Dampokhtak (دمپختک) — Persian Turmeric Rice with Yellow Split Peas

• 300 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 720 mlWater (for soaking and cooking (see instructions for divided use))
• 160 gYellow split peas (rinsed well)
• 180 gYellow onion (finely diced)
• 45 mlVegetable oil (divided)
• 2.5 tspTurmeric (ground)
• 2 tspSea salt (fine; adjust to taste)
• 0.25 tspSaffron threads (crushed and bloomed)
• 30 mlHot water (for blooming saffron)
• 30 gUnsalted butter (cut into small pieces)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water looks mostly clear. Cover with 480 ml of the measured water and soak 45 minutes at room temperature. Meanwhile, rinse the yellow split peas until the water runs clear; set aside to drain so they cook evenly and do not cloud the pot.

2. 2

   In a medium pot, add the drained split peas and cover with fresh water (not from the measured amount) by 5 cm. Bring to a boil over high heat, skim any foam, then reduce to a gentle simmer for 18–22 minutes, until the peas are tender but still hold their shape. Drain well and set aside.

3. 3

   Bloom the saffron: crush the threads finely, then stir with 30 ml hot water in a small cup. Cover and steep 10 minutes. In a heavy 4–5 liter nonstick or enamel pot, warm 30 ml vegetable oil over medium heat, add diced onion, and sauté 10–12 minutes until soft and lightly golden.

4. 4

   Add turmeric to the onions and stir constantly for 30 seconds to toast without burning. Add the drained cooked split peas and stir 1 minute to coat. Drain the soaked rice (discard soaking water), then add the rice to the pot with 240 ml of the measured water and the sea salt; stir gently for 30 seconds.

5. 5

   Bring to a lively simmer over medium-high heat, uncovered, 6–8 minutes. Watch closely: when most surface water is absorbed and steam holes begin to appear, taste a few grains; they should be mostly tender with a slight core. Reduce heat to low, drizzle remaining 15 ml oil around the edges.

6. 6

   Use the handle of a wooden spoon to poke 5–6 holes down to the bottom to help steam circulate. Spoon the bloomed saffron over the top in streaks, then dot with the butter pieces. Cover the lid with a clean kitchen towel and place it tightly on the pot; steam on very low heat for 35–40 minutes.

7. 7

   Turn off the heat and rest, covered, 10 minutes to set the grains and prevent clumping. Fluff gently with a fork or rice paddle, lifting from the bottom to keep peas intact. If a crust has formed, loosen it carefully and serve alongside the rice for contrast in texture.