Sabzi Polo with Herbed Tofu

Rinse the basmati rice in a fine-mesh sieve until the water runs mostly clear. Cut the pressed tofu into 1-inch cubes, chop the herbs and scallions, zest and juice the lemon, then crush the saffron threads in a small bowl and steep them with 1/4 cup hot water.

Bring a large pot of water to a boil and add 1 teaspoon kosher salt. Boil the rice for 6 to 7 minutes, until the grains are tender at the edges with firm centers, then drain well.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu, 1/2 teaspoon salt, black pepper, and turmeric, then sear until golden on several sides, about 8 to 10 minutes.

Lower the heat to medium and add 2 tablespoons saffron water, 2 tablespoons lemon juice, and 1/2 cup of the mixed herbs and scallions to the tofu. Toss gently for 1 minute, then remove from the heat when the tofu is glossy and herb-coated.

Wipe out the rice pot, add 2 tablespoons olive oil, and spread one-third of the drained rice over the bottom. Layer the rice with the remaining herbs, scallions, lemon zest, and the remaining 1/2 teaspoon salt, repeating until everything is in the pot, then mound the rice gently and poke 4 steam holes through it.

Drizzle the remaining saffron water over the rice. Wrap the lid in a clean kitchen towel, cover the pot, and cook over medium heat for 7 minutes to build steam, then reduce to low and cook for 25 to 30 minutes, until the rice is fluffy.

Let the rice rest off the heat for 5 minutes, then gently fluff to distribute the herbs. Serve the sabzi polo topped with the herbed saffron tofu and any remaining lemon juice to taste.