Rinse the Basmati rice thoroughly under cold water until the water runs clear.

Soak the rinsed rice in salted water for at least 30 minutes, or up to several hours. Drain well.

In a large non-stick pot, bring about 8 cups of water to a boil with 1 tablespoon of salt. Add the drained rice and cook for 5-7 minutes, until the rice is par-cooked (al dente). It should still be firm in the center.

Drain the par-cooked rice in a colander. Rinse briefly with warm water to remove excess starch.

In the same pot, melt 2 tablespoons of butter or oil over medium heat. If using, mix 2 tablespoons of yogurt with a tablespoon of rice and spread it evenly on the bottom of the pot.

Gently layer about half of the par-cooked rice over the butter/yogurt mixture. Sprinkle with half of the chopped fresh herbs.

Layer the remaining rice and herbs. Scoop the rice and herbs back into the pot. Place a head of garlic on the rice. Bring most of the rice to the middle, shaping it into a mound.

Make several holes in the rice mound with the back of a spoon to allow steam to escape. Drizzle the steeped saffron water over the rice.

Cover the pot with a clean kitchen towel (to absorb steam) and then a tight-fitting lid.

Cook on medium-high heat for 5-10 minutes until steam is visible, then reduce heat to low and cook for another 45-50 minutes, or until a golden crust (Tahdig) forms at the bottom.

To serve, remove the lid and towel. Place a large serving platter over the pot and carefully invert the pot onto the platter. The Tahdig should come out in one beautiful, crispy piece. Serve immediately.