In a large covered pot, bring 8 cups of water and the 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.
Drain the rice in a colander and quickly rinse with warm water.
Remove about one cup of the parboiled rice and place it in a small bowl. Combine with 1 tablespoon of the saffron-water mixture and gently mix. Set aside.
Place the remainder of the parboiled and strained rice in a mixing bowl.
Add the chopped herbs to the rice and gently stir until the rice and herbs are mixed.
Melt 2 tablespoons of ghee in a non-stick pot over low heat.
Spread the saffron rice evenly in the bottom of the pot. This will be the crispy rice referred to as the Tahdig.
Pour the remainder of the rinsed rice and herbs mixture into the pot and lightly fluff with a fork.
Cut the remaining 2 tablespoons of ghee into pieces and evenly spread over the top of the rice.
Pour 1/4 cup of water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam.
Steam the rice over a medium-low to medium heat for about 45-50 minutes.
Turn off the heat and allow to cool for 5 minutes before serving.