Beranj Sabz (برنج سبز) — Persian-Style Green Rice

• 450 gBasmati rice (long-grain; rinsed until water runs mostly clear)
• 2400 mlWater (for parboiling the rice)
• 18 gKosher salt (for salting the parboil water)
• 45 mlVegetable oil (divided)
• 200 gYellow onion (finely diced)
• 150 gGreen bell pepper (seeded and finely diced)
• 10 gChili pepper (finely minced; adjust for heat)
• 12 gGarlic (finely grated or minced)
• 180 gTomato (peeled if desired; finely diced)
• 3 gGround cumin (about 1 1/2 teaspoons)
• 60 gFresh cilantro (leaves and tender stems; finely chopped)
• 360 mlChicken broth (low-sodium; warmed)
• 0.2 gSaffron threads (optional; crushed and bloomed in 30 ml hot water)
• 30 mlHot water (only if using saffron)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear, then drain well. Bring 2400 ml water to a rolling boil in a large pot, stir in 18 g salt, and keep at a strong boil while you prepare the herb-vegetable base.

2. 2

   Heat 30 ml vegetable oil in a wide skillet over medium heat (about 175°C surface temperature). Add the diced onion and cook 8–10 minutes, stirring often, until translucent with light golden edges. Add bell pepper and cook 4 minutes to soften without browning.

3. 3

   Add the minced chili pepper and garlic and cook 45–60 seconds until fragrant. Stir in the diced tomato and ground cumin, then reduce heat to medium-low and cook 6–8 minutes, stirring, until the tomato breaks down and the mixture looks jammy and cohesive.

4. 4

   Stir in the chopped cilantro and cook 60–90 seconds just to wilt and release aroma; do not brown the herbs. Remove from the heat. If using saffron, bloom crushed threads in 30 ml hot water for 5 minutes, then set aside.

5. 5

   Add the rinsed rice to the boiling salted water and stir once to prevent sticking. Boil briskly 6–8 minutes, tasting a grain at 6 minutes: it should be tender on the outside with a firm core. Drain immediately in a fine colander and rinse quickly with 250 ml cool water.

6. 6

   Return the pot to medium heat and add the remaining 15 ml vegetable oil. Spoon in 1/3 of the parboiled rice, then dot with half the herb-vegetable base. Add another 1/3 rice, the remaining base, then finish with the final 1/3 rice, forming a gentle mound.

7. 7

   Using the handle of a wooden spoon, poke 5–6 steam holes down to the bottom of the pot. Pour the warmed chicken broth evenly around the sides (not directly on top). Drizzle bloomed saffron water over the top if using. Cover with a tight lid wrapped in a clean towel.

8. 8

   Steam on medium heat for 10 minutes to build heat, then reduce to low (barely simmering) and steam 35–40 minutes. The rice is done when it smells nutty and aromatic and the grains are fully tender. Rest off heat, covered, 10 minutes, then fluff gently to keep grains separate.