Boil water in a large pot. Add salt and rinsed rice.
Set stove on mid-high heat. Don’t let it over boil. When rice is just hard in the middle and soft on the outside (al-dente), turn off stove and rinse the rice in a colander under cold water so that the rice stops cooking.
Mix the rice with all the herbs and garlic.
Add oil, a stick of butter, half a teaspoon of saffron in the pot and mix.
Divide the mixture in half in a separate bowl and put aside. The pot has to be teflon to make a kind of rice crust.
In the remaining rice, pile the mixture of rice and herbs with the end of a wooden spoon.
Create three holes in the body of the rice, cover the lid and reduce heat to medium for ten minutes.
Carefully uncover and wrap it in a large kitchen towel.
Allow cooking time of 40 to 60 minutes, depending on the stove.
Carefully flip over the pot of rice on a large platter and serve.
White fish:
Mix one cup of flour and 1/2 tablespoons of salt, one tablespoon of pepper and place on a small cooking tray.
Beat two eggs in a separate bowl.
Dip fillet pieces of fish into the egg mixture for coating and then coat with flour mixture.
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