Mixed Vegetable Rice (برنج با مخلوط سبزیجات) — Persian-Style Aromatic Pilaf

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling)
• 18 gSalt (12 g for parboil water + 6 g for vegetables)
• 45 mlOlive oil (plus 15 ml for the pot)
• 200 gOnion (finely diced)
• 180 gCarrots (cut into 5 mm dice)
• 240 gMixed bell peppers (red/yellow/green, cut into 1 cm dice)
• 160 gGreen peas (frozen, thawed)
• 2 tspCumin seeds
• 2 tspTurmeric powder
• 1 tspBlack pepper (freshly ground)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak the rice in 1200 ml cold water mixed with 6 g of the salt for 20 minutes, then drain well.

2. 2

   Bring 2500 ml water to a rolling boil in a large pot and dissolve 12 g salt in it. Add the drained rice and boil for 6 to 8 minutes, stirring twice to prevent sticking, until the grains are elongated but still firm at the center.

3. 3

   Drain the parboiled rice in a colander and rinse quickly with 250 ml cold water to stop the cooking and wash off excess surface starch. Let the rice drain for 5 minutes so it does not waterlog the final pilaf.

4. 4

   Heat 45 ml olive oil in a wide skillet over medium heat and add the diced onion. Cook for 8 to 10 minutes, stirring often, until the onion is soft and lightly golden but not browned.

5. 5

   Add the cumin seeds and toast them in the oil for 45 seconds until fragrant. Stir in the turmeric and black pepper for 15 seconds, keeping the heat moderate so the turmeric does not scorch and turn bitter.

6. 6

   Add the carrots and cook for 4 minutes, then add the bell peppers and cook for 4 minutes more. Add the peas, the remaining 6 g salt, and 60 ml water, then cover and steam-simmer for 5 to 6 minutes until the vegetables are tender-crisp and the pan is nearly dry.

7. 7

   In a nonstick pot with a tight lid, warm 15 ml olive oil over medium heat for 1 minute. Spoon in a thin layer of rice to cover the bottom, then add a layer of the vegetable mixture, and repeat layering until everything is used, finishing with rice on top.

8. 8

   Using the handle of a wooden spoon, poke 5 to 6 holes down through the rice to help steam circulate. Wrap the lid in a clean kitchen towel and cover the pot, then steam on medium heat for 8 minutes to build heat and encourage a light crust.

9. 9

   Reduce the heat to low and steam for 35 minutes until the rice is fully fluffy and aromatic. Turn off the heat and rest the pot, still covered, for 10 minutes so the grains set and separate cleanly.

10. 10

    Gently fluff the rice and vegetables together with a wide spatula, lifting rather than stirring aggressively to keep the grains intact. Serve from a platter, and if a light crust has formed at the bottom, break it into pieces and arrange it alongside the rice.