Sabzi polo

Step 1: Mix 2 ⅛ oz flat-leaf parsley, 2 ⅛ oz fresh coriander, 1 ⅜ oz fresh dill, 1 ⅜ oz chives, 1 tsp dried fenugreek leaves and 3 cloves garlic in a large bowl. If the herbs feel wet, spread them on a tea towel for 15 minutes; they should feel dry and fluffy, not clumped.

Step 2: Bring 2.5 litres of water to a fierce boil with 3 tbsp salt. Drain the soaked 16 oz basmati rice, add it and boil for 4–6 minutes, until a grain bends without snapping and the centre is still slightly firm.

Step 3: In the last 30 seconds, tip in all the herbs and stir once. Drain everything together in a colander and rinse briefly with lukewarm water. The herbs cling to the grains and colour them evenly.

Step 4: Heat 3 tbsp sunflower oil in a heavy non-stick pot over a medium heat and lay 1 waxy potato slices over the base in one layer.

Step 5: Spoon the green rice over the potatoes in a loose dome without pressing. Poke 5 holes to the bottom with a spoon handle, drizzle with the rest of 1 tbsp sunflower oil, 1 oz butter and 3 tablespoons of water.

Step 6: Cover with a towel-wrapped lid and cook over a medium-high heat for 8 minutes, until it sizzles and steam rises.

Step 7: Turn the heat to its lowest and steam for 35 minutes. A common mistake is lifting the lid to check: the herbs need the trapped steam, and a peek lets them dry out and the dill turn dull. The rice is ready when it smells strongly of dill and the grains are tender right through.

Step 8: Mix a cupful of the rice with ¼ tsp saffron threads to make golden flecks. Spoon the rice onto a platter, scatter the saffron rice over and serve the potato crust alongside.