Wash the rice thoroughly, strain it, and place it into a pot.
Wash the herbs and dry them on a paper towel. Chop the dill and cilantro, then add them to the pot.
Add the frozen peas, minced garlic, oil, turmeric, and salt to the pot.
Bring to medium heat on the stove, stirring to combine all the ingredients.
Add 5 cups of water, bring to a boil, then lower to a simmer. Cover and cook for about 15 minutes.
Fluff the rice, cover again, and simmer for an additional hour and a half to build a crispy bottom (tahdig). After about 1 hour you can drizzle a little oil around the edge of the whole circumference.
Once the sides of the rice turn crispy, it is ready.
Place a larger plate over the pot, cover with a towel, and carefully flip the pot over to reveal the tahdig.
Garnish with fresh parsley or pomegranate seeds and enjoy.
