Sabzi Polo

To bloom saffron, sprinkle saffron over a few
ice cubes in a small bowl; let stand at room temperature until ice melts
completely, about 45 minutes.

Meanwhile, bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon salt and return to a boil. Add rice; return to a boil and cook until rice is al dente, about 4 minutes. Drain rice and transfer to a large bowl. Dry pot.

Stir chopped parsley, chives, dill, cilantro, cumin, and remaining 1/2 teaspoon salt into rice.

Heat oil in pot over medium heat. Sprinkle sesame seeds and turmeric over oil. Top with tortilla then rice mixture. Remove any loose, papery outer layers from garlic bulbs; nestle bulbs into rice mixture. Poke five holes in rice using the handle of a wooden spoon to allow steam to escape.

Cover pot with a clean kitchen towel, then cover the pot with a lid. Cook, covered, over medium heat until steam starts escaping, about 10 minutes.

Mix ghee into bloomed saffron in small bowl; pour mixture over rice. Reduce heat to low. Cook, covered, until rice is tender and garlic is softened, 30 to 40 minutes. Remove garlic; let cool until easy to handle, then peel each clove. Put serving platter upside down over pot and carefully invert rice onto platter. The tortilla tahdig will be on top.