Nokhod Polo (نخود پلو) — Persian Green Pea Rice

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 1500 mlWater (for soaking and parboiling (plus more as needed))
• 20 gFine sea salt (divided; includes salting the parboil water)
• 0.25 tspSaffron threads (finely crushed)
• 45 mlHot water (to brew saffron)
• 250 gOnion (finely diced)
• 75 mlVegetable oil (divided)
• 2 tspGround turmeric
• 450 gTomatoes (grated or finely chopped (about 3 medium))
• 30 gTomato paste (about 2 tbsp)
• 300 gGreen peas (frozen, thawed; or fresh shelled)
• 0.5 tspGround black pepper
• 350 gPotato (peeled and sliced into 5 mm rounds)

Instructions

1. 1

   Brew the saffron: crush saffron threads to a fine powder, then add 45 ml hot water (not boiling, about 80–90°C). Cover and steep 15 minutes until deeply colored. Meanwhile, rinse the basmati rice 5–7 times, then soak it in plenty of water with 10 g of the salt for 45 minutes to help the grains elongate.

2. 2

   Make the tomato-pea base: heat 45 ml of the vegetable oil in a wide skillet over medium heat. Add diced onion and cook 10–12 minutes, stirring, until golden. Add turmeric and black pepper and cook 30 seconds. Stir in tomato paste and fry 2 minutes, then add grated tomatoes and simmer 12–15 minutes until thick and glossy.

3. 3

   Add peas and finish the base: stir green peas into the tomato mixture with 5 g of the remaining salt. Cook 4–6 minutes until peas are hot and coated but still bright. The mixture should be thick, not watery; if it looks loose, simmer 2–3 minutes more. Turn off heat and keep covered so it stays warm.

4. 4

   Parboil the rice: bring a large pot of water to a rolling boil (about 3 liters). Add the remaining 5 g salt. Drain soaked rice and add to the boiling water; stir once to prevent sticking. Boil 6–8 minutes until the grains are tender on the outside but still firm in the center. Drain immediately in a colander and rinse briefly with cool water to stop cooking.

5. 5

   Set up potato tahdig: in a heavy 24–26 cm nonstick or well-seasoned pot, heat the remaining 30 ml vegetable oil over medium heat for 1 minute. Arrange potato slices in a single, slightly overlapping layer. Cook 2–3 minutes until the oil shimmers and the potatoes begin to sizzle; this jump-starts browning and helps the crust release later.

6. 6

   Layer and steam (dam): reduce heat to low. Add one-third of the parboiled rice over the potatoes, then spoon on half the tomato-pea base. Repeat with another third of rice and the remaining base, finishing with the last third of rice. Drizzle brewed saffron over the top and sprinkle 60 ml water around the edges. Cover the lid with a clean towel and steam 45–55 minutes on low until fragrant.

7. 7

   Rest, unmold, and serve: turn off heat and let the pot rest, covered, for 10 minutes to set the crust. Gently fluff the rice, lifting from the sides to avoid breaking grains. For a dramatic presentation, place a platter over the pot and invert to reveal the potato tahdig. Serve immediately, distributing saffron-tinted rice and peas evenly.