Polo Nokhod Farangi (پلو نخود فرنگی) — Persian Green Pea Rice with Warm Spices

• 16 ozBasmati rice (Rinsed until water runs mostly clear)
• 10.5 cupWater (For parboiling)
• 18 gSalt (Approx. 3 tsp fine salt, divided)
• ¼ cupVegetable oil (Plus 15 ml if needed for the pot)
• 7.1 ozOnion (Finely diced)
• 12 gGarlic (Minced (about 3 cloves))
• 6⅓ ozCarrot (Cut into small dice (about 2 medium))
• 10.5 ozGreen peas (Fresh or frozen)
• 2 tspTurmeric (Ground)
• 1 tspBlack pepper (Freshly ground)
• ½ tspCardamom (Ground, or seeds from 4 pods finely crushed)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water is mostly clear. Soak it in a bowl with 1200 ml cold water and 6 g salt for 20 minutes, then drain well so the grains stay long and separate.

2. 2

   Heat 60 ml vegetable oil in a wide pan over medium heat and add the diced onion. Cook for 8–10 minutes, stirring often, until the onion turns soft and lightly golden, then add the minced garlic and cook for 60 seconds until fragrant.

3. 3

   Stir in the carrots, green peas, turmeric, black pepper, and cardamom until the vegetables are evenly coated. Add 60 ml water and 3 g salt, cover, and cook for 6–8 minutes until the carrots are just tender and the peas are bright; the mixture should be moist but not watery.

4. 4

   Bring 2500 ml water to a rolling boil in a large nonstick pot and add 9 g salt. Add the drained rice and boil for 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center.

5. 5

   Drain the rice in a fine colander and rinse quickly with 250 ml cool water to stop the cooking and wash off excess surface starch. Let it drain for 2 minutes so the final polo steams rather than turns soggy.

6. 6

   Return the pot to medium heat and add 15 ml vegetable oil if the pot looks dry. Spoon in a thin layer of rice, then add a layer of the pea-carrot mixture; repeat to build 3–4 layers, finishing with rice on top so the vegetables stay protected from direct heat.

7. 7

   Use the handle of a wooden spoon to poke 5–6 holes down to the bottom of the pot to help steam circulate. Wrap the lid with a clean kitchen towel, cover tightly, and steam on medium heat for 10 minutes until you see strong steam.

8. 8

   Reduce heat to low and continue steaming for 35 minutes to fully cook and perfume the rice. Turn off the heat and rest the pot, covered, for 10 minutes so the grains set and the layers lift cleanly.

9. 9

   Gently fluff the rice with a wide spatula, lifting from the sides to keep the grains intact. Serve immediately, and if a crust (tahdig) has formed, loosen it carefully and plate it separately for a crisp contrast.