Wash the herbs (parsley, dill, coriander, fenugreek, spring onion ends) thoroughly.

Finely chop all the washed herbs.

In a bowl, combine the chopped herbs with salt and black pepper.

Prepare the basmati or long-grain rice according to your preferred polow rice recipe, cooking it until half-cooked.

Rinse the half-cooked rice.

Gently mix the half-cooked rice with the seasoned, chopped herbs.

Continue cooking the rice and herb mixture until the rice is fully cooked and fluffy.

Serve Sabzi Polow hot, traditionally accompanied by fish.