Lubia Chashm Bolboli Polo (لوبیا چشم بلبلی پلو) — Persian Black-Eyed Pea Rice with Savory Soy Kofta

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 24 gSea salt (divided (includes salting rice water and seasoning))
• 220 gBlack-eyed peas (dried; rinsed)
• 2 tspGround turmeric (divided)
• 0.25 tspSaffron threads (finely crushed)
• 60 mlHot water (for blooming saffron)
• 300 gYellow onions (finely diced)
• 90 mlVegetable oil (divided)
• 1.5 tspGround cinnamon (divided)
• 1.25 tspBlack pepper (divided)
• 180 gSoy granules (dry textured soy granules (TVP))
• 360 mlBoiling water (for soaking soy granules)
• 60 gGram flour (binder for kofta)
• 1 tspBaking powder (helps lighten the kofta texture)
• 12 gGarlic (finely grated (about 3 cloves))
• 30 gTomato paste (for savory depth and color)
• 15 mlLemon juice (fresh)
• 1.5 tspGround cumin
• 1 tspGround coriander
• 180 gPlain yogurt (optional, for tahdig base and serving)
• 45 mlWater (for steaming the rice during layering)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear, then soak it in 1.5 liters water mixed with 18 g sea salt for 45 minutes. In a separate bowl, rinse the dried black-eyed peas. Bloom the crushed saffron in 60 ml hot water and keep covered to protect its aroma.

2. 2

   Cook the black-eyed peas: place them in a saucepan with 1.2 liters water and bring to a boil. Reduce to a steady simmer and cook 25–35 minutes until tender but not split. Drain well and toss with 1 tsp turmeric and 1/4 tsp black pepper; set aside so surface moisture evaporates.

3. 3

   Make the onion base: heat 60 ml vegetable oil in a skillet over medium heat. Add diced onions and cook 12–15 minutes, stirring often, until deeply golden. Stir in 1 tsp turmeric, 1 tsp cinnamon, and 1/2 tsp black pepper for 30 seconds until fragrant, then remove from heat.

4. 4

   Prepare soy kofta mixture: pour 360 ml boiling water over soy granules, cover, and hydrate 10 minutes. Drain in a sieve and press firmly to remove as much water as possible (this prevents crumbling). Mix with gram flour, baking powder, garlic, tomato paste, lemon juice, cumin, coriander, 1/2 tsp cinnamon, and 4 g sea salt.

5. 5

   Shape and fry the kofta: with damp hands, form 18–20 balls (about 25 g each) and compress firmly. Heat 30 ml oil in a nonstick skillet over medium-high. Fry 6–8 minutes total, turning to brown all sides. Transfer to a rack or paper towel; they will crisp as they cool.

6. 6

   Parboil the rice: bring a large pot of water (about 3 liters) to a rolling boil and add 6 g sea salt. Drain soaked rice and add to the boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are elongated and the center is slightly firm. Drain and rinse quickly with cool water.

7. 7

   Make the tahdig base: in a bowl, mix 120 g parboiled rice with the optional yogurt, 15 ml vegetable oil, and 2 tbsp of the bloomed saffron water. In a heavy 24–26 cm pot, heat 30 ml oil over medium for 1 minute. Spread the yogurt-rice mixture evenly across the bottom, pressing lightly.

8. 8

   Layer the polo: combine the remaining parboiled rice with the cooked black-eyed peas and the spiced onions, keeping the mix fluffy. Spoon into the pot in 2–3 layers, forming a gentle mound. Drizzle 45 ml water and the remaining saffron water over the top. Poke 5–6 steam holes with a spoon handle.

9. 9

   Steam and finish: cover the lid with a clean towel and place it tightly on the pot. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 45 minutes. For a deeper crust, increase to medium for the final 3 minutes, watching closely to avoid burning.

10. 10

    Serve: rest the pot off heat for 10 minutes. Arrange the soy kofta on a platter. Invert the rice onto a serving dish to reveal the tahdig, or lift out the crust separately. Top with kofta and spoon a little saffron rice over them for color. Serve hot with yogurt if desired.