Rinse the lentils and add them to a small pot with 2 cups of water.; Bring to a boil, then reduce heat and simmer for 15-20 minutes until just tender but not mushy.; Drain and set aside.

Rinse basmati rice under cold water until the water runs clear.; Bring 4 cups of water to a boil, add salt and the rice, and parboil for 5-6 minutes (it should still have a bite).; Drain and set aside.

In a large nonstick or cast-iron pot, heat 2 tbsp of ghee (or olive oil) over medium heat.; Add diced onion and cook until golden (about 5 minutes), then stir in garlic and turmeric for another minute.; Remove from heat and mix in the drained lentils.

Spread the onion-lentil mixture evenly at the bottom of the pot.; Layer half the rice on top, then sprinkle half the fresh herbs.; Add the remaining rice, followed by the rest of the herbs.; Drizzle bloomed saffron water over the top.

Using the back of a spoon, poke a few holes in the rice to allow steam to escape.; Drizzle remaining 1 tbsp of ghee or olive oil over the top.; Cover with a kitchen towel and place a lid on the pot.; Cook over medium-low heat for 35-40 minutes until a golden crust forms at the bottom.