Shushtari Polo (شوشترى پلو) — Black-Eyed Pea and Dill Layered Rice with Chicken

• 16 ozBasmati rice (rinsed until water runs mostly clear)
• 10.5 cupWater (for boiling rice)
• 18 gSalt (for rice boiling water (about 1 tbsp fine salt))
• 7¾ ozBlack-eyed peas (dried) (soaked in 900 ml water for 6–8 hours, then drained)
• 1.5 lbChicken fillet (breast), boneless skinless (cut into 3–4 cm pieces)
• 7¾ ozOnion (thinly sliced)
• 3 tbspNeutral oil (such as grapeseed or sunflower)
• 2½ tspTurmeric
• 1 tspBlack pepper (freshly ground)
• ¼ tspSaffron threads (finely crushed)
• ¼ cupHot water (for blooming saffron)
• 4¼ ozFresh dill (finely chopped, tender stems included)
• 1⅜ ozButter (for aroma and richer tahdig)

Instructions

1. 1

   Soak the black-eyed peas in 900 ml water for 6–8 hours, then drain and rinse them well. Rinse the basmati rice in several changes of water until it runs mostly clear, then cover it with fresh water and let it rest for 20 minutes while you prep the other components.

2. 2

   Cook the drained peas in 1200 ml water over medium heat until tender but still intact, 25–35 minutes depending on age. Drain well and set aside; excess water will make the rice gummy, so let the peas steam-dry in the colander for 5 minutes.

3. 3

   Bloom the saffron by mixing the crushed saffron threads with 60 ml hot water and covering it for 10 minutes. This step extracts maximum color and aroma, and you will use it to perfume the chicken and the final rice.

4. 4

   Heat 45 ml oil in a wide pan over medium-high heat and sauté the sliced onion for 8–10 minutes until golden and lightly caramelized. Add 2.5 tsp turmeric and stir for 30 seconds, then add the chicken pieces, 1 tsp black pepper, and 6 g salt and cook for 6–8 minutes to lightly color the chicken on all sides.

5. 5

   Add 120 ml water to the pan, reduce heat to medium-low, cover, and simmer until the chicken is just cooked through, about 12–15 minutes. Stir in 45 ml of the bloomed saffron water, simmer uncovered for 2 minutes to glaze, then turn off the heat; the chicken should be moist, not dry.

6. 6

   Bring 2500 ml water to a rolling boil in a large nonstick pot and add 18 g salt. Add the rinsed rice and boil briskly, stirring a few times, until the grains are softened on the outside but still firm in the center, 6–8 minutes; drain immediately and rinse quickly with 200 ml cool water to stop cooking and keep grains separate.

7. 7

   Return the pot to low heat and add 30 ml oil and 40 g butter, swirling to coat the bottom evenly. Add 60 ml water to encourage steam, then spoon in a 2–3 cm layer of rice to form the base; this creates a crisp, fragrant bottom crust while protecting the layered rice above.

8. 8

   Layer the dish by alternating rice, black-eyed peas, chopped dill, and saffron chicken, finishing with a final layer of rice on top. Drizzle the remaining saffron water over the top layer, then use the handle of a spoon to poke 5–6 steam holes down to the bottom so moisture circulates evenly.

9. 9

   Wrap the lid in a clean kitchen towel and cover the pot tightly to trap steam without dripping condensation back onto the rice. Steam on low heat for 45 minutes, then rest off the heat for 10 minutes; this resting time stabilizes the grains and helps the tahdig release cleanly.

10. 10

    Gently fluff the top layers with a fork, lifting from the sides to keep the dill and peas distributed without crushing the rice. Invert or lift out the tahdig and serve it alongside the rice, then plate the saffron chicken pieces on top so the golden color stands out against the green dill.