Rinse basmati rice several times until water runs clear. Soak in water for at least 30 minutes, then drain.

In a large non-stick pot, bring 6 cups of water and 2 teaspoons of salt to a rolling boil. Add the drained rice and cook for 5-7 minutes until the grains are al dente (par-cooked). Drain immediately.

Gently mix the par-cooked rice with all the chopped fresh herbs and dried fenugreek (if using).

In the same pot, heat 1/4 cup vegetable oil and 2 tablespoons butter over medium-high heat. Swirl to coat the bottom.

Carefully layer about one-third of the herbed rice mixture into the pot, pressing gently to form an even layer for the tahdig.

Add the remaining rice mixture, forming a pyramid shape in the center of the pot. Poke a few holes with the handle of a spoon to allow steam to escape.

Dot the top with the remaining 2 tablespoons of butter. Cover the pot with a clean kitchen towel (damkoni) and then the lid to trap steam.

Cook on medium-high heat for 10 minutes, then reduce heat to low and continue cooking for 45-50 minutes, or until rice is fully cooked and a golden tahdig has formed.

While rice is cooking, prepare the fish. Pat fish fillets dry with paper towels.

In a shallow dish, mix flour, turmeric, salt, and black pepper. Dredge each fish fillet in the flour mixture, shaking off excess.

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. Once hot, carefully place fish fillets in the pan.

Cook for 3-5 minutes per side, depending on thickness, until golden brown and cooked through.

Once rice is ready, gently fluff with a fork. To serve, carefully remove the crispy tahdig from the bottom of the pot.

Plate the herbed rice (sabzi polo) alongside the pan-fried fish (mahi). Garnish with fresh lime wedges.