The Delicious Crescent

0 In a large cooking pot, take 10 cups of water with 2 tablespoons salt and bring it to a rolling boil. Add basmati rice and boil at medium high to high heat for [timer minutes=0]4 to 5 minutes[/timer] until rice grains are soft. Stir the rice while it is cooking. Drain rice in a colander and set aside.
1 Flatbread crust (optional): Heat 2 tablespoons of olive oil or butter in a wide non-stick dutch oven. Spread the oil or butter evenly and sprinkle few drops of saffron water. Place the lavash or tortillas to fit the base of the pan.
2 Combined all the finely chopped herbs in a mixing bowl. Carefully slice off the top of the garlic bulb, just enough to expose the flesh inside, and making sure that the cloves are held together. Tip: If using grated garlic cloves just mix that with the herbs.
3 Spread a layer of rice, followed by sprinkling a thin layer of herbs.
4 Assemble the dill rice by making several alternating thin layers of rice and herbs. Insert the garlic bulb in the center of the dish.
5 Finally top it with a rice layer. Drizzle 4 tablespoons of olive oil or melted butter and remaining saffron water all over the rice.
6 Cover with a sheet of parchment paper, followed by aluminum foil. Place a tight fitting lid and seal well.
7 Raise the heat to high for [timer minutes=5]5 minutes[/timer] and then reduce to low-medium and simmer for about [timer minutes=30]30 minutes[/timer] until steam builds up well.
8 Turn off the heat and let it rest a few minutes. Remove the lid and take some scoops of the top layer of saffron colored rice and set it aside for garnish.
9 When the steam has released a little, gently mix the top layers of rice and herbs and plate it on a serving dish. Top with a sprinkle of very finely chopped fresh herbs and saffron rice.
10 Carefully remove the flatbread crust from the bottom of the pan and serve it on the side. Cut it into pieces if you prefer.
11 Serve the rice immediately with yogurt salad such as mast-o-musir. See notes below for oven and rice cooker methods.
Fish (Optional)
13 Preheat oven at 425 degrees Fahrenheit.
14 Place the fish on a parchment paper lined baking sheet and pat dry using paper towels.
15 Brush 2 tablespoons oil over the fish. Combine salt, black pepper, ground coriander and turmeric. Sprinkle the spice mix evenly, followed by the bread crumbs and press it down lightly.
16 Bake in the oven until the fish turns light golden brown on top and flakes easily with a fork, about [timer minutes=15]15 to 18 minutes[/timer]. Remove from oven, sprinkle with lemon juice and arrange on the rice or serve on the side.
17 To shallow fry: Heat 4 tablespoons oil in a skillet at medium high. Place the seasoned fish fillets on the skillet and fry until golden brown on both sides, flipping in between.