Ingredients:
2 cups basmati rice
4 cups chicken or beef broth
1/2 teaspoon saffron threads
1/4 cup vegetable oil
1/4 cup butter
1/4 cup plain yogurt
1/2 teaspoon turmeric powder
1/2 teaspoon cinnamon powder
1 teaspoon salt
1/4 cup chopped parsley
1/4 cup chopped cilantro
1/4 cup chopped dill
Instructions
Rinse the rice in several changes of water until the water runs clear. Soak the rice in cold water for at least 30 minutes.
In a medium saucepan, bring the broth to a boil. Add the saffron and stir to combine.
Heat the oil and butter in a large pot over medium heat. Drain the rice and add it to the pot. Stir the rice until it is evenly coated with the oil and butter.
Reduce the heat to low and cover the pot. Cook the rice for about 20 minutes, or until the water is absorbed and the rice is tender.
In a small bowl, mix together the yogurt, turmeric, cinnamon, and salt.
Once the rice is cooked, stir in the yogurt mixture and herbs.
Spread the rice out evenly in the pot, and press down gently with a spoon to create a flat surface.
Cover the pot again, and cook over low heat for an additional 10-15 minutes, or until the bottom of the rice forms a crispy golden crust called "tahdig".
Serve the polo hot, garnished with additional herbs if desired.
