Gheimeh Polo (قیمه پلو) — Split Pea and Beef Layered Saffron Rice

• 500 gBasmati rice (washed and soaked 45 minutes in 10 g salt + 1.5 L water)
• 10 gSalt (for soaking water)
• 700 gBeef shank (cut into 2 cm cubes)
• 250 gYellow onion (finely diced)
• 60 mlVegetable oil (divided)
• 70 gTomato paste (about 4 tbsp)
• 160 gYellow split peas (rinsed, soaked 30 minutes, drained)
• 2Limoo amani (dried limes) (pierced 6–8 times each)
• 2 tspPersian spice mix (advieh) (rice-friendly blend)
• 1.5 tspGround turmeric (for base warmth)
• 0.5 tspGround cinnamon (optional but traditional)
• 1 tspBlack pepper (freshly ground)
• 1200 mlWater (plus more as needed)
• 0.25 tspSaffron threads (finely crushed)
• 60 mlHot water (to bloom saffron)
• 30 gUnsalted butter (melted)
• 120 gPlain yogurt (use for yogurt tahdig; omit for simple bread/potato tahdig)
• 1Egg yolk (for deeper color and crispness)
• 15 mlBrewed saffron water (from bloomed saffron)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it for 45 minutes in 1.5 L water mixed with 10 g salt; this seasons the grain and helps it elongate without breaking.

2. 2

   Bloom the saffron by crushing 0.25 tsp threads and mixing with 60 ml hot water, then cover and set aside. Letting it steep for at least 15 minutes gives you a deeper color and a rounder aroma for the final rice.

3. 3

   Heat 30 ml vegetable oil in a heavy pot over medium-high heat and sauté the diced onion for 8–10 minutes until golden and sweet. Add the beef shank cubes and brown for 6–8 minutes, turning so several sides take on color for a richer stew-like base.

4. 4

   Stir in turmeric, black pepper, and cinnamon and cook for 30 seconds to toast the spices without burning them. Add the tomato paste and cook for 2–3 minutes, stirring constantly, until it darkens slightly and smells caramelized rather than raw.

5. 5

   Add 1200 ml water and bring to a boil, skimming any foam that rises in the first few minutes. Reduce to a gentle simmer, cover, and cook 45 minutes; the beef should be partially tender but not falling apart yet.

6. 6

   Add the drained split peas and the pierced dried limes to the pot, then simmer uncovered for 30–40 minutes. The peas should be tender but intact, and the liquid should reduce to a thick, stew-like coating; if it gets dry before the beef is tender, add 100–150 ml water and continue.

7. 7

   Stir in the advieh and simmer 5 minutes more, then turn off the heat and rest the mixture uncovered for 10 minutes so it thickens further. For polo, the gheimeh layer should be moist but not soupy, because excess liquid will make the rice gummy.

8. 8

   Bring a large pot of water (about 3 L) to a rolling boil and drain the soaked rice. Add the rice and boil 6–8 minutes, stirring gently once or twice; the grains should be soft on the outside with a firm core when you bite one.

9. 9

   Drain the rice in a colander and rinse quickly with 250 ml warm water to stop cooking and wash off excess surface starch. Let it drain for 5 minutes so the rice is fluffy and ready for layering.

10. 10

    For a yogurt tahdig, mix 120 g yogurt with 1 egg yolk, 15 ml brewed saffron water, 15 ml vegetable oil (taken from the 30 ml in the tahdig group), and 120 g of the parboiled rice. This mixture creates a crisp, golden crust and also perfumes the bottom layer with saffron.

11. 11

    Heat a nonstick or well-seasoned pot over medium heat and add the remaining 15 ml oil plus the 30 g melted butter. Spread the yogurt-rice mixture evenly on the bottom, then layer: 1/3 plain rice, 1/2 gheimeh mixture, 1/3 rice, remaining gheimeh, then finish with the last 1/3 rice, shaping a gentle mound to help steam circulate.

12. 12

    Poke 5–6 holes down through the rice with the handle of a spoon to vent steam, then drizzle 15 ml of the bloomed saffron water over the top along with 15 ml oil (from the 30 ml in the tahdig group if you reserved it; otherwise use the remaining oil already measured). Cover with a tight lid wrapped in a clean towel and steam 10 minutes over medium heat, then reduce to low and steam 45 minutes for fully set layers and a crisp tahdig.

13. 13

    Turn off the heat and rest the pot, covered, for 10 minutes so the crust releases more easily. To serve, spoon out the rice and gheimeh layers onto a platter, then invert the pot to release the tahdig and break it into pieces; finish with extra saffron rice from the top for contrast.