Felfel Polo ba Tokhm Morgh (فلفل پلو با تخم مرغ) — Persian Bell Pepper Rice with Eggs

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 600 mlWater (plus extra for rinsing)
• 8 gFine sea salt (about 1 1/2 tsp, adjust to taste)
• 45 mlNeutral oil (divided)
• 200 gGreen bell pepper (cored and thinly sliced into strips)
• 200 gRed bell pepper (cored and thinly sliced into strips)
• 2 gRed pepper flakes (about 1 tsp, use less for mild heat)
• 1 gGround black pepper (about 1/2 tsp)
• 4 largeEggs (room temperature if possible)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it looks mostly clear, then drain well. Soak the rice in fresh water for 20 minutes, then drain again. This short soak helps the grains elongate even in kateh-style cooking and reduces the chance of sticking on the bottom.

2. 2

   Heat 30 ml of the oil in a wide nonstick skillet over medium heat. Add the sliced green and red bell peppers and cook for 10–12 minutes, stirring often, until softened and lightly caramelized at the edges. Stir in red pepper flakes, black pepper, and 2 g salt, then cook 30 seconds to bloom the spices.

3. 3

   In a heavy-bottomed pot with a lid (about 3–4 liters), combine the drained rice, 600 ml water, 8 g salt, the sautéed peppers (including any oil in the pan), and the remaining 15 ml oil. Stir once to distribute, then bring to a lively simmer over medium-high heat, about 6–8 minutes.

4. 4

   Once simmering, reduce heat to medium and cook uncovered for 8–10 minutes, stirring gently once halfway, until the water level drops below the rice and small steam holes appear on the surface. Taste a few grains: they should be mostly tender with a slight bite in the center.

5. 5

   Use the handle of a spoon to poke 5–6 holes down to the bottom of the pot to vent steam. Cover the lid with a clean kitchen towel (to catch condensation), place it tightly on the pot, and reduce heat to low. Steam for 25 minutes without opening the lid to set the texture and form a light crust.

6. 6

   When the rice has 8–10 minutes left, fry the eggs. Heat 15 ml oil in a nonstick skillet over medium heat. Crack in the eggs, season with 2 g salt, and cook 3–5 minutes until the whites are set and the edges are golden; cover for 30–60 seconds if you want the tops lightly set.

7. 7

   Turn off the heat under the rice and rest the pot, covered, for 5 minutes. Fluff the rice gently with a fork, lifting from the sides to keep the bell peppers evenly distributed. Serve hot, topping each portion with a sunny-side-up egg; scrape up any crisp bottom layer and share it alongside.