Dami Adas va Havij (دمی عدس و هویج) — Persian Lentil & Carrot Rice

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 1200 mlWater (for soaking rice and cooking lentils (separate uses as directed))
• 18 gSalt (divided: 12 g for rice soak, 6 g for final seasoning)
• 160 gBrown lentils (picked over and rinsed)
• 250 gCarrots (julienned into 4–5 cm matchsticks)
• 200 gYellow onion (thinly sliced for piaz dagh)
• 45 gGhee (or unsalted butter; divided)
• 30 gTomato paste (about 2 Tbsp)
• 3 gTurmeric powder (about 1 tsp)
• 2 gAdvieh (Persian mixed rice spice) (about 1 tsp)
• 1 gGround black pepper (about 1/2 tsp)
• 0.2 gSaffron threads (optional, for aroma and color)
• 30 mlHot water (to bloom saffron (optional))
• 40 gVegetable oil (for frying onions (piaz dagh))

Instructions

1. 1

   Rinse the basmati rice 4–5 times until the water is mostly clear. Combine rice with 700 ml water and 12 g salt in a bowl and soak for 30 minutes at room temperature. Meanwhile, pick through lentils for debris and rinse well; set aside to drain.

2. 2

   Cook the lentils: add lentils to a small pot with 500 ml water. Bring to a boil over medium-high heat, then reduce to a lively simmer and cook 15–18 minutes until lentils are just tender but not falling apart. Drain immediately and rinse briefly with warm water to stop cooking; set aside.

3. 3

   Make piaz dagh (crispy fried onions): heat 40 g vegetable oil in a skillet over medium heat. Add sliced onion and fry 12–15 minutes, stirring often, until deep golden and crisp at the edges. Transfer onions to a paper-towel-lined plate; reserve 15 g of the onion oil for extra flavor.

4. 4

   In a heavy 4–5 liter pot, melt 25 g ghee over medium heat. Add carrots and sauté 6–8 minutes until slightly softened and glossy. Stir in turmeric and black pepper for 30 seconds, then add tomato paste and cook 2 minutes, stirring constantly, until the paste darkens and smells sweet, not raw.

5. 5

   Drain the soaked rice well. Add drained rice to the pot along with the cooked lentils and 6 g salt. Sprinkle advieh evenly over the mixture. Gently fold for 30–45 seconds to distribute carrots and lentils without breaking rice grains, then level the surface with a spoon.

6. 6

   Add 360 ml fresh water (not from soaking) around the edges of the pot. Increase heat to medium-high and bring to a strong simmer; cook uncovered 8–10 minutes until the water is absorbed and small steam holes appear on the surface. Taste a few grains; they should be mostly tender with a slight bite.

7. 7

   For saffron (optional), grind 0.2 g saffron and mix with 30 ml hot water; let steep 5 minutes. Drizzle half over the rice surface. Using the handle of a spoon, poke 5–6 holes down to the bottom to vent steam and prevent sogginess during dam-keshidan.

8. 8

   Make tahdig and steam: melt remaining 20 g ghee and mix with reserved onion oil. Drizzle around the pot’s edge and over the surface. Cover the lid with a clean towel, tie it up, and cover the pot. Reduce heat to low and steam 35 minutes, keeping a gentle, steady heat.

9. 9

   Rest 10 minutes off heat, still covered, to set the grains. Fluff the rice gently with a spatula, lifting from the bottom. Plate the rice, then top with crispy fried onions. If using saffron, drizzle the remaining saffron water over the serving platter for a classic Persian aroma.