In a medium pan, heat 3 tablespoons of ghee over medium heat. Once melted, add one thinly sliced onion, cooking until golden brown (around 7-10 minutes). Stir in 3 minced garlic cloves, 1 teaspoon of cumin seeds, and 1 teaspoon of turmeric, allowing the mixture to cook for an additional 2 minutes until fragrant and aromatic.

Add a generous handful (about 1 cup) of chopped fresh cilantro, ½ cup of fresh dill, and 2 tablespoons of dried fenugreek leaves to the pan. Sauté briefly for about 2-3 minutes, just until the herbs are well combined and fragrant. Remove the pan from heat and set the herb mixture aside to cool.

In a large pot, bring 8 cups of salted water to a boil. After soaking 1.5 cups of basmati rice for at least 30 minutes, add it to the boiling water and cook for 5-8 minutes, or until the rice is slightly softened but not fully cooked. Drain and rinse the rice under cold water to halt the cooking process.

In the same pot, melt an additional 4 tablespoons of ghee over medium heat. Take 1 cup of the partially cooked rice and mix it with 1 teaspoon of dissolved saffron in hot water. Layer this rice mixture at the bottom of the pot, then carefully add the herb mixture and the remaining rice on top, forming gentle layers for the perfect Meygoo Polo.

Cover the pot with a lid wrapped in a clean towel to trap steam. Reduce the heat to low and let the rice steam for about 45 minutes.

In a medium bowl, coat 1 pound of cleaned prawns with 1 teaspoon each of turmeric, cumin, cinnamon, and ginger, plus a pinch of red pepper flakes. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the spiced prawns and cook until they turn bright red and opaque, about 4-5 minutes. Finish with a splash of fresh lime juice to brighten the flavors.

Carefully invert the rice onto a large serving platter, revealing the beautiful golden tahdig at the base. Gently place the sautéed prawns on top of the rice, then garnish with chopped green onions and additional cilantro for a fresh touch. Serve immediately.