Lūbīā Cheshm Bolbolī Polō [Black-eyed Pea Rice | vegan]

Black-eyed Pea Rice | vegan

Origin: Widespread Homestyle

Persian cuisine has a flair for poetic naming, and this simple, satisfying rice dish is a perfect example. Its title, Lūbīā Cheshm Bolbolī Polō, translates to “nightingale’s eye rice,” a charming reference to the distinctive black spot on the pea. While these heat-tolerant legumes have agricultural roots in the Southern Gulf, pairing them with massive amounts of dill became a beloved, everyday staple in the northern provinces along the Caspian Coast before becoming a popular, homestyle staple across Iran. The dish utilizes the classic technique of layering legumes and a generous amount of dill between fluffy steamed rice. While its preparation mirrors the more famous Bāghālī Polō (fava bean and dill rice), it stands on its own due to the creamier texture and mild, earthy flavor of the black-eyed peas, making it a frequent dish in our kitchen.

Serves: 6-8
Preparation time: 30 minutes (plus 4-6 hours soaking)
Cooking time: 90 minutes

Ingredients

Fresh Produce

• ½ onion or 1 shallot, for garnish
• ½ dozen dates, for garnish (optional)

Pantry

• 2 cups long-grain basmati rice
• ⅔ cup dried black-eyed peas
• ½ cup dried dill
• ¼ tsp saffron threads
• 2 ½ tsp kosher salt
• 4 tbsp light olive oil or vegetable oil
• Flatbread or tortillas (for tahdīg)

Preparation

• Sort and rinse the black-eyed peas. Place them in a bowl, cover with 3 inches of water, and soak for 4 to 6 hours.
• Rinse the rice in a large bowl with cool water, gently swirling with your hands, then draining. Repeat 4-5 times until the water runs mostly clear. Add 2 tbsp of the kosher salt, cover the rinsed rice with water by at least 2 inches, and let it soak for at least 2 hours.
• Grind the saffron threads to a fine powder in a mortar and pestle, then soak in 2 tbsp of warm water.
• Finely slice the onion or shallot for the garnish and finely chop the dates (if using).

Instructions

1. Cook the black-eyed peas. Drain the soaked beans and place them in a small pot. Add 1½ tsp of Kosher salt and cover with 2 inches of fresh water. Bring to a boil, uncovered, over medium-high heat, skimming any foam from the surface. Reduce the heat to a simmer, cover, and cook until tender, approximately 30 minutes. Drain, rinse, and set aside.
2. Sauté optional toppings. While the beans cook, sauté the onion or shallot slices in a small amount of oil until golden brown and crispy. Set aside with the optional chopped dates.
3. Par-boil the rice. Bring a large pot of water (about 8-10 cups) to a rolling boil and add 2 tbsp of kosher salt. Drain the soaking water from the rice. Add the drained rice to the boiling water and cook for 3-7 minutes, stirring occasionally. The rice is ready when it is soft on the outside but still has a firm bite in the center (al dente). Drain into a fine mesh colander and rinse briefly with cool water.
4. Prepare the tahdīg. In a large non-stick pot (or the inner pot of a Persian rice cooker), add 4 tbsp of oil and half of the saffron water. Swirl to mix. Layer the flatbread evenly across the bottom and sprinkle evenly with a generous pinch of salt.
5. Layer the rice. Use a wide spoon to gently add a layer of rice over the tahdīg. Follow with a layer of the cooked beans, then sprinkle evenly with a generous layer of dried dill. Repeat this layering process, building a mound in the center, until all ingredients are used, finishing with a top layer of rice. Use the handle of a spatula to make several holes in the mound of rice. Drizzle the remaining oil and 1 tbsp of water over the top. Cover the pot with a lid wrapped in a damkonī or a clean kitchen towel.
6. Steam the rice. On the Stovetop: Cook on medium-high heat for about 10 minutes until you hear a steady sizzle. Reduce the heat to low and let the rice steam for 45 minutes. In a Persian Rice Cooker: Simply set the dial to your desired tahdīg darkness level and wait for the cooking cycle to complete.
7. Serve. Gently mix the rice, beans, and dill in the pot, being careful not to disturb the tahdīg. Place about 1 cup of the mixed rice in a separate bowl and set aside. Carefully transfer the rest of the rice to a large platter. Gently mix the reserved rice with the remaining saffron water until golden, then use it to garnish the top of the mound. Sprinkle with the optional fried onions and chopped dates. Loosen the tahdīg with a spatula, lift it out, and serve it alongside the rice.

Tips

• The smaller the black-eyed peas, the better.
• If you don't have Persian flatbread, you can substitute with pieces of flour tortillas for the tahdīg.