Sabzi Polo

Wash the rice well, until the water runs clear.

Place the rice in a large saucepan with the salt and pour enough boiling water over the rice to enable the rice to move freely after expansion from cooking.

Rinse the rice under running water in a colander until the water runs clear.

Peel the potato and slice.

In the bottom of a Persian rice cooker pan, or a non-stick saucepan, brush half the ghee and then layer the potato over the Ghee totally covering the bottom of the pan.

Gently spoon the on third of the rice over the potato, sprinkle one teaspoon of each of the dried herbs, and some  saffron powder over the rice,

Repeat the layers of rice and herbs, the finish with a layer of rice.

Add the remainder of the Ghee to the top of the rice.

Cover the rice cooker lid with a tea towel or cloth and place on the top of the pot.

Run the rice cooker through its cycle, if using a non stick saucepan, initially bring the heat to high until steam is formed in the saucepan, then reduce the temperature to low-med for about 30 minutes.

When the rice is ready, invert the pot onto a flat round serving dish, taking care to retain the tahdig.