📝 About This Recipe
Dampokhtak is a beloved Persian comfort food, cherished for its vibrant golden hue and the earthy, buttery aroma of turmeric-infused rice. Unlike many Persian rice dishes that require parboiling, this 'Dami' style is cooked in a single pot, allowing the rice to absorb every ounce of flavor from the sautéed onions and dried lima beans. It is a humble yet sophisticated vegetarian masterpiece that brings the warmth of a traditional Iranian home kitchen to your table.
🥗 Ingredients
The Rice and Beans
- 2 cups Basmati rice (high quality, long-grain)
- 1 cup Dried yellow split lima beans (known as 'Lapeh Baghalee' in Persian markets)
- 3.5 cups Water (boiling)
Aromatics and Spices
- 2 large Yellow onion (thinly sliced into half-moons)
- 1.5 tablespoons Turmeric powder (essential for the signature color)
- 1/4 teaspoon Ground saffron (bloomed in 2 tbsp hot water)
- 3 tablespoons Butter (unsalted)
- 3 tablespoons Vegetable oil (neutral flavor)
- 2 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For the Topping (Optional)
- 4 pieces Eggs (to be fried sunny-side up)
👨🍳 Instructions
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1
Rinse the Basmati rice in a large bowl with cold water, swirling with your fingers. Drain and repeat 3-4 times until the water runs clear to remove excess starch.
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2
In a separate bowl, rinse the dried split lima beans and soak them in warm water for about 15 minutes while you prepare the onions.
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3
Heat the vegetable oil in a large, heavy-bottomed non-stick pot (or a Dutch oven) over medium heat. Add the sliced onions.
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4
Sauté the onions for 10-12 minutes, stirring frequently, until they become translucent and turn a deep golden brown (caramelized but not burnt).
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5
Add the turmeric powder and black pepper to the onions. Stir for 1 minute to 'wake up' the spices and release their fragrance.
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6
Drain the lima beans and add them to the pot with the onions. Sauté for 2-3 minutes to coat the beans in the turmeric oil.
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7
Add the drained rice to the pot, followed by the salt and the boiling water. Stir gently to combine all ingredients.
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8
Bring the mixture to a boil over medium-high heat. Let it cook uncovered for about 5-8 minutes until most of the water has evaporated and small 'steam holes' appear on the surface of the rice.
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9
Drizzle the bloomed saffron water over the top of the rice and place the butter pieces on different spots across the surface.
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10
Wrap the pot lid in a clean kitchen towel (Damkoni) to prevent steam from dripping back onto the rice. Cover the pot tightly.
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11
Reduce the heat to the lowest possible setting. Steam the rice for 35-40 minutes. This slow cooking creates the 'Tahdig' (crispy crust) at the bottom.
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12
While the rice is steaming, fry the eggs in a separate pan until the whites are set but the yolks remain runny.
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13
Once the rice is done, gently fluff it with a fork, being careful not to break the long grains. Serve on a platter, topped with the fried eggs and pieces of the crispy Tahdig from the bottom of the pot.
💡 Chef's Tips
Always use a kitchen towel (Damkoni) on the lid; it absorbs excess moisture and ensures the rice grains stay fluffy and distinct rather than mushy. If you cannot find dried split lima beans, you can use frozen baby lima beans, but add them later in the process to avoid overcooking. The secret to a great Dampokhtak is the quantity of onions—don't skimp on them as they provide the essential sweetness and depth. For an even crispier Tahdig, ensure your pot is truly non-stick and use a heat diffuser (Bord-e-nasouz) if your stove burner is too intense. Be patient with the onions; slow-caramelizing them in the turmeric is what gives the dish its soulful, authentic flavor.
🍽️ Serving Suggestions
Serve with a side of 'Sir Torshi' (Persian pickled garlic) for a sharp, acidic contrast. Accompany with 'Salad Shirazi' (finely diced cucumbers, tomatoes, and onions with lime juice) for freshness. A bowl of creamy Greek yogurt or 'Maast-o-Khiar' (yogurt and cucumber dip) pairs perfectly with the warm spices. Provide a plate of 'Sabzi Khordan' (fresh herbs like mint, radish, and scallions) to cleanse the palate between bites. Enjoy with a glass of 'Doogh' (a chilled Persian yogurt drink with dried mint).