Reshteh Polo - Persian Rice With Noodles

"This is one of my favorite dishes! I love being able to indulge in the best of carbs - basmati rice and reshteh noodles. You can find reshteh noodles at most Middle Eastern markets. It is a thin, flat pasta that kind of resembles capellini or fettuccine."
 
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Ready In:
1hr 45mins
Ingredients:
14
Serves:
4
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ingredients

  • 1 12 cups basmati rice
  • 14 cup orange peel, slivered
  • 5 dates
  • 14 cup raisins
  • 1 onion, diced finely
  • 4 ounces noodles, reshteh
  • 1 teaspoon cinnamon
  • 1 teaspoon saffron
  • 18 teaspoon turmeric
  • 14 cup water
  • 1 teaspoon spices, advieh (can be found at Middle Eastern Markets, but you can use vegetable or chicken bouillon)
  • 14 cup pistachios and almonds, slivered and toasted
  • 3 teaspoons butter
  • 2 tablespoons canola oil
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directions

  • In a large pot, saute onion until nice and golden.
  • Remove pits from dates and dice them.
  • In another pot, saute the reshteh noodles in butter until golden. Keep an eye on them, as they burn easily.
  • Prepare your basmati rice according to my "Persian Rice" recipe. When you add the rice to the water, add the reshteh noodles too.
  • Once the onion is nice and golden, add one tablespoon butter. Add turmeric and cinnamon. Give the pan a nice stir.
  • Add dates and raisins. Give the pan a stir.
  • Add orange peel. Season to taste with salt and pepper.
  • Note: if the ingredients seem kind of dry, add a tablespoon of butter.
  • After draining your rice and reshteh noodles, place 2 tablespoons canola oil in the bottom of the rice/reshteh pot and add enough water to cover the bottom.
  • Add one layer of rice/reshteh noodles to the pot.
  • Sprinkle 1/4 teaspoon of advieh spice (or bouillon).
  • Place half of the date-raisin-orange-peel-onion mixture on top.
  • Repeat with another layer of rice/reshteh noodles and the remainder of the date-onion mixture.
  • End the layering with the rice-reshteh noodles.
  • With the end of the spatula, make 5 holes to circumference the rice.
  • Cook covered on high for 10 minutes.
  • Ground the saffron and dissolve in 1/4 cup of hot water. Add 1 tablespoon butter t the saffron and mix well. Pour the saffron mixture over the rice.
  • Cover the top of the pot with a towel and cover with the lid. Steam rice on low for one hour.
  • Once the rice is done, place the rice in a dish and sprinkle the almonds and pistachios on top.
  • At the bottom of your pot you will find a crunchy rice delicacy Persians love, called tadigh. Break it into pieces with a spatula or spoon and serve in a separate dish.

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RECIPE SUBMITTED BY

<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p> 8740141"
 
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