Reshteh Polo (Persian Noodle Rice)

🧂 Ingredients

• 3 cups Basmati rice
• 200 g Reshteh noodles (thin vermicelli noodles)
• 100 g Medjool dates
• 50 g Golden raisins
• 1 g Saffron threads
• 60 g Unsalted butter
• 3 tablespoons Vegetable oil
• to taste Salt
• as needed Water

👨‍🍳 Instructions

1. 1

   Prepare the noodles: Heat the vegetable oil in a large, non-stick skillet or pot over medium-high heat. Add the broken reshteh noodles and fry, stirring constantly, until they turn a deep golden brown and become fragrant. This should take about 5-7 minutes. Be careful not to burn them. Using a slotted spoon, remove about one-third of the crispy noodles and set them aside on a plate lined with paper towels for topping. The remaining noodles will be mixed with the rice.

   ⏱️ 10 minutes
2. 2

   Par-boil the rice: Bring a large pot of generously salted water to a rolling boil. Drain the soaked basmati rice and add it to the boiling water. Cook for about 5-7 minutes, or until the rice grains are al dente (cooked through but still firm to the bite). They should be about three-quarters cooked. Drain the rice immediately in a fine-mesh colander and rinse briefly with warm water to remove excess starch.

   ⏱️ 15 minutes
3. 3

   Assemble the layers: In the same large pot used for par-boiling (or a clean, heavy-bottomed pot), melt 2 tablespoons of butter over medium heat. You can also add a layer of thinly sliced potatoes or lavash bread at the bottom of the pot to create a crispy tahdig (rice crust), if desired. Add about one-third of the par-boiled rice to the pot, creating a base layer. Sprinkle half of the fried noodles (excluding the reserved topping portion), half of the chopped dates, and half of the raisins over this rice layer. Repeat with another third of the rice, followed by the remaining dates and raisins. Top with the final third of the rice, mounding it slightly in the center to allow steam to circulate.

   ⏱️ 15 minutes
4. 4

   Steam the rice: Drizzle the bloomed saffron water and the remaining 2 tablespoons of melted butter (or melted ghee) over the top layer of rice. Create steam channels by poking a few holes in the rice with the handle of a wooden spoon. Cover the pot tightly with a lid, wrapping the lid in a clean kitchen towel to absorb excess moisture and prevent it from dripping onto the rice. Place the pot over medium-high heat for about 5-10 minutes, until you hear a gentle sizzling sound and see steam escaping, indicating the tahdig is forming. Reduce the heat to low and let the rice steam for at least 45-60 minutes. The rice should become fluffy and aromatic.

   ⏱️ 1 hour
5. 5

   Serve: Once steamed, gently fluff the rice with a fork. Carefully invert the pot onto a large serving platter to reveal the golden tahdig, if made. Garnish the top of the Reshteh Polo with the reserved crispy noodles. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The noodles symbolize the strings of life, and the dish is traditionally prepared for Nowruz (Persian New Year) to wish for a prosperous and well-woven year ahead.
• ✓For an even richer flavor, you can use ghee instead of butter.
• ✓Adjust the sweetness by adding more or fewer dates and raisins according to your preference.
• ✓Ensure the pot lid is tightly sealed during steaming to trap all the steam, which is crucial for fluffy rice and a good tahdig.

🔄 Variations

• Add cooked shredded chicken or lamb for a heartier, meat-inclusive version.
• Incorporate other dried fruits like dried apricots or cranberries.
• Add a pinch of cinnamon or cardamom to the rice mixture for an extra layer of spice.

🥗 Nutrition

Per serving