Herbed Rice with Fish Tahdig Sabzi Polo ba Tahdig e Mahi

Ingredients

• 2 1⁄2 cups (1 lb. 1 oz.) extra-long white basmati rice
• 1⁄4 cup plus 3 Tbsp. kosher salt, or more as needed
• 1⁄4 tsp. saffron, lightly ground between your fingers
• 2 cups finely chopped dill, divided
• 2 1⁄4 cups finely chopped cilantro leaves
• 2 1⁄4 cups finely chopped Italian parsley leaves
• 1⁄2 cup plus 2 Tbsp. finely chopped chives
• 1⁄4 cup dried dill (optional)
• 2 tsp. dried fenugreek leaves (optional)
• Two 1-lb. whole branzino, scaled, cleaned and butterflied by your fishmonger, fins removed
• 1⁄4 cup plus 3 Tbsp. extra-virgin olive oil, divided
• 1⁄4 cup plus 2 Tbsp. clarified unsalted butter
• Freshly ground black pepper
• 1 tbsp. finely grated lemon zest
• 3 medium garlic cloves, thinly sliced (1 Tbsp.)
• 2 tsp. fresh lemon juice, plus more as needed

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