Polo Sabzijat (پلو سبزیجات) — Persian-Style Vegetable Pilaf

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for parboiling the rice)
• 18 gSalt (12 g for parboiling water, 6 g for vegetables and final seasoning)
• 45 mlVegetable oil (divided; for sautéing and for the pot)
• 450 gMixed vegetables (small dice; suggested mix: carrot, green beans, peas, bell pepper, zucchini)
• 80 gGreen onions (thinly sliced; white and green parts separated)
• 12 gGarlic (finely minced (about 3 cloves))
• 10 gGinger (finely grated)
• 30 mlSoy sauce (use regular or low-sodium; adjust salt accordingly)
• 10 mlSesame oil (to finish; do not overheat)
• 2 gBlack pepper (freshly ground)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Soak the rice with 60 ml water and 6 g of the salt for 45 minutes at room temperature. Meanwhile, dice the mixed vegetables evenly (about 1 cm) so they cook at the same rate and stay distinct in the pilaf.

2. 2

   Bring 2000 ml water to a rolling boil in a large pot. Add the remaining 12 g salt, then drain and add the soaked rice. Boil 6–8 minutes, stirring twice to prevent sticking, until the grains are tender on the outside but still firm in the center. Drain immediately in a colander and rinse briefly with cool water to stop cooking.

3. 3

   Heat 30 ml vegetable oil in a wide skillet over medium-high heat. Add the sliced white parts of the green onions and sauté 60 seconds. Add garlic and ginger and cook 30 seconds until fragrant. Add the mixed vegetables and stir-fry 5–7 minutes, keeping them bright and slightly crisp; add up to 60 ml water only if the pan looks dry.

4. 4

   Reduce heat to medium. Stir in soy sauce, black pepper, and the remaining 6 g salt (or less if your soy sauce is salty). Cook 1 minute to coat and evaporate excess moisture. Turn off the heat and fold in the green onion greens. Let the vegetable mixture cool 5 minutes so it does not over-steam the rice during layering.

5. 5

   Place a heavy-bottom pot (about 20–22 cm) over medium heat. Add the remaining 15 ml vegetable oil and swirl to coat. Add a thin layer of parboiled rice to cover the bottom. Then alternate layers of rice and vegetables, finishing with rice on top. Use the handle of a spoon to poke 5–6 steam holes down to the bottom.

6. 6

   Wrap the lid with a clean kitchen towel and cover the pot tightly. Steam on medium heat for 10 minutes until you see strong steam. Reduce to low and continue steaming 35–40 minutes. Turn off the heat, drizzle sesame oil over the top, and rest covered for 10 minutes to set the grains and deepen the aroma.

7. 7

   To serve, gently fluff the rice with a fork, lifting from the sides to keep the vegetables distributed. If a crisp bottom forms, loosen it with a spatula and serve alongside or on top. Taste and adjust with up to 5 ml more soy sauce or 1 g more pepper if needed, keeping the rice fragrant and not overly salty.