Lubiya Polo (Persian Black-Eyed Pea Rice)

Ingredients

• Basmati rice (2 cups)
• Black-eyed peas (1 cup, soaked)
• Ground beef (1 lb)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Vegetable oil (3 tablespoons)
• Water (7 cups (3 for peas, 4 for rice))
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Cinnamon (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Saffron (1/4 teaspoon, dissolved in 2 tablespoons of hot water)
• Almonds (1/4 cup, slivered)
• Pistachios (1/4 cup, chopped)
• Dried barberries (1/4 cup, soaked in warm water)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain thoroughly.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown and fragrant.
3. Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Stir in the turmeric, cumin, cinnamon, salt, and black pepper until well combined.
4. Add the soaked black-eyed peas and 3 cups of water to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the peas are tender.
5. Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the drained basmati rice and cook for about 5 minutes until partially cooked. Drain the rice and set aside.
6. Layer half of the cooked rice over the black-eyed peas mixture in the pot. Drizzle half of the dissolved saffron over this layer of rice.
7. Add the remaining rice on top, followed by the rest of the saffron. Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 30 minutes, or until the rice is tender and fluffy.
8. Once cooked, gently fluff the rice with a fork to separate the grains. Serve the Lubiya Polo on a platter, garnished with soaked barberries, chopped pistachios, and slivered almonds.