Reshteh Polo ba Lobia Cheshm-Bolboli (رشته‌پلو با لوبیا چشم‌بلبلی) — | Persian Noodle Rice with Black-Eyed Peas

• 450 gLong-grain basmati rice (washed until water runs mostly clear, then soaked)
• 1500 mlWater (for soaking rice)
• 18 gSea salt (for soaking rice)
• 200 gBlack-eyed peas (dried) (rinsed and soaked)
• 120 gReshteh (Persian toasted noodles) (broken into 5–7 cm pieces)
• 250 gYellow onion (thinly sliced into half-moons)
• 2 tspGround turmeric (for onion and rice aroma)
• 1 tspBlack pepper (freshly ground)
• 90 mlVegetable oil (divided)
• 0.25 tspSaffron threads (ground and bloomed)
• 45 mlHot water (for blooming saffron)
• 120 gRaisins (golden or dark, rinsed and thoroughly dried)
• 45 gUnsalted butter (for sautéing raisins and finishing aroma)

Instructions

1. 1

   Wash the basmati rice in several changes of cool water until the runoff is mostly clear. Soak it with 1500 ml water and 18 g sea salt for 60 minutes at room temperature. In a separate bowl, soak the dried black-eyed peas in 800 ml of the measured water for 45 minutes, then drain.

2. 2

   Cook the black-eyed peas: place drained peas in a pot with the remaining 400 ml water from the measured amount (add more only if needed to keep them barely covered). Bring to a boil, skim foam, reduce to a gentle simmer, and cook 25–35 minutes until tender but intact. Drain well and set aside.

3. 3

   Bloom the saffron: grind 0.25 tsp saffron threads to a fine powder, then stir in 45 ml hot water (about 80–90°C). Cover and let steep 10 minutes for maximum color and aroma. Keep warm near the stove so it stays fluid and easy to drizzle later.

4. 4

   Make the onion base: heat 45 ml vegetable oil in a wide skillet over medium heat. Add sliced onion and cook 12–15 minutes, stirring often, until deeply golden. Add turmeric and black pepper, cook 30 seconds, then remove half the onions to a bowl for garnish. Keep the remaining half in the skillet.

5. 5

   Toast the reshteh: add the broken noodles to the skillet with the remaining onions. Reduce heat to medium-low and stir constantly for 3–5 minutes until the noodles deepen in color and smell nutty (do not let them burn). Transfer the onion-noodle mixture to a plate to stop cooking.

6. 6

   Parboil the rice: bring a large pot of water (about 3 liters) to a rolling boil and add 6 g sea salt. Drain the soaked rice and add to the boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are elongated and tender on the outside but still firm in the center.

7. 7

   Combine with peas and noodles: drain the parboiled rice in a colander and rinse quickly with 250 ml cool water to stop carryover cooking and prevent sticking. In a large bowl, gently fold rice with the cooked black-eyed peas and the toasted reshteh-onion mixture, keeping the grains as intact as possible.

8. 8

   Steam for fluffy polo: in the same pot, heat 45 ml vegetable oil over medium heat for 1 minute. Add the rice mixture in a mound, then poke 5–6 holes to the bottom with a spoon handle for steam vents. Cover lid with a clean towel, place on pot, steam 10 minutes on medium-high, then 35 minutes on low.

9. 9

   Prepare the buttery raisins: while the rice steams, melt 45 g butter in a small skillet over medium-low heat. Add raisins and sauté 2–3 minutes, stirring, just until they plump and turn glossy. Remove from heat immediately so they don’t harden or taste bitter from scorching.

10. 10

    Finish and serve: turn off heat and rest the pot, covered, for 10 minutes to set the steam and strengthen tahdig. Fluff the rice gently. Drizzle 2–3 tbsp of the bloomed saffron over a portion of rice for a saffron crown. Top with reserved caramelized onions and buttery raisins; serve hot.