Persian Rice with Black-Eyed Peas and Mini Soy Meatballs (Polow-e Loobia ba Koofteh Rizeh)

Soak the black-eyed peas in water for about 2 hours. Drain, then cook in fresh water until tender but intact. Set aside.

Thinly slice 3 onions and sauté them in vegetable oil over medium heat until deeply golden. Add turmeric, cinnamon, saffron powder, salt, and black pepper, stirring until fragrant. Fold in the cooked black-eyed peas and remove from heat.

Wash the rice thoroughly until the water runs clear. Parboil it in generously salted water until the grains are tender on the outside but still firm in the center. Drain well.

Melt a little vegetable butter in the bottom of a pot. Layer the rice and the bean-onion mixture alternately, finishing with a layer of rice. Cover and steam gently over low heat until fully cooked, aromatic, and fluffy.

To prepare the soy meatballs, soak the soy in cold water for 10 minutes, then drain and boil for 5 minutes. Squeeze out as much excess water as possible.

Finely grind or chop the prepared soy with 1 onion. Transfer to a bowl and mix with chickpea flour, salt, black pepper, and turmeric. Knead until the mixture is cohesive.

Shape the mixture into small, marble-sized balls. Fry them in hot vegetable oil until golden and crisp on all sides.

Arrange the steamed rice on a serving platter and decorate with the mini soy meatballs on top or around the edges. Serve warm.