Reshteh Polo, a classic Persian dish, combines fragrant basmati rice with delicate reshteh (Persian noodles), creating a savory rice dish that's perfect for special occasions. The noodles are lightly fried and blended into the rice, adding texture and flavor. Often served during Nowruz (Persian New Year) and other celebrations, Reshteh Polo is rich in flavor and tradition. With hints of cinnamon, cardamom, and turmeric, this dish embodies the essence of Persian comfort food. Whether paired with kebab or served as a stand-alone dish, Reshteh Polo is a delightful treat for the senses.
Key Information
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Number of Servings: 6
Serving Size: 1/6th of the total dish
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 7g
- Carbohydrates: 54g
- Fat: 9g
- Fiber: 3g
- Sodium: 200mg
Dietary Information:
- Vegetarian
- Gluten-free (if using gluten-free noodles)
- Nut-free
Ingredients List
- 2 cups (400g) basmati rice
- 1/2 cup (60g) reshteh (Persian noodles, or substitute with angel hair pasta or any thin noodles)
- 2 tablespoons unsalted butter or olive oil
- 1 large onion, finely sliced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 4 cups (960ml) water
- Salt, to taste
- 1/4 cup vegetable or chicken broth (optional, for richer flavor)
- 2 tablespoons golden raisins (optional, for a sweet touch)
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 tablespoons toasted slivered almonds or pistachios (optional, for garnish)
Detailed Method of Preparation
Prepare the Rice:
Start by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes to ensure the grains cook evenly and fluff up. After soaking, drain the rice.Cook the Noodles:
In a large, heavy-bottomed pan, heat 1 tablespoon of butter or olive oil over medium heat. Add the reshteh (Persian noodles) and fry them until golden brown, stirring frequently. This step enhances the flavor of the noodles and gives them a crisp, slightly toasted texture. Once fried, remove the noodles from the pan and set them aside.Cook the Onions and Spices:
In the same pan, add the remaining butter or oil. Sauté the sliced onion over medium heat until golden brown and caramelized, about 10-12 minutes. Stir in the turmeric, cinnamon, cumin, and cardamom, allowing the spices to bloom in the hot oil for 1-2 minutes.Combine Rice and Noodles:
Add the soaked and drained rice to the pan with the caramelized onions and spices. Gently stir to combine, ensuring the rice is coated with the spice mixture. Pour in the water (and broth, if using), and add salt to taste. Bring to a boil, then reduce the heat to low and cover the pot. Let the rice steam for 15-20 minutes, or until the rice is tender.Mix in the Noodles:
Once the rice is almost cooked, gently fold in the fried noodles and the golden raisins (if using). Cover the pot and let it cook on very low heat for an additional 10-15 minutes, allowing the noodles to soften and absorb the rice’s flavor.Serve and Garnish:
Once cooked, carefully fluff the rice with a fork. Transfer to a serving dish, and garnish with chopped parsley, toasted slivered almonds or pistachios for extra flavor and texture. Serve hot as a side dish or as the main course.
Tips for Culinary Success
- Soaking Rice: Soaking the rice is crucial for achieving fluffy and separate grains. It also helps remove excess starch.
- Frying the Noodles: Frying the noodles gives them a crispy texture and deep flavor, which enhances the dish. Be careful not to burn them, as they can become bitter.
- Spices: The traditional spices used in Reshteh Polo are turmeric, cinnamon, cumin, and cardamom, which lend warmth and depth to the dish. Adjust the spices according to your taste, but try to keep the balance intact.
- Golden Raisins: The sweet addition of golden raisins is optional, but they provide a lovely contrast to the savory rice and fried noodles. If you don't have golden raisins, you can substitute them with regular raisins or omit them entirely.
- Noodle Substitute: If you can't find reshteh, you can use thin egg noodles or even broken-up pieces of spaghetti. However, reshteh adds a distinct texture that’s traditional to the dish.
Frequently Asked Questions (FAQs)
1. Can I make Reshteh Polo ahead of time?
Yes, you can make Reshteh Polo a day in advance. Let the dish cool to room temperature and store it in the refrigerator. Reheat gently on the stovetop, adding a little water or broth if needed to prevent it from drying out.
2. Can I use regular pasta instead of reshteh?
Yes, you can substitute reshteh with regular thin pasta, such as angel hair pasta or even spaghetti. Just break it into small pieces before frying and adding to the rice.
3. Can I add meat to Reshteh Polo?
While traditionally a vegetarian dish, you can easily add cooked chicken, lamb, or beef for a non-vegetarian version. Simply stir in the cooked meat towards the end of the cooking process.
4. Is Reshteh Polo gluten-free?
No, reshteh (Persian noodles) typically contains gluten. If you're following a gluten-free diet, you can substitute gluten-free noodles or rice vermicelli.
5. What do I serve with Reshteh Polo?
Reshteh Polo is often served as a side dish with kebab (especially Joojeh Kebab or Koobideh Kebab), but it can also stand alone as a main dish. It pairs wonderfully with fresh yogurt and a side of Persian salad or pickles.