Reduce the cooking time to 10 minutes. Add ghee or vegan butter to a large non-stick skillet over medium heat. Add the rice and cover it with a lid. Reduce heat to medium-low, cook for 15 minutes. Turn the pan 50 degrees (for even cooking) and reduce heat to low. Cook an additional 10-15 minutes. The Tahdig is done when the sides begin to form a golden crust. Remove the lid and place a large serving platter over the pan. Flip the rice onto the plate so the golden crust is up. Sprinkle with the pomegranate arils, pistachios, and herbs. To serve cut like a pie. Sorry, I don't have a picture of this version on hand!