Persian Green Bean Rice with Soy Meatballs (Lubia Polo ba Sooya)

Soak the soy granules in water for 10 minutes. Drain, then cover again with fresh water and boil for 5 minutes. Drain thoroughly and squeeze firmly to remove excess liquid and any residual odor. Set aside.

Rinse the black-eyed peas and soak briefly, then boil in fresh water until just tender. Drain and set aside.

Heat vegetable oil in a pan and fry about two-thirds of the chopped onions until golden. Add the turmeric and cinnamon, stir briefly until fragrant, then fold in the cooked black-eyed peas. Remove from heat.

Wash the basmati rice until the water runs clear. Soak for 30 minutes, then drain. Parboil the rice in generously salted water until al dente, then drain well.

In a pot, layer the parboiled rice with the black-eyed pea mixture. Dissolve the saffron in a little hot water, melt the butter, and drizzle both over the rice. Cover with a tight lid and steam over low heat until the rice is fully cooked and aromatic.

In a separate pan, fry the remaining chopped onion in oil until soft. Add the prepared soy granules, salt, turmeric, black pepper, and gram flour. Knead the mixture in the pan until it binds together.

Shape the soy mixture into small balls and fry them in hot oil until golden and crisp on all sides.

Serve the green bean rice warm, topped with the crispy soy meatballs.