Aromatic Black-Eyed Pea Pilaf

1. Defrost Black-Eyed Peas

First, defrost the black-eyed peas. This can be done by letting them sit at room temperature for about an hour or by boiling them lightly in a pot until they separate easily. While they are defrosting, prepare the rest of your ingredients.

2. Heat Oil and Fry Spices

In a 4-quart heavy-bottomed pot, heat the vegetable oil over medium heat. Once the oil is hot, add the whole cloves and black peppercorns. Fry them for about 10 to 20 seconds. You'll know they’re ready when they begin to expand, releasing their aromatic oils and filling your kitchen with a delightful fragrance.

3. Fry Rice and Peas

Next, add the long-grain rice and the defrosted black-eyed peas to the pot. Fry them together for about 5 minutes, stirring occasionally to ensure the rice gets evenly coated with the infused oil and spices.

4. Add Spices and Water

Now, stir in the garam masala and salt, and immediately pour in 3 cups of water. Bring the mixture to a boil.

5. Simmer and Cook

Once it starts boiling, reduce the heat to the lowest setting, cover the pot with a lid, and let it simmer for 35 minutes. This slow cooking allows the rice to absorb all the flavors and become tender.

6. Rest the Pilaf

After 35 minutes, check the rice. If it isn't fully cooked, cover the pot again and let it cook for an additional 5 minutes. Once done, turn off the heat but leave the pot covered for another 15 to 20 minutes.

7. Serve the Pilaf

When you’re ready to serve, transfer the pilaf to a warm platter, gently breaking up any lumps with a large spoon. For an extra touch, consider garnishing with fried onion rings.