Sabzi polo with tahdig salad

Ingredients:

• 2 tbsp. basmati rice
• 1.5 cups fresh parsley leaves, chopped
• 1 cup thinly sliced ​​fresh chives, finely chopped green parts of a leek, or thinly sliced ​​dark green parts of a green onion
• 1 cup fresh dill, chopped
• 0.5 cup fresh cilantro leaves, chopped
• 2 tsp ground cumin
• 0.5 cups vegetable oil
• 4 leaves romaine lettuce
• 3 small heads of garlic

Preparation:

1. Rinse the rice 3-5 times to remove excess starch. Fill a 6-quart saucepan halfway with water and bring to a boil. Add 2 tablespoons of salt and the rice, and cook until al dente (when you squeeze a grain of rice between your thumb and forefinger, it should snap in half but still feel firm), about 8 minutes.
2. Drain the rice in a colander and set the pan aside. Add the parsley, green onions, dill, cilantro, and cumin to the rice in the colander and gently stir with a large spoon, being careful not to break the grains.
3. Return the pan to the stove over medium heat. Add 1/4 cup vegetable oil and arrange the lettuce leaves in the bottom of the pan. Carefully spoon the rice mixture on top, keeping it loose and fluffy.
4. Separate the garlic heads into cloves without peeling them. Place the garlic cloves on the rice mixture, then use the handle of a wooden spoon to poke 5 holes in the rice to allow steam to escape (the holes should be about 1 cm from the rice). Wrap the lid of the pot in a clean kitchen towel and cover the pot.
5. Raise the heat to medium-high. When steam begins to emerge from the pan, after about 5-10 minutes, pour the remaining 1/4 cup vegetable oil and 1/3 cup water over the rice mixture. Reduce the heat to medium-low and simmer, covered, until the rice is fully cooked and fluffy, 25-35 minutes.
6. Place the pan on a stand on the table and leave for 10 minutes.
7. Remove the garlic cloves from the pot and set them aside. Take a plate larger than the pot and invert it onto the pot. Pressing the plate firmly against the pot, carefully and firmly invert the pot and place the plate on the table. Carefully lift the pot; the pilaf should be lying on the plate, covered with lettuce leaves. You can also spoon rice from the pot onto the plate and then place the tahdig salad on top or on a separate plate. Serve the garlic cloves with the pilaf, allowing each guest to squeeze out as much as they need, mix, and enjoy.