Dam-Pokhtak Baqali Khoshk Zard (دم‌پختک باقلی خشک زرد) — Persian Yellow Split Pea Pilaf

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 1200 mlWater (for soaking rice)
• 12 gSalt (for soaking rice (about 2 tsp))
• 160 gYellow split peas (rinsed well)
• 200 gOnion (finely diced (about 1 large))
• 45 mlVegetable oil (plus 15 ml for the pot bottom if needed (total measured here))
• 3 gTurmeric (about 1 1/2 tsp)
• 25 gFresh dill (finely chopped (about 1 loosely packed cup))

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Add the rice to a bowl with 1200 ml water and 12 g salt, stir, and soak for 60 minutes at room temperature. This soaking helps the grains cook evenly and stay long and separate.

2. 2

   Meanwhile, rinse the yellow split peas until the water runs clear. Add them to a small pot with 700 ml water. Bring to a boil over high heat, then reduce to a steady simmer and cook 20–25 minutes, until the peas are tender but still hold their shape. Drain well and set aside.

3. 3

   In a medium nonstick or heavy-bottom pot (about 3–4 liters), heat 30 ml of the vegetable oil over medium heat. Add the diced onion and cook 10–12 minutes, stirring often, until soft and light golden. Add the turmeric and stir for 30–45 seconds until fragrant, without letting it burn.

4. 4

   Drain the soaked rice thoroughly. Add the drained rice to the pot and gently fold for 1 minute to coat the grains in the onion-turmeric mixture. Add the drained split peas, 480 ml water, and 4 g salt. Stir once to distribute, then bring to a lively boil over medium-high heat.

5. 5

   Boil uncovered 8–10 minutes, stirring only 2–3 times to prevent sticking, until most surface water is absorbed and small steam holes appear. Taste a few grains: the outside should be tender with a slight firm center. If the pot looks dry before this stage, add 30–60 ml water.

6. 6

   Reduce heat to low. Using the handle of a spoon, poke 5–6 holes down to the bottom to help steam circulate. Drizzle the remaining 15 ml vegetable oil around the edges and over the surface. Wrap the lid with a clean kitchen towel and cover tightly to trap steam.

7. 7

   Steam (dam) on low heat for 35–40 minutes. Avoid opening the lid during the first 25 minutes. When done, the rice should be fully tender and fluffy, and the peas evenly warmed through. Turn off the heat and rest, covered, for 10 minutes to set the texture.

8. 8

   Gently fluff the rice with a fork, lifting from the edges to the center to keep grains intact. Fold in the chopped fresh dill and cover for 2 minutes so the herb perfumes the rice. Serve hot, optionally scraping up any lightly crisped bottom layer if it formed.