or a small silicon spatula. Cover skillet with a large board or platter. Protecting hands with kitchen towels or pot holders, hold board firmly against skillet and quickly invert. Remove skillet to reveal crispy, golden crust (tahdig). Serve warm.
9. Serving size: heaping 3/4 cup