I would like to say that this is a recipe from the New York Times, but I combined their recipe with one from Epicurious and one from an authentic Persian cookbook. Before attempting this recipe, I suggest that you read it through in its entirety. It isn’t difficult, and the results are worth it.

You can use a food processor to chop the herbs if you like. Do the herbs in batches (don’t overfill the bowl of the processor) and pulse rather than run. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.

Ingredients:
2 cups basmati rice

2 tablespoons unsalted butter or of a neutral tasting oil

4 cups finely diced leeks, including the dark green parts (2 medium leeks or 1 very large leek)

 Fine sea salt or kosher salt

¼ teaspoon ground turmeric

1 cup finely chopped dill leaves and tender stems

1 cup finely chopped cilantro leaves and tender stems

3 tablespoons butter or of a neutral tasting oil

(2 tablespoons of water)

PREPARATION

1. Place rice in a bowl and rinse with cold water. Swirl vigorously with your fingers to release the starch, and change the water at least five times, until it runs clear. Once the water runs clear, let rice soak for 30 minutes or longer.
2. Fill a large stockpot with 4 quarts of water. Cover and bring to a boil over high heat.
3. Set a well-seasoned 10-inch cast-iron skillet or a nonstick frying pan over medium heat and add 2 tablespoons butter or oil. When butter melts, add leeks and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until tender.
4. Once water comes to a boil, season it with 3 tablespoons salt. Drain rice, then add it to the pot and stir. Set a fine-mesh sieve or colander in the sink. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Drain well and then place in a large bowl.
   1. From Epicurious: After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to see if it’s al dente.
5. Add leeks, dill and cilantro to rice. Stir well to combine. Taste and adjust seasoning with salt, if needed.
6. Rinse and dry the stockpot and return it to medium heat. Add remaining 3 tablespoons butter or oil, the water and the tumeric.
   1. I used 3 tablespoons of oil, 2 tablespoons of water, and 1/4 teaspoon of tumeric, stirred together.
7. Add the rice into the pot, and shape it into a pyramid. Using the handle of a wooden spoon, gently dig 6 holes into the rice down to the bottom of the pot, which will be barely sizzling. Dig 5 of the holes about 2 inches from the sides of the pan, and put one in the center. (The holes will allow steam to escape from the bottommost layer of rice and allow a crisp crust to form.)
   1. From the Persian cookbook: Sprinkle the rice into the pot a spoonful at a time, heaping at center of pot so as not to touch the sides of the pot.
8. Cover the pot and cook for 5-7 minutes (medium heat) until rice begins to steam.
9. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
10. Reduce the heat to low and simmer for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
    1. From the Persian cookbook: Rice cooked atop the stove will form a golden crust, tahdig, which can be loosened to be removed and served in 1 piece. Remove the cooked rice onto a platter. Soak the bottom of the pot, lid closed, in cold water a few minutes. Turn the tahdig out onto a flat platter by inverting the pot. (It can also be cut into pieces and served around the rice.)

Baqala Polo: You can substitute 1 package of frozen lima beans, cooked according to package directions, and 3/4’s of a cup chopped fresh dill leaves to combine with rice instead of the leeks, dill and cilantro. Omit step 3.