Polow-e Loobia Ghermez (پلو لوبیا قرمز) — Persian Red Bean Rice

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 3000 mlWater (for parboiling rice (plus more as needed))
• 18 gSalt (for parboiling water (about 1 tbsp))
• 45 mlOlive oil (divided)
• 220 gDried red kidney beans (soaked 8–12 hours, drained and rinsed)
• 250 gOnion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 45 gTomato paste (about 3 tbsp)
• 3 gTurmeric (about 1 1/2 tsp)
• 1.5 gBlack pepper (about 1/2 tsp)

Instructions

1. 1

   Soak the dried kidney beans in plenty of cool water for 8–12 hours (prep time includes this). Drain, rinse, and place in a pot with 1500 ml water. Bring to a boil over high heat, skim foam for 2 minutes, then reduce to a steady simmer, partially covered, 45–60 minutes until tender but intact.

2. 2

   While beans cook, make the flavor base. Heat 30 ml olive oil in a skillet over medium heat. Add diced onion and cook 10–12 minutes, stirring, until golden. Add minced garlic and cook 45–60 seconds until fragrant. Stir in turmeric and black pepper for 20 seconds to bloom the spices without scorching.

3. 3

   Add tomato paste to the skillet and fry it 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Ladle in 120 ml bean cooking liquid (or water) and whisk smooth. Drain beans (reserve 240 ml cooking liquid). Add beans to the skillet with 6 g salt; simmer 10 minutes until glossy and saucy.

4. 4

   Rinse basmati rice in several changes of water until mostly clear. In a large pot, bring 3000 ml water to a rolling boil and add 18 g salt. Add rice and boil 6–8 minutes, stirring gently twice, until grains are elongated and the center is just slightly firm. Drain immediately in a colander and rinse briefly with cool water.

5. 5

   Set up for steaming and tahdig. Return the pot to medium heat and add 45 ml olive oil. Add 2–3 tbsp of the drained rice to cover the bottom as a protective layer. Reduce heat to low. Layer 1/3 rice, then 1/2 the bean mixture; repeat with another 1/3 rice and remaining beans; finish with the last 1/3 rice, shaping a gentle mound.

6. 6

   Poke 5–6 holes through the rice to the bottom with the handle of a spoon to vent steam. Drizzle 240 ml reserved bean cooking liquid over the rice (or water if unavailable). Cover lid with a clean towel and place on the pot. Steam 10 minutes over medium-low to build heat, then 45 minutes over low until fully fluffy with a crisp bottom.

7. 7

   Rest and serve. Turn off heat and let the pot sit, covered, 10 minutes to set the grains and loosen the crust. Spoon rice onto a platter, lifting gently to keep grains separate. To release tahdig, dip the pot bottom in warm water for 20 seconds, then invert onto a plate. Serve tahdig alongside the rice.