Polo-ye Shushtari (پلو شوشتری) — Fragrant Shushtari Rice

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 30 gFine sea salt (for soaking and parboiling water (adjust to taste))
• 2500 mlWater (for soaking and parboiling)
• 600 gChicken breast fillet (cut into 3 cm cubes)
• 200 gBlack-eyed peas (dried) (rinsed; soak 8 hours in cold water, then drain)
• 220 gYellow onion (finely sliced)
• 45 mlNeutral oil (such as sunflower or grapeseed)
• 3 gGround turmeric (about 1 tsp)
• 2 gGround cumin (about 1 tsp)
• 2 gGround coriander (about 1 tsp)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 150 gFresh dill (leaves and tender stems, finely chopped)
• 0.3 gSaffron threads (crushed)
• 45 mlHot water (to bloom saffron)
• 120 gPlain yogurt (for tahdig base (optional but recommended))
• 18 gEgg yolk (1 large yolk, for tahdig (optional))
• 15 mlBrewed saffron (from above) (1 tbsp, for tahdig color (optional))
• 30 gUnsalted butter (or ghee, for aroma and shine)

Instructions

1. 1

   Soak the black-eyed peas: cover with plenty of cold water (at least 3 times their volume) and soak 8 hours, then drain. Meanwhile, rinse the rice 5–7 times until the water is mostly clear. Soak the rice in 1.5 liters water with 20 g salt for 60 minutes at room temperature.

2. 2

   Cook the black-eyed peas until tender but intact: place drained peas in a pot, cover with fresh water by 5 cm, bring to a boil, then simmer gently 25–35 minutes. Drain well and set aside. They should be cooked through without splitting, so they hold their shape during steaming.

3. 3

   Bloom the saffron: crush saffron threads to a fine powder, then mix with 45 ml hot water (not boiling, about 80–90°C). Cover and steep 10 minutes. This concentrates color and aroma so a small amount perfumes the whole pot of rice.

4. 4

   Cook the chicken mixture: heat 45 ml oil in a wide pan over medium heat. Add sliced onion and cook 10–12 minutes until soft and lightly golden. Add chicken, turmeric, cumin, coriander, black pepper, and 6 g salt; sauté 4–5 minutes until the chicken turns opaque.

5. 5

   Simmer until tender: add 450 ml water, bring to a gentle boil, then reduce to low, cover, and simmer 18–22 minutes until the chicken is cooked and the liquid is reduced to a moist glaze. Stir in the cooked black-eyed peas and half of the brewed saffron (about 22 ml); cook 2 minutes, then turn off heat.

6. 6

   Parboil the rice: bring 1 liter water to a rolling boil in a large pot and add the remaining 10 g salt. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring once, until the grains are elongated and soft on the outside but still firm in the center. Drain immediately.

7. 7

   Prepare the pot and optional tahdig: in a heavy pot, heat 30 ml oil over medium. For a yogurt tahdig, mix yogurt, egg yolk, and 15 ml brewed saffron, then fold in 150 g of the parboiled rice. Spread this mixture evenly on the bottom to form a crust; otherwise, simply oil the bottom well.

8. 8

   Layer and steam: reduce heat to low. Layer 1/3 rice, then sprinkle 1/2 chopped dill, then add all chicken-pea mixture in an even layer. Top with remaining dill and the rest of the rice. Poke 5–6 holes to the bottom with a spoon handle. Drizzle 60 ml water and dot with butter.

9. 9

   Steam to finish: wrap the lid in a clean kitchen towel and cover tightly. Cook 10 minutes on medium-low until you see strong steam, then reduce to low and steam 35–45 minutes. Drizzle remaining brewed saffron (30 ml) over the top for a fragrant finish, then rest off-heat 10 minutes before serving.