Soak the black-eyed peas beforehand, then boil them in salted water until tender. Drain and discard the cooking water to prevent the rice from becoming too dark.

Stir in the tomato paste and cook briefly. Then add the spices and fry until fragrant.

Mix in the cooked black-eyed peas. You can add the dried dill along with the black-eyed peas, or add it to the rice later.

Choose either of the following two methods to cook the rice.

Bring to a boil, then reduce the heat and cook until the water is absorbed. The rice should be slightly firm in the center. If needed, add ½ cup (120 ml) of water.

Method 2: Boil and Drain (Chelow)
Boil the soaked rice in salted water until the outside is tender but the center remains slightly firm. Drain.

Place your preferred tahdig (crispy rice crust made with potatoes or bread) at the bottom of a pot. Layer the rice and meat mixture in the pot, sprinkling dried dill between the layers. Make several holes in the rice to help the steam circulate.

Cover with a lid wrapped in a clean kitchen towel and cook over low heat until done. Add a little extra oil if needed, gently mix, and serve.