Clean, wash, dry and fine chop the herbs and mixthem together in a large bowl.
Par cook the basmati rice following the instructions in the notes.
Decide on the type of Tahdig for your bottom crust.Add vegetable oil to the pot and lay down the Tahdig (I used potato slices).
With a large spatula place the rice into the pot,place a layer of rice and then a layer of herbs, continue with the layering.
Make 4-5 holes in the rice with the bottom of the spatula to release the steam.
Pour some water around the edges and bloomed saffron over the pot, cover and cook for 7-10 minutes on medium-high heat until rice is steaming, lower the heat, and steam the rice for 40 minutes onmedium-low heat.
Once the rice is cooked, take the lid off and put a platter on the pot at least 5cm wider than the pot on all sides and flip.
Brush a little oil on the crunchy golden Tahdig and serve it along with fish.