Reshteh Polo (Persian Noodle Rice) Recipe

Reshteh Polo is a classic Persian dish that combines rice, toasted noodles, and a mix of aromatic herbs and spices. The result is a flavorful and comforting dish that is often enjoyed during special occasions and celebrations. This dish is a staple in Persian cuisine and is known for its unique textures and flavors.

The main ingredients for Reshteh Polo include long-grain basmati rice, thin noodles (reshteh), and a blend of aromatic herbs and spices such as saffron, cinnamon, and turmeric...

The main ingredients for Reshteh Polo include long-grain basmati rice, thin noodles (reshteh), and a blend of aromatic herbs and spices such as saffron, cinnamon, and turmeric. The combination of these ingredients creates a dish that is both fragrant and visually appealing.

Reshteh Polo is a dish that brings people together. It is often served at gatherings and family meals, making it a symbol of togetherness and unity in Persian culture. The preparation of this dish is often a communal effort, with multiple hands coming together to create a dish that is both delicious and meaningful.

One of the key steps in making Reshteh Polo is toasting the noodles until they are golden brown, which adds a rich, nutty flavor to the dish. This step requires patience and attention to detail, but the result is well worth the effort. Additionally, the use of saffron in this recipe not only adds a beautiful golden color to the rice but also imparts a delicate floral aroma that elevates the overall dish.

Reshteh Polo is a versatile dish that can be enjoyed on its own or paired with a variety of sides. It is often served with a side of yogurt, salad, or a range of Persian stews and kebabs. This dish is a perfect accompaniment to any meal and adds a touch of elegance to the dining table.

Whether you are new to Persian cuisine or a seasoned enthusiast, Reshteh Polo is a dish that is sure to delight your taste buds and transport you to the vibrant and rich culinary world of Persian cooking. Its unique flavors, textures, and cultural significance make it a must-try for anyone looking to explore the diverse and delicious world of international cuisine. So, roll up your sleeves and get ready to embark on a culinary journey with Reshteh Polo!

Ingredients

1 cup basmati rice
3 ½ tablespoons kosher salt, divided
¼ teaspoon saffron threads
2 tablespoons boiling water
½ (8 ounce) package roasted noodles
¼ cup grapeseed oil
kosher salt, to taste
2 medium gold potatoes, sliced into quarter rounds
¼ cup boiling water
2 tablespoons unsalted butter, melted
3 tablespoons unsalted butter
6 Medjool dates, pitted and quartered
½ cup golden raisins, rinsed and drained
¼ teaspoon ground cinnamon

Information

Prep Time: 35 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 45 mins
Servings: 10

Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1/2 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.

Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.

Fill a 5-quart nonstick pot with 9 cups water and bring to a boil over medium-high heat. Add 3 tablespoons salt and stir until dissolved. Break roasted noodles into thirds and add to boiling water with rice. Stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook until first rice grain pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.

Drain rice and noodles in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.

Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Tightly overlap potato slices in a single layer covering the bottom of the pot to create the tahdig layer.

Gently scatter rice-noodle mixture over the tahdig in a pyramid shape, making sure potatoes are completely covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into rice and noodles a few times, being careful not to hit tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.

Meanwhile, combine 1/4 cup boiling water with 2 tablespoons melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.

Test tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.

Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 35 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.

Meanwhile, melt 3 tablespoons butter in a small pan over medium heat. Add dates, raisins, and cinnamon; sprinkle with a little salt. Cook and stir until dates are glistening and soft, 3 to 5 minutes.

Gently scatter rice on a platter and remove potato tahdig pieces and serve on the side. Sprinkle raisin-date sauce over top.

Nutrition

287 cal.

Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 2124mg
Total Carbohydrate: 45g
Dietary Fiber: 2g
Total Sugars: 16g
Protein: 4g
Vitamin C: 0mg
Calcium: 15mg
Iron: 0mg
Potassium: 176mg

How to Make Reshteh Polo (Persian Noodle Rice) - A Step-by-Step Guide

Ingredients

Information

Nutrition

287 cal.

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