Dami Adas va Havij (دمی عدس و هویج) — Persian Lentil and Carrot One-Pot Rice

• 10.5 ozBasmati rice, rinsed (Rinse until water runs mostly clear, then drain well.)
• 5⅝ ozBrown lentils, rinsed (Pick over for small stones.)
• 3.8 cupWater (For simmering lentils.)
• 8.8 ozCarrots, peeled and cut into matchsticks (About 2 large carrots.)
• 6⅓ ozYellow onion, thinly sliced (About 1 large onion.)
• 2 tbspNeutral oil (For frying the onions.)
• 1.1 ozGhee (Or use unsalted butter.)
• 1.1 ozTomato paste (About 2 tbsp.)
• 2 tspTurmeric powder (For color and warmth.)
• 1½ tspAdvieh (Persian mixed rice spice) (Typically includes cinnamon, cardamom, rose, cumin.)
• 8 gFine salt (About 1 1/2 tsp.)
• ½ tspGround black pepper (Optional but traditional in many homes.)
• 1 tbspBrewed saffron water (Optional; made from a pinch of saffron steeped in hot water.)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until it looks mostly clear, then drain it well. Rinse the lentils too and set both aside so excess surface starch does not make the final dami gummy.

2. 2

   Add the lentils and 900 ml water to a saucepan and bring to a boil, then reduce to a steady simmer. Cook for 18–22 minutes until the lentils are about 70% tender (still holding their shape), then drain and reserve 300 ml of the lentil cooking liquid.

3. 3

   Meanwhile, make the piaz dagh: heat the neutral oil in a skillet over medium heat and add the sliced onion. Fry for 12–16 minutes, stirring often, until deeply golden and crisp at the edges, then transfer to a plate and reserve 40 g of the fried onions for garnish.

4. 4

   In a heavy-bottom pot with a lid, melt the ghee over medium heat and stir in the tomato paste and turmeric. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells sweet and roasted rather than raw.

5. 5

   Add the carrots to the pot and sauté for 4–5 minutes so they get lightly coated in the spiced ghee and begin to soften. Stir in the cooked lentils, the remaining fried onions (not the garnish portion), advieh, salt, and black pepper, and mix until evenly combined.

6. 6

   Add the drained rice and gently fold so the grains stay intact and the mixture is well distributed. Pour in 480 ml water plus 300 ml of the reserved lentil cooking liquid, then bring to a lively boil over medium-high heat.

7. 7

   Boil uncovered for 7–9 minutes, stirring twice, until the liquid drops just below the surface of the rice and small steam holes appear. Taste a few grains; they should be slightly undercooked in the center, because they will finish steaming.

8. 8

   Reduce heat to low and shape the rice into a gentle mound to encourage even steaming. Cover the lid with a clean kitchen towel and place it tightly on the pot, then steam for 35 minutes without opening the lid so the dami sets properly.

9. 9

   Turn off the heat and let the pot rest, covered, for 10 minutes to relax the grains and prevent clumping. Fluff gently with a fork, drizzle the saffron water over the top if using, and serve with the reserved crispy onions sprinkled over each portion.