Polo Nokhod Farangi (پلو نخود فرنگی) – Persian Green Pea Rice

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for soaking and parboiling (plus more as needed))
• 22 gFine sea salt (15 g for soaking/parboiling + 7 g for the pea mixture)
• 250 gYellow onions (thinly sliced)
• 12 gGarlic (minced (about 3 cloves))
• 75 mlVegetable oil (divided)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 0.5 tspGround cardamom
• 0.5 tspGround cinnamon
• 200 gCarrots (cut into 5 mm dice)
• 300 gGreen peas (frozen, thawed; or fresh shelled peas)
• 30 gUnsalted butter (optional, for richer aroma and tahdig)
• 120 gPlain yogurt (for yogurt tahdig (optional but highly recommended))
• 30 mlBrewed saffron water (optional; 0.25 tsp saffron bloomed in 30 ml hot water)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Soak the rice in 1500 ml water mixed with 15 g fine sea salt for 45 minutes at room temperature. This step lengthens grains and helps the rice cook evenly without breaking during parboiling.

2. 2

   While the rice soaks, make the pea mixture. Heat 45 ml vegetable oil in a wide skillet over medium heat (about 175°C surface heat). Add sliced onions and cook 10–12 minutes, stirring often, until golden and soft. Add minced garlic and cook 60 seconds until fragrant, avoiding browning.

3. 3

   Stir in turmeric, black pepper, cardamom, and cinnamon and toast the spices for 30 seconds. Add diced carrots and 60 ml water, cover, and simmer 8–10 minutes until carrots are just tender. Add green peas and the remaining 7 g salt; cook uncovered 3–4 minutes to keep peas bright.

4. 4

   Bring a large pot of water (about 3000 ml) to a rolling boil. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with cool water.

5. 5

   For a yogurt tahdig, mix 120 g plain yogurt with 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 ml) brewed saffron water (optional) in a bowl. Add 150 g of the drained parboiled rice and stir to coat. This creates a flavorful, crisp base that releases cleanly when inverted.

6. 6

   Set a heavy-bottomed nonstick pot (24–26 cm) over medium heat for 2 minutes. Add the yogurt-rice mixture and press into an even layer. Then layer the remaining rice and pea mixture in 3–4 alternating layers, finishing with rice on top. Dot with 30 g butter (optional) and drizzle 1 tbsp oil.

7. 7

   Wrap the lid with a clean kitchen towel and cover the pot tightly to catch steam. Cook on medium heat for 8–10 minutes until you hear a gentle sizzle and smell toasted rice. Reduce heat to low and steam 35–45 minutes. Avoid lifting the lid; steady steam makes long, fluffy grains.

8. 8

   Turn off heat and rest the pot, covered, for 10 minutes to set the tahdig. Fluff the top rice gently with a spatula, lifting rather than stirring. To serve with tahdig, place a platter over the pot and invert confidently. Break the crisp crust into pieces and serve alongside the rice.