Reshteh Polo (رشته پلو) — Persian Noodle Rice with Black-Eyed Peas

• 16 ozLong-grain basmati rice (washed until water runs mostly clear)
• 5⅝ ozBlack-eyed peas (dried) (soaked 8 hours, then drained)
• 4¼ ozReshteh (Persian toasted noodles) (broken into 4–6 cm pieces)
• 7.1 ozYellow onion (thinly sliced)
• 2 tspGround turmeric
• 12 gSea salt (plus 18 g for parboiling water)
• 1 tspBlack pepper
• ¼ cupVegetable oil (divided)
• ¼ tspSaffron threads (ground and bloomed)
• 3 tbspHot water (for blooming saffron)
• 4¼ ozRaisins (rinsed and well-drained)
• 10.5 cupWater (for boiling peas and parboiling rice (as needed))

Instructions

1. 1

   Soak the black-eyed peas in plenty of water for 8 hours, then drain and rinse. In a pot, cover with 1200 ml fresh water and simmer for 25–35 minutes until tender but not mushy. Drain well and set aside so excess moisture does not make the rice gummy.

2. 2

   Wash the basmati rice in several changes of water until the water runs mostly clear, then soak it in cool water with 12 g sea salt for 20 minutes. Soaking helps the grains elongate and cook evenly. Meanwhile, grind the saffron threads and bloom them with 45 ml hot water, then cover to keep the aroma trapped.

3. 3

   In a skillet, heat 30 ml vegetable oil over medium heat and add the sliced onion. Cook for 10–12 minutes, stirring often, until deeply golden. Stir in turmeric and black pepper and cook for 30 seconds to toast the spices, then remove from heat.

4. 4

   Bring a large pot of water to a rolling boil and add 18 g sea salt. Drain the soaked rice and add it to the boiling water, stirring once to prevent sticking. Boil for 5 minutes, then add the broken reshteh and boil 2–3 minutes more, until the rice is softened on the outside but still firm in the center.

5. 5

   Drain the rice and noodles immediately in a colander and rinse quickly with 200 ml cool water to stop carryover cooking. Let it drain for 5 minutes so the steam escapes and the grains stay separate. This brief rinse also prevents the reshteh from clumping.

6. 6

   Return the pot to the stove and add 30 ml vegetable oil with 60 ml water to create steam for the tahdig base. Spoon in 1/3 of the rice-noodle mixture, then scatter half the cooked black-eyed peas and half the spiced onions. Repeat with another 1/3 rice, then the remaining peas and onions, and finish with the last 1/3 rice, shaping it into a gentle mound to help steam circulate.

7. 7

   Use the handle of a wooden spoon to poke 5–6 holes down to the bottom of the pot to vent steam. Wrap the lid in a clean towel and cover the pot tightly to absorb condensation. Cook on medium heat for 7 minutes to build heat, then reduce to low and steam for 35 minutes until the rice is fluffy and aromatic.

8. 8

   While the rice steams, warm 10 ml vegetable oil in the skillet over medium-low heat and add the raisins. Cook for 2–3 minutes, stirring constantly, just until they plump and turn glossy; do not let them burn. Remove from heat and keep covered so they stay soft.

9. 9

   When the rice is done, drizzle the bloomed saffron over the top and let it sit off heat for 5 minutes with the lid on. Gently fluff the rice with a spatula, lifting from the sides to avoid breaking grains. Transfer to a platter and top with the sautéed raisins, then release the tahdig (if formed) and serve it alongside.