Esfenaj Polow (اسفناج پلو) — Persian Spinach and Carrot Pilaf

• 320 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for parboiling the rice)
• 12 gSalt (for parboiling water)
• 30 mlSunflower oil (plus 10 ml for the pot)
• 20 gButter (adds richness and aroma)
• 200 gOnion (finely sliced)
• 12 gGarlic (minced (about 3 cloves))
• 220 gCarrots (julienned or thin matchsticks)
• 250 gTomatoes (grated or finely chopped)
• 350 gSpinach (fresh, roughly chopped)
• 2 tspCoriander powder
• 1 tspCumin powder
• 0.5 tspBlack pepper

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until it looks mostly clear, then drain well. Bring 2000 ml water to a strong boil in a pot and dissolve 12 g salt into it.

2. 2

   Add the drained rice to the boiling salted water and stir once to prevent sticking. Boil for 6–8 minutes, until the grains are elongated but still firm in the center, then drain in a colander and rinse quickly with 250 ml cold water to stop cooking.

3. 3

   While the rice drains, heat 30 ml sunflower oil and 20 g butter in a wide skillet over medium heat until the butter melts and foams. Add the sliced onion and cook for 10–12 minutes, stirring often, until deeply golden and sweet-smelling.

4. 4

   Stir in the minced garlic and cook for 45–60 seconds until fragrant, keeping the heat moderate so it does not brown. Add the carrots and cook for 4 minutes, stirring, so they begin to soften while staying bright.

5. 5

   Add the grated tomatoes, coriander powder, cumin powder, and black pepper, then stir thoroughly to coat the vegetables. Cook for 6–8 minutes until the tomatoes reduce into a thick, glossy sauce and the raw tomato smell disappears.

6. 6

   Add the chopped spinach and toss continuously for 3–5 minutes until it wilts and most surface moisture evaporates. Reduce the heat to low and cook 2 more minutes so the mixture becomes cohesive rather than watery.

7. 7

   In a nonstick or heavy-bottom pot, add 10 ml sunflower oil and spread it across the base. Add 1/3 of the parboiled rice, then spoon over 1/2 of the spinach-carrot mixture, and repeat the layers, finishing with rice on top.

8. 8

   Using the handle of a wooden spoon, poke 5–6 holes down through the rice to help steam circulate. Drizzle 60 ml water around the edges of the pot, cover the lid with a clean towel, and place it tightly on the pot.

9. 9

   Steam over medium heat for 10 minutes to build strong steam, then reduce to low heat and continue steaming for 35 minutes. Turn off the heat and let the pot rest, covered, for 10 minutes so the rice firms up and releases cleanly.

10. 10

    Gently fluff the rice with a fork, lifting from the sides to keep grains separate while distributing the vegetable layers. Serve warm on a platter, and if a crust forms at the bottom, break it into pieces and serve alongside as tahdig.