Shushtari Polo (شوشترى پلو) — Persian Black-Eyed Pea and Dill Rice

• 600 gBasmati rice (rinsed until water runs mostly clear)
• 24 gFine sea salt (for soaking water, boiling water, and final seasoning)
• 2000 mlWater (for soaking and parboiling rice (plus more as needed))
• 0.4 gSaffron threads (ground and bloomed)
• 60 mlHot water (just off the boil, for blooming saffron)
• 220 gBlack-eyed peas (dried) (rinsed)
• 250 gOnion (thinly sliced)
• 700 gChicken fillet (boneless, skinless, cut into 3–4 cm pieces)
• 45 mlNeutral oil (such as sunflower or grapeseed)
• 3 gGround turmeric
• 2 gBlack pepper (freshly ground)
• 120 gFresh dill (finely chopped, thick stems removed)
• 40 gUnsalted butter (melted)
• 150 gPlain yogurt (for tahdig base (optional but traditional))
• 1 largeEgg yolk (for tahdig base (optional))
• 15 gAll-purpose flour (about 2 tablespoons, for tahdig base (optional))

Instructions

1. 1

   Rinse the basmati rice 4–6 times until the water is mostly clear. Cover with 1.2 liters of water and dissolve 18 g of the salt in it. Soak 60 minutes at room temperature. Meanwhile, grind the saffron and stir it with 60 ml hot water; cover and steep 15 minutes.

2. 2

   Cook the black-eyed peas: bring 1.5 liters water to a boil, add peas, and boil 10 minutes. Reduce to a gentle simmer and cook 25–35 minutes until tender but not split. Drain well and set aside. If needed, rinse briefly with warm water to remove excess starch, then drain again.

3. 3

   Braise the chicken: heat 45 ml oil in a wide pan over medium heat. Add sliced onion and cook 8–10 minutes until golden. Add turmeric and black pepper, stir 30 seconds, then add chicken pieces. Sear 4–5 minutes, turning once. Add 200 ml water, cover, and simmer 18–22 minutes until just cooked; uncover and reduce juices to a glossy coating, 3–5 minutes.

4. 4

   Parboil the rice: bring a large pot of water to a rolling boil (about 3 liters; add more than listed if needed) and add the remaining 6 g salt. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes until the grains are elongated and the center is slightly firm. Drain immediately and rinse quickly with 250 ml warm water to stop cooking; drain thoroughly.

5. 5

   Prepare the pot and optional yogurt tahdig: in a heavy pot, warm 30 ml oil and 20 g melted butter over medium heat. For tahdig, whisk yogurt, egg yolk, and flour until smooth, then mix in 2–3 spatulas of parboiled rice. Spread this mixture in the pot as an even layer; cook 2 minutes until it sizzles gently.

6. 6

   Layer the polo: reduce heat to low. Add a thin layer of rice over the base, then sprinkle a portion of dill and black-eyed peas, and nestle in some chicken. Repeat layering, finishing with rice on top. Poke 5–6 holes to the bottom with a spoon handle. Drizzle remaining butter and 1–2 tablespoons oil over the top, then spoon 2–3 tablespoons saffron water across the surface.

7. 7

   Steam: cover the lid with a clean towel and place it tightly on the pot. Steam on low heat 45–55 minutes, rotating the pot once halfway for even heat. The rice should smell fragrant and release visible steam when you lift the lid briefly. Rest off heat 10 minutes before unmolding.

8. 8

   Serve: gently fluff the rice, keeping layers intact. If using tahdig, loosen edges with a spatula, invert onto a platter, and place the crisp crust beside or on top of the rice. Drizzle remaining saffron water (if any) over the serving platter for color and aroma, and serve hot.