Lubiya Polo

Ingredients

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

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.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. Add the ground beef to the pot and cook until browned. Stir in the turmeric, cumin, cinnamon, salt, and black pepper.
4. Add the soaked black-eyed peas and 3 cups of water to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the peas are tender.
5. In a separate pot, bring 4 cups of water to a boil. Add the drained basmati rice and cook for 5 minutes. Drain the rice.
6. Layer half of the cooked rice over the black-eyed peas mixture in the pot. Sprinkle half of the dissolved saffron over the rice.
7. Add the remaining rice on top, followed by the remaining saffron. Cover the pot with a tight-fitting lid and cook over low heat for 30 minutes, or until the rice is tender and fluffy.
8. Gently fluff the rice with a fork. Serve the Lubiya Polo on a platter, garnished with soaked barberries, chopped pistachios, and slivered almonds.