Soak the rice: Rinse rice until water is clear. Add rice to a large bowl, along with enough water to cover the rice by 2 inches. Mix in 3 tbsp of salt. Cover and soak rice for at least 15 minutes, up to 1 hour. 

Prepare the herbs: Food process the herbs and garlic in batches. Alternatively, chop the herbs finely and mince the garlic. 

Par-boil the rice: Meanwhile, bring a pot of water to boil. Drain rice, add to boiling water and cook for 3 minutes. You want the rice to be al dente—not fully cooked. 

Combine rice with herbs: Drain the rice. Then in a large bowl, mix rice with the herbs and garlic.

Cook the rice: Heat 2 tbsp butter at medium heat in a pot. Add ⅓ cup water. Then add the rice mixture, making sure it’s evenly distributed. Tear off enough paper towel sheets to create a double layer of coverage over the pot. Then secure the lid tightly over the paper towels. Depending on the strength of your burner, reduce heat to low or medium-low. Cook for at least 1 hour. 

Cook the vegan fish: Around 15 minutes before the rice is done, cook the vegan fish filets according to package instructions. 

Prepare saffron rice garnish: If using saffron threads, finely grind in a mortal and pestle. Combine ground saffron in a bowl with 2 tbsp hot water and the remaining 2 tbsp butter, and stir until butter melts. Add 1 cup of cooked rice and stir to combine. 

Plate rice and tahdig (crispy rice that will form on the bottom of the pot): Serve the rice on a platter, garnish and remove the tahdig whole, or in pieces, and serve on the side. Alternatively, quickly and carefully invert rice onto a serving platter. Use saffron rice as a garnish. Serve with vegan fish fillets, and enjoy! Suggested accomplishments: lemon wedges, pickled garlic, gherkins, and radishes.