📝 About This Recipe
Reshteh Polow is a magnificent Persian classic traditionally served during Nowruz (Persian New Year) to symbolize 'threading' the many strands of life's success. This aromatic dish marries long-grain basmati rice with toasted wheat noodles, creating a wonderful textural contrast and a nutty depth of flavor. Infused with blooming saffron and adorned with a jeweled topping of caramelized onions, raisins, and dates, it is a celebratory masterpiece that brings the warmth of an Iranian kitchen to your table.
🥗 Ingredients
The Rice and Noodles
- 3 cups Long-grain Basmati rice (high quality, washed until water runs clear)
- 200 grams Reshteh (Persian toasted noodles) (broken into 2-inch pieces)
- 3 tablespoons Sea salt (for the boiling water)
- 4 tablespoons Vegetable oil or Ghee (for the pot bottom)
- 1/2 teaspoon Saffron threads (ground and dissolved in 2 tbsp hot water)
The Garnish (Jeweled Topping)
- 2 large Yellow onion (thinly sliced into half-moons)
- 1/2 cup Black raisins (soaked for 10 minutes and drained)
- 10-12 pieces Pitted dates (halved lengthwise)
- 2 tablespoons Butter (unsalted)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Advieh (Persian Rice Spice) (optional blend of cumin, cardamom, and rose petals)
For the Tahdig (Crust)
- 1 piece Lavash bread or Potato slices (to fit the bottom of the pot)
👨🍳 Instructions
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1
Rinse the Basmati rice in a large bowl with cold water, swirling gently. Repeat 4-5 times until the water remains clear, then soak in salted water for at least 30 minutes.
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2
If your Reshteh noodles are not pre-toasted, place them in a dry skillet over medium heat for 3-5 minutes, tossing constantly until they turn a deep golden brown and smell nutty.
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3
Bring a large non-stick pot (approx. 6 quarts) filled with 8 cups of water and 3 tablespoons of salt to a rolling boil.
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4
Drain the soaked rice and add it to the boiling water. Let it boil for about 5 minutes. In the last 2 minutes of boiling, add the broken Reshteh noodles to the pot with the rice.
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5
Test the rice: it should be soft on the outside but still have a firm 'bite' in the center (al dente). Drain the rice and noodles into a fine-mesh colander and rinse quickly with lukewarm water to stop the cooking.
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6
Wipe the pot dry. Add 3 tablespoons of oil and 1 tablespoon of the saffron water to the bottom. Swirl to coat. Place your lavash bread or potato slices at the bottom to create the Tahdig crust.
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7
Gently layer the rice and noodle mixture back into the pot, forming a pyramid shape. Use the handle of a wooden spoon to poke 5-6 holes through the rice to allow steam to escape.
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8
Wrap the pot lid in a clean kitchen towel (Damkani) to absorb moisture. Cover the pot tightly. Cook on medium-high heat for 5 minutes to set the crust, then reduce heat to low and steam for 45-50 minutes.
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9
While the rice steams, melt butter in a skillet. Sauté the onions until deep golden and caramelized (about 15 minutes). Add the raisins, dates, cinnamon, and Advieh. Sauté for another 3-4 minutes until the fruit is plumped and glossy.
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10
Once the rice is done, remove about 1/2 cup of the top rice and mix it with the remaining saffron water in a small bowl.
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11
Platter the rice: Gently spoon the white rice and noodle mixture onto a serving dish, mounding it up. Scatter the saffron-stained rice over the top.
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12
Garnish the mound with the caramelized onion, raisin, and date mixture. Carefully remove the Tahdig from the bottom of the pot and serve it on the side or around the rice.
💡 Chef's Tips
Always use a non-stick pot to ensure the Tahdig (the crispy bottom) releases perfectly without breaking. Be careful not to over-boil the rice and noodles; Reshteh cooks faster than rice and can become mushy if left too long. The kitchen towel on the lid is essential—it prevents steam from condensing and dripping back onto the rice, ensuring fluffy grains. If you can't find Persian Reshteh, you can use thin linguine broken into pieces and toasted in a pan until dark golden. For an extra rich flavor, use high-quality ghee instead of vegetable oil for the steaming process.
🍽️ Serving Suggestions
Serve alongside 'Morgh-e Torsh' (Sour Chicken) or a classic Persian lamb stew. Pair with a side of 'Mast-o-Khiar' (Persian cucumber and herb yogurt) to balance the warmth of the spices. A fresh 'Salad Shirazi' (diced cucumber, tomato, and onion) provides a crisp, acidic contrast. Serve with a plate of 'Sabzi Khordan' (fresh herbs like mint, tarragon, and radish) and feta cheese. Accompany with a glass of chilled Doogh (savory yogurt drink with dried mint).