Prepping the Rice

• Place the rice in a medium saucepan and rinse the rice by covering the rice with washer, swishing it around with your hand, draining and repeating. Do this about 5-6 times until the water runs clear. Cover the rice with water one more time and set aside to soak for 4 hours or more.
• While the rice is soaking, in a small bowl add the saffron threads to 2 tbsp. of water and let soak.
• Once the rice has finished soaking, drain the rice and cover again with fresh water. Season with 2 tbsp. of salt and bring to a boil. Once boiling the rice doesn't need very long to cook, so check it after 2 minutes or so. The rice should be cooked but still a bit firm. Immediately drain the rice and set aside.
• Finely chop the herbs and grated garlic and mix together in a small bowl.
• To setup your plov, choose a heatproof dish and set it up on the stove and heat your oil. The goal is to have a crusty rice layer at the bottom, followed by layers of herbs & rice. To the oil sprinkle about a 3rd of the rice, then 1/2 of the herb mix, 1/3 of rice, the other 1/2 of herbs, and top with rice. Top with melted butter and the saffron water. Serve with a main dish like roasted chicken.