Polow-e Cheshm Bolboli ba Koofteh Rizeh (پلو چشم بلبلی با کوفته ریزه) — Persian Rice with Black-Eyed Peas and Soy Mini Meatballs

• 450 gPersian basmati rice (rinsed until water runs mostly clear)
• 24 gFine sea salt (for rice soaking water (about 4 tsp); use less if salt-sensitive)
• 200 gBlack-eyed peas (dry) (rinsed)
• 2 tspGround turmeric (divided)
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (for blooming saffron)
• 75 mlVegetable oil (divided)
• 40 gUnsalted butter (divided)
• 1 tspGround cinnamon (divided)
• 300 gYellow onions (finely grated (about 2 medium))
• 120 gSoy granules (textured vegetable protein) (dry)
• 360 mlBoiling water (for hydrating soy granules)
• 35 gSplit pea flour (helps bind and adds nutty flavor)
• 10 gGarlic (finely grated (about 2 cloves))
• 30 gTomato paste (about 2 tbsp)
• 1 tspGround cumin
• 0.5 tspGround black pepper
• 240 mlVegetable broth (for simmering meatballs)
• 15 mlLemon juice (about 1 tbsp, to brighten the meatballs)

Instructions

1. 1

   Rinse the rice 4–6 times until the water is mostly clear. Cover with plenty of cool water, stir in 24 g salt, and soak 45–60 minutes at room temperature. Meanwhile, grind the saffron and pour 60 ml hot water over it; cover and steep 15 minutes to fully bloom.

2. 2

   Cook the black-eyed peas: place peas in a pot with 1.5 liters water and 1 tsp of the turmeric. Bring to a boil, then reduce to a gentle simmer and cook 25–35 minutes until tender but not mushy. Drain well and set aside; excess water can make the rice gummy.

3. 3

   Hydrate the soy granules: put soy granules in a bowl and pour over 360 ml boiling water. Cover 10 minutes, then drain in a fine sieve and press firmly to remove as much liquid as possible. The drier the soy, the better the meatballs will hold their shape.

4. 4

   Make the meatball mixture: in a bowl combine pressed soy, grated onion, garlic, split pea flour, tomato paste, cumin, black pepper, 1 tsp cinnamon, 1 tsp turmeric (remaining), and 7 g salt. Mix 2–3 minutes until sticky, then rest 10 minutes so the flour hydrates and binds.

5. 5

   Shape and simmer the mini meatballs: wet your hands and roll mixture into 18–24 small balls (about 18–22 g each). Warm 2 tbsp (30 ml) oil in a wide skillet over medium heat; sear meatballs 4–5 minutes, turning gently. Add broth and lemon juice, cover, and simmer 12–15 minutes until firm.

6. 6

   Parboil the rice: bring a large pot with about 4 liters water to a rolling boil. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring once or twice, until the grains are tender on the outside but still firm in the center. Drain and rinse quickly with cool water.

7. 7

   Steam the pilaf: in a nonstick pot, heat 3 tbsp (45 ml) oil and add 20 g butter. Add 2–3 tbsp rice to cover the base, then layer the remaining rice with black-eyed peas and meatballs, sprinkling 1 tsp cinnamon across the layers. Poke 5–6 steam holes, cover with a towel-wrapped lid, and steam 45 minutes on low.

8. 8

   Finish with saffron and butter: melt the remaining 20 g butter. Mix 3–4 tbsp cooked rice with the bloomed saffron to make saffron rice. Spoon saffron rice over the top, drizzle with melted butter, and rest off heat 10 minutes before serving. Flip for a crisp crust or serve layered.