Rinse the Basmati rice thoroughly under cold running water until the water runs clear. Soak the rinsed rice in 6 cups of cold water with 1 tablespoon of salt for at least 2 hours, or preferably 4-6 hours.

Drain the soaked rice. In a large non-stick pot, bring 8 cups of water and 1 tablespoon of salt to a rolling boil. Add the drained rice and parboil for 7-10 minutes, or until the rice grains are tender on the outside but still firm in the center (al dente).

Drain the parboiled rice in a colander and rinse gently with warm water to remove excess starch.

In a large bowl, gently mix the parboiled rice with all the finely chopped fresh herbs and the dried fenugreek (if using).

Melt 2 tablespoons of butter or oil in the bottom of the same pot over medium heat. If making a tahdig, you can add a thin layer of potato slices or a piece of flatbread now.

Carefully spoon the herb-rice mixture into the pot, mounding it into a pyramid shape to allow steam to circulate. Drizzle the remaining 2 tablespoons of butter or oil over the rice. If using, drizzle the saffron water over the rice for color.

Cover the pot with a clean kitchen towel (to absorb steam) and then place the lid tightly over it. Cook on medium-high heat for 10-15 minutes to initiate the tahdig formation, then reduce heat to low and continue to steam for 45-60 minutes.

Once cooked, remove from heat and let it rest for 5-10 minutes before serving. Gently scoop the fluffy rice onto a serving platter. Carefully scrape out the crispy tahdig from the bottom of the pot and break it into pieces to serve alongside the rice.