Reshteh Polo (Persian Noodle Rice)

🛒 Ingredients

• Basmati Rice 100 g · 360 kcal
• Reshteh (Persian Noodles) 38 g · 139 kcal
• Vegetable Oil 14 g · 124 kcal
• Pitted Dates 25 g · 70 kcal
• Raisins 20 g · 60 kcal
• Saffron threads 0 g · 0 kcal
• Potatoes (for tahdig) 50 g · 38 kcal

👨‍🍳 Instructions

1. Rinse Basmati rice several times until water runs clear, then soak in lightly salted water for at least 30 minutes. Meanwhile, soak saffron threads in a tablespoon of hot water.
2. Bring a large pot of lightly salted water to a rolling boil. Drain the soaked rice and add it to the boiling water, cooking for 5-7 minutes until al dente.
3. Add the reshteh noodles to the rice for the last 2-3 minutes of cooking. The noodles should be soft but not mushy.
4. Drain the rice and noodles carefully through a colander. Rinse briefly with cool water to prevent sticking and set aside.
5. In the same pot, add 2-3 tablespoons of vegetable oil. Arrange thinly sliced potato rounds evenly at the bottom to form the tahdig layer.
6. Gently spoon half of the rice and noodle mixture over the potatoes. Sprinkle with some of the saffron water.
7. Add the remaining rice and noodle mixture, forming a small mound in the center. Drizzle with the remaining saffron water and another tablespoon of oil.
8. Cover the pot with a clean kitchen towel under the lid (to absorb steam) and cook on medium-high heat for 10 minutes, then reduce heat to low and steam for 45-50 minutes.
9. While the rice steams, in a small pan, lightly sauté the pitted dates and raisins in a little oil for 2-3 minutes until plump.
10. Once the rice is cooked, gently fluff it with a fork and mix in the sautéed dates and raisins. Serve immediately, carefully removing the crispy tahdig from the bottom of the pot.