Nokhod Polo (نخود پلو) — Persian Pea Rice

• 500 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 1500 mlWater (for soaking and parboiling (plus more as needed))
• 22 gSalt (divided; includes salting the parboil water)
• 250 gOnion (finely diced)
• 90 mlVegetable oil (divided)
• 2 tspTurmeric (ground)
• 400 gTomatoes (grated on a box grater, skins discarded (or finely crushed))
• 30 gTomato paste (for deeper color and richness)
• 300 gGreen peas (frozen, thawed; or fresh shelled)
• 350 gPotato (peeled and sliced into 4 mm rounds for tahdig)
• 3 tbspBrewed saffron (made by steeping 1/4 tsp finely ground saffron in 45 ml hot water for 10 minutes)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Soak the rice in 1,000 ml water with 10 g salt for 45 minutes at room temperature. Meanwhile, thaw the peas if frozen, grate the tomatoes, and slice the potatoes into even 4 mm rounds so they crisp evenly.

2. 2

   Prepare the saffron: steep 1/4 tsp ground saffron in 45 ml hot (not boiling) water for 10 minutes, then set aside. In a wide skillet over medium heat, warm 60 ml vegetable oil. Add diced onion and cook 10–12 minutes, stirring, until golden and sweet-smelling but not burnt.

3. 3

   Stir in turmeric and cook 30 seconds to bloom. Add grated tomatoes and tomato paste, then cook 8–10 minutes over medium-high heat, stirring often, until the mixture darkens slightly and the oil begins to separate at the edges. Add peas, 120 ml water, and 6 g salt; simmer 8 minutes until peas are tender and the sauce is thick.

4. 4

   Parboil the rice: bring a large pot of water to a rolling boil (about 2.5–3 liters). Add the soaked rice (drained) and 6 g salt. Boil 5–7 minutes, stirring gently once or twice, until the grains are elongated and the center is slightly firm. Drain immediately in a fine colander and rinse briefly with 250 ml cool water to stop cooking.

5. 5

   Build the tahdig: in a heavy nonstick or well-seasoned pot (24–26 cm), heat 30 ml vegetable oil over medium heat for 1 minute. Arrange potato slices in a single tight layer, slightly overlapping. Sprinkle the potatoes with 2 g salt. Cook 3 minutes until the oil sizzles steadily; this head start helps the potato tahdig set and crisp.

6. 6

   Layer the rice and filling: reduce heat to low. Add 1/3 of the parboiled rice over the potatoes, then spoon on half the tomato-pea base. Repeat with another 1/3 rice and the remaining base, finishing with the last 1/3 rice. Use the handle of a spoon to poke 5–6 steam holes down to the bottom for even steaming.

7. 7

   Steam (dam): wrap the lid with a clean kitchen towel and cover the pot tightly. Cook over medium heat for 8 minutes to build steam, then reduce to low and steam 40 minutes. During the last 10 minutes, drizzle 3 tbsp brewed saffron over the top layer of rice without stirring, so the aroma stays bright.

8. 8

   Rest and serve: turn off the heat and let the pot rest, covered, for 10 minutes to firm the tahdig and settle moisture. Fluff the rice gently from the top, keeping layers mostly intact. Invert the pot onto a platter (or lift out the tahdig separately). Serve with saffron-streaked rice on top and crisp potato tahdig alongside.