Herby Rice Sabzi Polo (Healthy Heart)

Step 1  In a large bowl, cover the rice with cold water. With your hand, shake the rice to release the starch, then gently pour in the water. Rinse the rice 5 to 7 more times until the water runs clear. Cover the rice with water, add 2 teaspoons of salt and leave to soak for 30 minutes, then drain.

2nd step  Fill a 5 quart Dutch nonstick oven half full of water, bring to a boil and add 2 tablespoons of salt. Add rice and boil over high heat until al dente and begins to soften; this can take 3 to 8 minutes, depending on your rice (do not overcook it). Let stand for 2 minutes, then drain well. Wipe the jar.

Stage 3  In a medium bowl, combine the coriander, parsley, chives and dill with the garlic. Put the oil in the bottom of the Dutch oven. In a small bowl, whisk yogurt with egg yolk and 2 tablespoons of stirred saffron and drizzle with oil in the pan. Gently scatter a quarter of the rice in the pan (you want it to remain soft) and season with salt. Sprinkle with a third of the herb mixture. Repeat the layering with the rest of the rice and herb mixture, ending with a layer of rice.

Step 4  Cover the pan and put on moderately high heat until it begins to steam, about 5 minutes. Uncover the rice and drizzle with the remaining 2 tablespoons of brewed saffron and 1/4 cup boiling water. Spread the butter slices on top. Cover the jar with parchment paper, then cover tightly with the lid. Cook on a heat diffuser (if you have one) over moderately low heat until the rice is tender and very fragrant, about 45 minutes.

Step 5  Throw away the parchment. Carefully turn the rice over on a large dish. Using a spoon or spatula, break the crust and spread the pieces. Drizzle the rice with a little infused saffron and serve hot.