Reshteh Polo: A Symphony of Rice and Noodles

Growing up, the scent of saffron and cinnamon wafting from my grandmother’s kitchen was the ultimate signal of a special occasion. Among the many beloved dishes that graced our table, Reshteh Polo held a particularly cherished place. It wasn’t just the delightful interplay of fluffy basmati rice and tender noodles, but the sweet and savory harmony of dates, raisins, and caramelized onions that truly captured my heart. Each spoonful was a journey, a taste of tradition and comfort that I still crave to this day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4
• Yield: Noodles and Rice Dish
• Dietary Type: Can be made Vegan with oil substitution

Ingredients

Here’s what you’ll need to create this comforting classic:

• 1 ½ cups basmati rice
• ¼ cup orange peel, slivered
• 5 dates, pitted
• ¼ cup raisins
• 1 onion, diced finely
• 4 ounces reshteh noodles (thin, flat pasta found at Middle Eastern markets)
• 1 teaspoon cinnamon
• 1 teaspoon saffron threads
• ⅛ teaspoon turmeric
• ¼ cup water (for saffron)
• 1 teaspoon spices, advieh (or vegetable/chicken bouillon)
• ¼ cup pistachios and almonds, slivered and toasted (for garnish)
• 3 teaspoons butter (or use oil for vegan)
• 2 tablespoons canola oil (or other neutral oil)

Equipment Needed

• Large pot or Dutch oven
• Medium saucepan
• Small bowl (for saffron)
• Spatula
• Serving dish

Instructions

Let’s embark on the journey of creating this exquisite Persian rice and noodle dish.

1. Begin by preparing the flavorful components. In a large pot, sauté the finely diced onion over medium heat until it turns a beautiful, golden brown. This caramelization is key to the dish’s depth of flavor.
2. While the onions are sautéing, remove the pits from your dates and dice them into small, manageable pieces.
3. In a medium saucepan, sauté the reshteh noodles in 3 teaspoons of butter over medium-low heat. Watch them closely, as these delicate noodles can burn easily. Continue to sauté until they achieve a lovely golden-brown hue.
4. Now, it’s time to prepare the basmati rice. Cook your basmati rice according to your preferred method. Many Persian households have a specific way of cooking their rice, often involving rinsing and par-boiling. For this recipe, when you are ready to add the rice to the cooking water, also add the sautéed reshteh noodles to the same pot.
5. Return to the large pot where your onions are toasting. Once the onion is nicely golden, add 1 tablespoon of butter to the pot. Stir in the turmeric and cinnamon, giving the pan a good stir to meld the spices with the onions.
6. Next, add the diced dates and the raisins to the onion and spice mixture. Give the pan a stir to combine everything beautifully.
7. Finally, add the slivered orange peel to the date and raisin mixture. Season to taste with salt and pepper.
8. Note: If the mixture in the pan appears a bit dry, add another tablespoon of butter to moisten it.
9. Once your rice and reshteh noodles have been cooked and drained, prepare your main cooking pot. Add 2 tablespoons of canola oil to the bottom of the rice/reshteh pot. Then, add enough water to just cover the bottom of the pot. This oil and water layer will help create the coveted tadigh, the crispy rice layer at the bottom.
10. Carefully add one layer of the rice/reshteh noodle mixture to the pot, spreading it evenly.
11. Sprinkle ¼ teaspoon of advieh spice (or crumbled bouillon) evenly over this layer.
12. Next, place half of the date-raisin-orange-peel-onion mixture you prepared earlier on top of the rice and noodle layer.
13. Repeat the layering process: add another layer of rice/reshteh noodles, followed by the remainder of the date-onion mixture.
14. End the layering with a final, top layer of the rice-reshteh noodles.
15. To encourage steam circulation and even cooking, use the end of a spatula to make about 5 holes that go down through the layers of rice, reaching towards the bottom of the pot.
16. Cover the pot tightly. Cook on high heat for 10 minutes. This initial high heat helps to create the steam needed for fluffy rice.
17. While the rice is steaming, prepare the saffron infusion. Grind the saffron threads into a fine powder (you can use a mortar and pestle or the back of a spoon). Dissolve the ground saffron in ¼ cup of hot water. Add 1 tablespoon of butter to the saffron water and mix well until the butter is incorporated.
18. After the initial 10 minutes of high heat cooking, pour the saffron mixture evenly over the top layer of rice.
19. To ensure optimal steaming, cover the top of the pot with a clean kitchen towel, and then place the lid securely on top of the towel. This creates a tight seal.
20. Reduce the heat to low and steam the rice for one hour. This slow steaming allows the flavors to meld and the rice to become perfectly tender.
21. Once the rice is done, it’s time to serve. Carefully place the rice onto a serving dish.
22. Sprinkle the slivered and toasted pistachios and almonds over the top of the rice for a delightful crunch and visual appeal.
23. At the bottom of your pot, you will discover the prized tadigh – the wonderfully crunchy rice delicacy that Persians adore. Break the tadigh into pieces with a spatula or spoon and serve it in a separate dish.

