In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
Add the chopped herbs and continue to boil for 1 minute.
Drain the rice in a colander, rinse and set aside.
Melt 2 tablespoons ghee or olive oil in a non-stick pot over low heat.
In a small bowl, mix 1 cup of the lightly cooked rice with 2 tablespoons of saffron-rosewater mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
Begin by layering 1/3 of the partially cooked rice and then 1/3 of the cabbage mixture into the pot. Repeat until all of the rice and cabbage has been used.
Wrap the lid with a clean towel and place on top of the pot. Allow the rice to steam over a medium-low to medium heat for about 45 minutes.