📝 About This Recipe
Reshta Palaw is a stunning architectural masterpiece of Afghan cuisine, where long-grain basmati rice is harmoniously interlaced with deeply toasted 'reshta' (noodles). This dish represents the soul of Afghan hospitality, offering a complex profile of nutty, caramelized notes from the fried noodles and the floral aroma of high-quality saffron and cardamom. It is a celebratory dish that transforms humble pantry staples into a textured, golden-hued centerpiece perfect for any festive gathering.
🥗 Ingredients
The Rice and Noodles
- 3 cups Sela Basmati Rice (soaked for at least 3 hours or overnight)
- 1.5 cups Thin Wheat Vermicelli (Reshta) (broken into 2-inch pieces)
- 1/2 cup Vegetable Oil (for frying noodles and drizzling)
- 3 tablespoons Salt (for the boiling water)
Aromatics and Spices
- 1 teaspoon Ground Cardamom (freshly ground preferred)
- 1/2 teaspoon Cumin Seeds (slightly crushed)
- 1/2 teaspoon Saffron Threads (bloomed in 2 tbsp hot water)
- 1 teaspoon Sugar (to balance the savory notes)
The Garnish (Zirak)
- 2 large Carrots (peeled and cut into matchsticks)
- 1/2 cup Black Raisins (washed and drained)
- 1/4 cup Slivered Almonds (toasted)
- 1/4 cup Slivered Pistachios (for vibrant color)
👨🍳 Instructions
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1
Thoroughly wash the sela basmati rice in cold water until the water runs clear, then soak it in plenty of water for at least 3 hours. This is crucial for the long, separate grains characteristic of Afghan palaw.
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2
In a large non-stick pan or kadai, heat 3 tablespoons of vegetable oil over medium heat. Add the broken vermicelli noodles.
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3
Fry the noodles constantly stirring for 4-6 minutes until they turn a deep, rich reddish-brown. Be careful not to burn them; they should look like dark mahogany. Remove from heat and set aside.
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4
In a small skillet, sauté the carrot matchsticks with a teaspoon of sugar and a splash of oil until softened. Add the raisins and cook until they plump up. Set this garnish aside.
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5
Bring a large pot (about 6 quarts) of water to a rolling boil. Add the 3 tablespoons of salt.
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6
Drain the soaked rice and add it to the boiling water. Boil for about 6-8 minutes. You are looking for 'al dente' rice—soft on the outside but still firm in the middle.
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7
Two minutes before the rice is finished boiling, add the fried toasted noodles directly into the boiling pot with the rice. Let them cook together for the final 120 seconds.
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8
Drain the rice and noodle mixture into a large fine-mesh colander. Rinse very briefly with lukewarm water to remove excess starch.
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9
In the same large pot, add 2 tablespoons of oil and 2 tablespoons of water to the bottom. Carefully mound the rice and noodle mixture into the pot, forming a cone shape.
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10
Poke 5-6 holes into the rice mound using the handle of a wooden spoon to allow steam to escape. Sprinkle the ground cardamom and cumin seeds over the top.
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11
Drizzle the bloomed saffron water and the remaining oil over the rice. Place the carrot and raisin mixture in a small foil packet and nestle it on top of the rice to steam.
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12
Wrap the pot lid in a clean kitchen towel (to absorb moisture) and seal the pot tightly. Cook on high heat for 3 minutes until you see steam escaping, then reduce heat to the lowest setting.
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13
Allow the rice to steam (Dum) for 20-25 minutes. Do not open the lid during this time.
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14
Once finished, gently fluff the rice with a large flat spoon (kafgeer), ensuring the noodles and rice are evenly distributed without breaking the grains.
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15
Plate the rice on a large platter and top with the steamed carrots, raisins, and the toasted slivered almonds and pistachios.
💡 Chef's Tips
Always use Sela (parboiled) basmati rice for this recipe as it holds its shape better than regular basmati during the double-cooking process. When frying the noodles, stay vigilant; they transition from golden to burnt in a matter of seconds. If you don't have a kitchen towel for the lid, you can use a double layer of aluminum foil to ensure a tight seal for the 'Dum' stage. For an extra layer of flavor, you can use beef or chicken stock instead of water to boil the rice, though traditional Reshta Palaw relies on the aromatics.
🍽️ Serving Suggestions
Serve alongside a slow-cooked Lamb Shank (Kosh-e-Gosh) or Chicken Korma for a complete meal. A side of Salata (finely chopped tomato, cucumber, and onion salad) provides a refreshing crunch. Pair with a bowl of Borani Banjan (Afghan Eggplant with Yogurt) to balance the richness. Serve with a chilled glass of Doogh (savory yogurt drink with mint) to cleanse the palate.