Expert Tips & Tricks

To elevate your Reshteh Polo experience, consider these professional insights:

• The Saffron Soak: For the most vibrant color and potent aroma from your saffron, use hot (but not boiling) water to dissolve it. Allow it to steep for at least 10-15 minutes before pouring over the rice.
• Noodle Toasting Technique: When toasting the reshteh noodles, using a lighter-colored, heavy-bottomed pan can help you better judge their browning. Keep the heat medium-low and stir constantly to ensure even toasting without burning.
• Onion Caramelization Mastery: For deeply caramelized onions, slice them thinly and cook them slowly. Resist the urge to rush this process; the sweetness developed is unparalleled.
• Tadigh Assurance: The key to a good tadigh is the oil and water at the bottom of the pot. Ensure there’s enough to form a shallow layer and that the initial 10 minutes of high heat cooking are adhered to before reducing to a gentle steam.
• Advieh Spice Blend: If you can find a good quality advieh spice blend, it will add authentic Persian complexity. If not, a good vegetable or chicken bouillon cube, crumbled finely, will offer a savory base.

Serving & Storage Suggestions

Reshteh Polo is a dish that shines when served warm. Present it family-style from a large platter, showcasing the colorful mixture of noodles, rice, fruits, and nuts. The golden-brown tadigh, served separately, is a treasure to be savored by those who appreciate a delightful crunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a tablespoon or two of water to re-moisten the rice, or microwave until heated through. While tadigh is best enjoyed fresh, any leftover pieces can be gently reheated in a dry skillet or in the oven to regain some crispness.

Nutritional Information

This information is an estimation and can vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	576 kcal
Total Fat	18 g	23%
Saturated Fat	3.4 g	17%
Cholesterol	31.5 mg	10%
Sodium	68.4 mg	2%
Total Carbohydrate	94.3 g	31%
Dietary Fiber	6.8 g	27%
Sugars	13.7 g	54%
Protein	12.3 g	24%

Note: The ‘Calories from Fat’ value of 159g and the associated daily value percentage in the original data seem to be a data entry anomaly. This table provides a standard breakdown.

Variations & Substitutions

While this recipe is a classic, there’s always room for personalization:

• Vegan Adaptation: To make this dish entirely vegan, simply substitute the butter with an equal amount of your preferred neutral oil (like canola, vegetable, or even a light olive oil) for sautéing the noodles and onions.
• Nutty Enhancements: Feel free to experiment with other nuts like slivered pistachios, blanched almonds, or even walnuts, all toasted for added flavor.
• Citrus Zest: If you find slivered orange peel too strong, you can substitute with the zest of half an orange for a subtler citrus note.
• Spice Level: For a touch of warmth, a pinch of black pepper or a tiny amount of chili flakes could be added to the onion and spice mixture.

FAQs

Q: Where can I find reshteh noodles?
A: Reshteh noodles are commonly found in Middle Eastern or specialty international food markets. They are a thin, flat noodle, sometimes resembling capellini or fettuccine in appearance.

Q: What is advieh spice and can I substitute it?
A: Advieh is a Persian spice blend that typically includes ingredients like cinnamon, cumin, cardamom, cloves, and black pepper. While a good advieh is ideal, a crumbled vegetable or chicken bouillon cube can provide a savory base if advieh is unavailable.

Q: How do I ensure my rice is fluffy and not mushy?
A: Proper rinsing of basmati rice is crucial to remove excess starch. Additionally, cooking the rice with the noodles in the correct water ratio and allowing it to steam undisturbed for the specified time will help achieve a fluffy texture.

Q: What makes the bottom layer of rice (tadigh) so special?
A: Tadigh is the crispy, golden-brown layer of rice that forms at the bottom of the pot due to the oil and initial high-heat cooking. It’s a highly prized element of Persian rice dishes, offering a delightful contrast in texture.

Q: Can I add other ingredients to the date and raisin mixture?
A: While dates and raisins are traditional, you could experiment with adding a small amount of dried cranberries or finely chopped apricots for a different fruity tang.

Final Thoughts

Reshteh Polo is more than just a meal; it’s a comforting embrace, a taste of home for many, and a delightful culinary discovery for those new to Persian cuisine. The interplay of textures and flavors—the tender noodles, fluffy rice, sweet fruits, aromatic spices, and the coveted crispy tadigh—creates a truly satisfying experience. Gather your ingredients, embrace the process, and savor every spoonful of this timeless dish. I hope it brings as much joy to your table as it has to mine.