Reshteh polo is one of the Persian foods that you just can’t say ‘no’ to. In many cities of Iran, the Reshteh Polow is made as to the dinner of the Nowruz (Persian new year). Reshteh polo is cooked and served according to the taste of people with different ingredients. Reshte polo is cooked with saffron chicken, meatballs, turkey meat or smoked fish, lentils, raisins, barberry, and dates in various parts of Iran.
- 2½ cup of rice
- 30gr reshteh (toasted noodles)
- butter or vegetable oil
- ½ teaspoon bloomed saffron
- 1 large yellow onion
- ½ cup raisins
- ½ cup dates
Cut reshte into small sized pieces. Set aside. Rinse rice under cool water before cooking. Let rice soak in 4 cups of water for couple of hours, you can reduce the cooking time rice. Add 2 or 3 tablespoon of salt to rice.
Pour 5 cups of water into a large non-stick pot and let it boil.
Drain the rice water and slowly pour it into a pot of boiling water. Increase the heat until the water and rice are boiled, add the noodles into boiling water and let it cook for about 7 to 10 minutes. Test the rice to be ready. The rice should be soft outside and firm inside. Noodles should also be slightly soft and slightly stiff. Then rinse rice and reshteh with cool water.
Rinse the pot and place it on a heat, add 2 to 3 tablespoons of oil or butter and 1 to 2 tablespoon of bloomed saffron in a saucepan. Use a large paddle spoon to pour the rice into the pot and into the pyramid form.
Without placing the lid, place the pot on the flame for about 5 to 7 minutes, when the steam starts to come out, then pour a cup of water and put the lid on the pan and lower the flame and let it cook it for 45 minutes.
In a medium-sized pan, sauté onion with oil until golden. Add raisins, dates and saute lightly for 5 minutes. Set aside.
After rice has cooked, mix some bloomed saffron with some rice and sprinkle on it.
Serve reshteh polow on a platter and and garnish with fried onions, raisins and dates and goosht ghelgheli(small meatballs).