Prepare the Rice:

1. Bring a large pot of water to a boil and add 2 Tbsp salt. Add soaked rice and parboil 7-8 minutes. Drain and set aside.

Prepare the Jackfruit Mixture:

1. In a medium pan over medium heat, add 2 Tbsp avocado oil. Add onion and cook for 5 minutes, until translucent.
2. Add minced garlic and cook 1 minute.
3. Add tomato paste.
4. Add jackfruit and sauté until lightly golden.
5. Add 1/2 Tbsp salt, turmeric and black pepper; cook 1–2 minutes.
6. Add cooked yellow split peas. Add 1-2 Tbsp hot water as needed if too dry.
7. Add dry lemon powder, Brewed Saffron, and rose water.
8. Add 1/2 cup hot water, and cook 5–10 minutes to blend flavors.

Make the Tahdig Mixture:

1. Mix vegan yogurt, Brewed Saffron, rose water, and oil. Add a few tablespoons of the cooked Basmati rice and combine.

Layer the Rice:

1. Add 1 Tbsp oil to bottom of a large non-stick pot. Spread Tahdig Mixture over.
2. Add a layer of the cooked rice. Add a layer of the jackfruit mixture. Sprinkle a little rose powder, cardamom, and cinnamon.
3. Repeat layers of rice, jackfruit mixture, and spices.
4. Add 3 tsp Brewed Saffron and 2 Tbsp oil to the top layer.

Steam:

1. Cover with lid. Steam 45–60 minutes on medium-low. Stir to combine all the layers before serving.