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

• 400 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for parboiling the rice)
• 18 gFine sea salt (for salting parboil water; additional salt is listed separately for the pepper mixture and eggs)
• 30 mlOlive oil (for the pot to help form a crisp bottom)
• 200 gYellow onion (finely sliced)
• 12 gGarlic (minced (about 4 cloves))
• 180 gRed bell pepper (cut into thin strips)
• 180 gYellow bell pepper (cut into thin strips)
• 180 gGreen bell pepper (cut into thin strips)
• 3 gGround turmeric (about 1 teaspoon)
• 1 gGround black pepper (about 1/2 teaspoon)
• 20 gFresh parsley (finely chopped)
• 10 gFresh dill (finely chopped)
• 4 largeEggs (at room temperature if possible)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear, then drain well. Let it rest in the colander for 10 minutes so excess water drips off; this helps the grains stay separate. Meanwhile, slice the onion and peppers and mince the garlic so everything is ready.

2. 2

   Bring 2000 ml water to a strong boil in a large pot, then stir in 18 g salt. Add the drained rice and boil 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with 250 ml cool water to stop cooking.

3. 3

   While the rice drains, heat 30 ml olive oil in a wide skillet over medium heat (about 175°C surface temperature). Add the sliced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add the minced garlic and cook 30 seconds, just until fragrant, keeping the heat moderate to avoid bitterness.

4. 4

   Add the red, yellow, and green bell pepper strips to the skillet with the remaining 30 ml olive oil. Cook 10–12 minutes over medium-high heat, stirring every minute, until the peppers are tender but still bright. Stir in turmeric, 4 g salt, and 1 g black pepper; cook 1 minute to bloom the spice, then remove from heat.

5. 5

   Set a heavy pot with a tight lid over medium heat. Add 30 ml olive oil, then spoon in a thin layer of parboiled rice to cover the bottom (this helps form a crisp crust). Mix the remaining rice with the pepper mixture in a bowl, then add it to the pot in a mound without pressing down. Poke 5–6 holes to the bottom with a spoon handle.

6. 6

   Drizzle 60 ml water around the edges of the pot, cover with the lid wrapped in a clean kitchen towel, and cook 10 minutes over medium heat to build steam. Reduce to low heat and steam 35 minutes. The rice should be fluffy, the peppers aromatic, and a golden crust should form at the bottom.

7. 7

   When 10 minutes remain on the rice, fry the eggs. Heat 15 ml olive oil in a nonstick skillet over medium-high heat. Crack in the eggs and cook 2–3 minutes until whites set and edges crisp. Cover and cook 30–60 seconds for a softly set yolk, or 2 minutes for firmer yolks. Season with 2 g salt and 0.5 g pepper.

8. 8

   Turn off the rice heat and rest, covered, for 5 minutes to let moisture redistribute. Fluff the rice gently with a fork, then fold in chopped parsley and dill so the herbs stay bright. Serve on a platter with fried eggs on top. If desired, lift out the crisp bottom crust and serve it alongside in pieces.