1. Prepare Rice: Rinse Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes, then drain. 2. Blanch Rice: Bring a large pot of heavily salted water to a rolling boil. Add the drained rice and cook for 5-7 minutes, or until the grains are par-cooked but still firm (al dente). Drain immediately. 3. Prepare Herbs: In a large bowl, gently combine all the finely chopped fresh herbs (parsley, cilantro, dill, chives/scallions) and the optional dried fenugreek leaves. 4. Layer Rice: In a large, heavy-bottomed non-stick pot, add 2 tablespoons of vegetable oil. Spread a thin layer of the par-cooked rice at the bottom. Gently alternate layers of rice and the mixed fresh herbs, ending with a layer of rice on top. Sprinkle the bloomed saffron water over the top layer of rice. 5. Cook Rice (Damkoni): Cover the pot's lid with a clean kitchen towel (damkoni) to trap steam effectively. Place the lid securely on the pot. Cook on medium-high heat for 5-10 minutes until steam begins to escape from under the lid. Reduce the heat to low and continue to cook for 45-60 minutes, or until the rice is perfectly fluffy and a crispy 'tahdig' (golden crust) forms at the bottom. 6. Prepare Fish: While the rice is cooking, season the white fish fillets on both sides with salt, black pepper, and turmeric powder. Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat. 7. Pan-Fry Fish: Once the oil is hot, carefully place the seasoned fish fillets in the pan. Pan-fry for 3-5 minutes per side, or until the fish is golden brown, cooked through, and flakes easily with a fork. 8. Serve: Gently fluff the Sabzi Polo with a fork, careful not to break the grains. Serve the fragrant herb rice hot, accompanied by the crispy pan-fried fish (Mahi) and the delicious tahdig from the bottom of the pot.