Dampokhtak Baqala (دمپختک باقلا) — Persian Saffron Rice with Yellow Split Peas

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for soaking and parboiling rice (drain after parboil))
• 18 gSalt (divided; includes salting parboil water and final seasoning)
• 200 gYellow split peas (rinsed; soaked 30 minutes, then drained)
• 200 gOnion (finely diced)
• 45 mlOil (neutral oil such as sunflower or grapeseed)
• 2.5 gTurmeric (about 1 teaspoon)
• 60 gButter (cut into small cubes)
• 0.25 gSaffron threads (ground and bloomed in hot water)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Cover with plenty of cool water and dissolve 10 g of the salt into the soak; rest 60 minutes at room temperature. Meanwhile, rinse the yellow split peas, cover with cool water, soak 30 minutes, then drain.

2. 2

   Cook the split peas: add drained peas and 900 ml water to a saucepan. Bring to a boil over high heat, skim any foam for 2 minutes, then reduce to a gentle simmer. Cook 20–25 minutes until peas are tender but still hold their shape; drain well and set aside so excess moisture evaporates.

3. 3

   Bloom the saffron: grind saffron threads to a powder, then stir in 60 ml boiling water. Cover and steep 10 minutes to extract maximum color and aroma. Keep warm. This concentrated saffron water will be used at the steaming stage so the fragrance stays bright rather than boiling away.

4. 4

   Parboil the rice: bring 2000 ml water to a rolling boil in a large pot. Add the soaked rice (drained) and the remaining 8 g salt. Boil 6–8 minutes, stirring once or twice, until grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with cool water.

5. 5

   Build the base: return the pot to medium heat and add the oil. Sauté the diced onion 8–10 minutes until lightly golden. Add turmeric and stir 30 seconds until fragrant. Add the cooked split peas and toss 1 minute to coat in the onion-turmeric mixture, keeping heat moderate to avoid scorching.

6. 6

   Layer and steam: reduce heat to low. Add the drained parboiled rice over the peas, gently folding once or twice so peas distribute without breaking. Using the handle of a spoon, poke 5–6 holes down to the bottom for steam vents. Dot the butter cubes over the top, then drizzle the saffron water evenly.

7. 7

   Create steam and finish: wrap the lid in a clean kitchen towel and cover the pot tightly. Cook 10 minutes over medium-low to build steam, then reduce to low and steam 35 minutes. Turn off heat and rest, covered, 10 minutes. Fluff gently with a fork, lifting from the sides to keep grains separate.