Tahchin Sabzi Polo Torsh (ته چین سبزی پلو ترش) — Sour Herb Persian Rice Cake

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (for soaking and boiling water; plus more if needed)
• 3000 mlWater (for boiling the rice)
• 500 mlIce water (to stop rice cooking after parboil (optional but helpful))
• 60 gFresh dill (finely chopped (leaves and tender stems))
• 60 gFresh parsley (finely chopped)
• 40 gFresh cilantro (finely chopped)
• 80 gScallions (thinly sliced (white and green parts))
• 3 wholeDried limes (limoo amani) (pierced 6–8 times each with a skewer)
• 45 gPomegranate paste (concentrate/molasses) (about 3 tbsp; choose a tart style if available)
• 0.3 gSaffron threads (ground and bloomed in hot water)
• 45 mlHot water (for blooming saffron)
• 350 gPlain yogurt (thick, unsweetened; full-fat preferred)
• 2 largeEggs (about 100 g without shells)
• 75 mlOlive oil (divided; plus extra for greasing the pan)
• 30 gUnsalted butter (melted; helps a crisp, evenly browned crust)
• 2 gGround turmeric (about 1 tsp (optional, for deeper color))
• 1 gGround black pepper (about 1/2 tsp)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Soak the rice in 1.5 liters cool water mixed with 12 g salt for 30 minutes. Meanwhile, finely chop dill, parsley, cilantro, and scallions, then refrigerate to keep them bright and aromatic.

2. 2

   Bring 3 liters water to a rolling boil in a large pot. Add the soaked rice (drained) and the remaining 6 g salt. Boil 6–8 minutes, stirring twice, until the grains are elongated and tender on the outside but still firm in the center. Drain immediately, then rinse briefly with ice water to stop cooking.

3. 3

   Bloom saffron: grind the threads to a powder, add 45 ml hot water, and steep 10 minutes. In a large bowl, whisk yogurt, eggs, 60 ml olive oil, melted butter, turmeric (if using), black pepper, and the bloomed saffron until completely smooth and evenly colored.

4. 4

   In a separate bowl, mix pomegranate paste with 2 tablespoons warm water (about 30 ml) to loosen it. Toss the drained parboiled rice with the chopped herbs and the loosened pomegranate paste until the rice is evenly stained and the herbs are well distributed without clumping.

5. 5

   Preheat oven to 190°C (375°F). Choose a 24 cm (9.5-inch) nonstick or well-seasoned oven-safe pot or deep skillet with a tight lid. Grease the base and sides with a thin film of olive oil. Mix about one-third of the herb rice into the saffron-yogurt batter to create a thick, cohesive crust mixture.

6. 6

   Press the batter-coated rice firmly into the bottom of the pot to form an even layer about 2 cm thick; compacting helps it set into a clean cake. Add half of the remaining herb rice, then nestle the pierced dried limes evenly across the surface. Top with the rest of the herb rice, gently pressing to level.

7. 7

   Drizzle the remaining 15 ml olive oil over the top. Cover with a lid wrapped in a clean kitchen towel (to catch steam) or cover tightly with foil, then lid. Bake 45 minutes at 190°C (375°F), then reduce to 175°C (350°F) and bake 20–25 minutes more for a deep golden crust.

8. 8

   Rest the pot, covered, for 10 minutes to let the crust firm and release. Run a thin silicone spatula around the edges. Place a large plate over the pot and invert confidently in one motion. Let it sit 30 seconds, then lift the pot. Slice into wedges; remove dried limes before serving.