SAEDNEWS: Dampokhtak Bagheli, also known as Demi Bagheli, is a type of simple and flavorful Iranian rice dish. It’s quick and easy to prepare with minimal ingredients.
According to Saed News’ cooking section, Dempokhtak is a nearly forgotten traditional Iranian dish, rarely made in most households. Despite this, it remains one of the tastiest dishes, prepared with simple ingredients—no meat or chicken needed—and doesn’t take much time in the kitchen.
The key ingredient in this delicious meal is yellow split fava beans, which aren’t available in every grocery store but can be found in large markets and reputable herbal shops. Make this dish at least once to experience its extraordinary flavor. Remember, Dempokhtak is best served with pickles; without them, you won’t fully enjoy its magical taste.
4 cups rice
1.5 cups yellow split fava beans (broad lentils)
2 medium onions
2 eggs
4.5 cups water
50 g butter
Salt and black pepper to taste
Oil and turmeric as needed
Soak the fava beans in water for two hours until soft. Soak the rice in a separate container with a pinch of salt according to its type.
Finely dice the onions.
In a suitable pot, sauté the diced onions with half of the butter until they become light and golden. Set aside half of the fried onions.
Drain the soaked fava beans and add them to the onions. Sauté for a few minutes so the beans do not break during cooking. Season with a little salt, black pepper, and turmeric. You can also add any other preferred spices at this stage.
Mix the beans and spices well, then add 2 cups of warm water. Cover the pot and let the beans cook over very low heat for 10 minutes.
Drain the rice and add it to the pot. Pour in another 2.5 cups of warm water, add the reserved fried onions and 1 tablespoon of salt. For a richer color, you can also add some brewed saffron.
Increase the heat until the water comes to a boil, then reduce it to a gentle simmer and wait until the water is mostly absorbed.
Add 2 tablespoons of vegetable oil (or butter) to the pot, cover, and allow it to steam. For even better results, place a steam diffuser under the lid.
Let the Dempokhtak steam for 45 minutes to 1 hour. Once cooked, stir in the remaining butter. Serve with pickles, Shirazi salad, or a fried egg.
Turmeric can be used to enhance the color of Dempokhtak, but adding less turmeric and using brewed saffron instead will give a brighter, more appealing color and a more fragrant aroma.
