Marinade the salmon by mixing the olive oil, lemon juice, bloomed saffron, smoked sea salt, pepper and garlic and pouring it over the fish. Massage the marinade into the fillets. Cover and place in the fridge for a minimum of 1 hr. I find the best results are to marinade the salmon for 2 nights.
The night before, wash the rice in cold water until the water runs clear. Then place the rice with 1 tbsp of salt in a bowl and pour in cold water to cover up to 2 inches above the rice. Leave to soak overnight.
Wash all the herbs and spring onions. Remove all the tough woody stems from the herbs and cut the spring onions to remove the green ends for the polo. In batches, pulse the herbs and spring onion ends in a food processor until they are finely chopped. Place the greens in a bowl until you are ready to add to the rice.
Fill a large non-stick saucepan with approximately 1.5 litres of water and 1 tbsp of salt. Bring the water to a boil. Drain the rice and then add to the saucepan. Gently stir the rice to make sure it does not stick to the pan. Every minute give the rice a gentle stir and take a grain of rice and check the texture - either between your fingers or using your teeth. What you want is the rice to be soft on the outer layer but still firm in the centre. It can take any time from 3 to 7 minutes with the quantity of rice in this recipe.
Once the parboiled rice reaches the correct texture, stir in the chopped greens, turn the heat off and immediately drain the rice in a colander or sieve. Sprinkle a little cold water on the rice to halt the cooking process. Taste the rice - if it is very salty then rinse the rice further with a little water.
Place the empty saucepan on your stove. Add 2 tbsp of oil. Add 1 tbsp of the bloomed saffron to the saucepan and mix with the oil to distribute evenly. To make your rice tahdig spoon about a 1-inch layer of rice into the saucepan and gently stir to mix with the saffron oil to ensure colour is distributed evenly. Be careful not to break the grains. Then pat the rice down flat with the spoon.
Reserve about 5 tbsp of rice and layer the rest into a gentle sloping pyramid shape in the saucepan, drizzling the garlic butter on each layer of rice spooned in. Mix the reserved rice with the remaining saffron water and then spread on top of the rice in the saucepan. Pour any remaining saffron water over the rice. Poke 5 holes, evenly distributed, into the rice to the bottom of the pan with the end of a spoon.
Place your glass lid on the sauce pan and turn the heat to the highest setting. Once you start to see steam rise from the rice (your glass lid will start to get clear from the steam and droplets of water will start to form on the lid - it is perfectly fine to have a little look under the lid now and again to check the steam situation) lower the heat to the minimum flame or equivalent on your cooker. Cover the lid with a tea towel (making sure it is not a fire risk) and replace the lid on the saucepan. Allow to steam for a minimum of 45 mins to get a crunchy and thick layer of tahdig.
Take the salmon out of the fridge to come up to room temperature prior to cooking.
Heat grill to high. Place the fish in a shallow baking dish, then grill for 5 to 7 mins until cooked through, but still a little pink in the centre, cover and set aside.
When the rice is cooked, spoon the saffron coloured rice separately in a bowl and reserve for the garnish. Spoon the rest of the Sabzi Polo on to your chosen dish and plate up your tahdig separately. Garnish with the saffron-coloured rice and serve with the grilled salmon, fresh naranj (or lemons or limes) to squeeze over the fish and rice, Salad Shirazi and Torshi.