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

• 600 gBasmati rice (aged basmati preferred; rinsed until water runs mostly clear)
• 30 gFine sea salt (for soaking and parboiling water; adjust to taste)
• 90 mlVegetable oil (divided for stew and rice pot)
• 30 gUnsalted butter (for finishing the rice (optional but traditional))
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (for blooming saffron)
• 120 gPlain yogurt (for tahdig base)
• 1 largeEgg yolk (for tahdig base)
• 15 mlBrewed saffron water (from the bloomed saffron)
• 15 gAll-purpose flour (helps tahdig set and crisp evenly)
• 700 gBeef shank (bone-in or boneless; cut into 3 cm cubes)
• 200 gYellow split peas (rinsed; soaked 30 minutes and drained)
• 300 gOnion (finely diced)
• 60 gTomato paste (about 4 tbsp)
• 2 tspPersian spice mix (advieh) (a warm blend often including cinnamon, cardamom, and rose)
• 1.5 tspGround turmeric (for color and earthy warmth)
• 1 tspGround black pepper (adjust to taste)
• 3 wholeDried limes (limoo amani) (pierced 6–8 times each with a skewer)
• 900 mlWater (plus more as needed to keep meat barely covered)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Dissolve 20 g of the salt in 1.5 liters of water, add the rice, and soak for 60 minutes at room temperature. Meanwhile, rinse the split peas and soak them in cool water for 30 minutes, then drain well.

2. 2

   Bloom the saffron: grind the saffron threads, then stir with 60 ml hot water (not boiling) and cover for 10 minutes. For the gheimeh mixture, heat 45 ml vegetable oil in a heavy pot over medium heat. Add diced onion and cook 10–12 minutes until deeply golden, stirring often.

3. 3

   Add beef shank cubes to the onion and raise heat to medium-high. Sear 6–8 minutes until browned on most sides. Stir in turmeric, black pepper, and advieh for 30 seconds to toast. Add tomato paste and cook 2–3 minutes, stirring, until it darkens slightly and smells sweet.

4. 4

   Pour in 900 ml water, scraping the pot to dissolve browned bits. Bring to a boil, then reduce to a gentle simmer and cover. Cook 45 minutes, stirring once or twice. Add drained split peas and the pierced dried limes, cover again, and simmer 30–40 minutes until beef is tender and peas are soft but intact.

5. 5

   Uncover and simmer 10–15 minutes to reduce the liquid until the mixture is thick and glossy, not soupy. Taste and adjust seasoning with the remaining 10 g salt if needed. Remove from heat. If the dried limes taste bitter, lift them out after 20–25 minutes of simmering.

6. 6

   Parboil the rice: bring a large pot of water (about 4 liters) to a rolling boil and add the remaining salt if desired for the water. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes until the grains are elongated and slightly tender outside but firm inside.

7. 7

   Drain the rice in a colander and rinse quickly with 250 ml cool water to stop cooking and wash off excess starch. In a bowl, whisk yogurt, egg yolk, flour, and 15 ml brewed saffron water until smooth. This will form a sturdy, golden tahdig that releases cleanly when cooked properly.

8. 8

   Set up the pot: choose a nonstick or well-seasoned 24–26 cm pot. Heat 45 ml vegetable oil over medium heat for 1 minute. Spread the tahdig mixture evenly across the base. Add 1/3 of the rice, then spoon 1/2 of the gheimeh mixture over it, keeping a 2 cm border clear.

9. 9

   Continue layering: add another 1/3 of the rice, then the remaining gheimeh mixture, then finish with the final 1/3 of rice. Use the handle of a spoon to poke 5–6 steam holes down to the bottom. Drizzle the remaining brewed saffron water over the top and dot with butter.

10. 10

    Steam the polo: cover the lid with a clean towel and place it on the pot to catch condensation. Cook over medium-high heat for 8 minutes until you hear gentle sizzling. Reduce to low and steam 45–55 minutes. Rest off heat, covered, for 10 minutes to set layers and crisp tahdig.

11. 11

    Serve: fluff the top rice gently with a fork without breaking grains. Spoon rice and gheimeh layers onto a platter. To unmold the tahdig, loosen edges with a spatula, then invert onto a plate. Break into pieces and serve alongside for crunch and contrast.