Dami Bolghur (دمی بلغور) — Persian Toasted Bulgur and Rice Pilaf

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 120 gFine bulgur (cracked wheat) (fine to medium grind; not parboiled couscous)
• 720 mlWater (plus extra for soaking rice)
• 10 gFine sea salt (about 1 3/4 tsp; adjust to taste)
• 3 gGround turmeric (about 1 1/2 tsp)
• 45 mlVegetable oil (divided)
• 300 gYellow onions (thinly sliced into half-moons)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water looks mostly clear. Cover the rice with plenty of fresh water and soak for 30 minutes at room temperature, then drain thoroughly in a fine-mesh sieve for 5 minutes so excess water does not throw off absorption.

2. 2

   Make the fried onions: heat 30 ml oil in a wide skillet over medium heat. Add sliced onions and cook 12–18 minutes, stirring every minute, until evenly deep golden and sweet-smelling. Lower heat if they brown too fast. Transfer onions to a plate; reserve the onion-scented oil in the skillet.

3. 3

   Toast the bulgur in the reserved onion oil over medium heat for 3–4 minutes, stirring constantly, until it smells nutty and turns a shade darker. Add the remaining 15 ml oil and the turmeric, and stir for 20–30 seconds to bloom the spice without letting it scorch.

4. 4

   Add the drained rice to the skillet and gently fold for 1 minute to coat the grains in the turmeric oil. Pour in 720 ml water and add the salt. Stir once, then bring to a lively simmer over medium-high heat, uncovered, for 8–10 minutes until the water level drops to just below the surface.

5. 5

   Reduce heat to low. Using the handle of a wooden spoon, poke 5–6 holes down to the bottom to help steam escape and prevent sogginess. Cover the lid with a clean kitchen towel and place it on tightly. Steam 35–40 minutes on low until tender and fluffy.

6. 6

   For a golden crust, keep steaming the final 10 minutes on low-medium if your pot is heavy and the rice is not drying out. Turn off the heat and rest, covered, for 10 minutes. Fluff gently with a fork, then top with the fried onions. Serve hot.