Reshteh Polo (Persian Noodle Rice)

Reshteh polo is a fragrant rice and noodle dish often served at Nowruz (Iranian New Year) for lunch or dinner. You can obtain the roasted noodles from Iranian markets or online. The noodles in this dish symbolize pleasurable wishes for the new year. This description is prepared afterward crispy, saffron-tinged potato tahdig.

The ingredient of Reshteh Polo (Persian Noodle Rice)

1. 1 cup basmati rice
2. 3u2009u00bd tablespoons kosher salt, separated
3. u00bc teaspoon saffron threads
4. 2 tablespoons boiling water
5. u00bd (8 ounce) package roasted noodles
6. u00bc cup grapeseed oil
7. kosher salt to taste (such as Diamond Crystalu00ae)
8. 2 medium gold potatoes, sliced into quarter rounds
9. u00bc cup boiling water
10. 2 tablespoons unsalted butter, melted
11. 3 tablespoons unsalted butter
12. 6 Medjool dates, pitted and quartered
13. u00bd cup golden raisins, rinsed and drained
14. u00bc teaspoon arena cinnamon

The instruction how to make Reshteh Polo (Persian Noodle Rice)

1. Place rice in a medium bowl and cover in imitation of tepid water. Gently swish it re when your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, just about 7 rinses. Cover rice like cold water, build up 1/2 tablespoon salt, trouble gently, and soak for 1 hour. Drain rice without rinsing.
2. Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl in imitation of 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
3. Fill a 5-quart nonstick pot as soon as 9 cups water and bring to a boil beyond medium-high heat. build up 3 tablespoons salt and campaign until dissolved. postponement roasted noodles into thirds and build up to the boiling water following the rice. demonstrate bearing in mind gently, and watch on purpose as it cooks so water does not boil over. Taste water for salt and accustom yourself accordingly. Cook until the first rice grain pops taking place in the works to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until throb in the region of the outside but still truth to the bite roughly speaking the inside, 6 to 8 minutes more.
4. Drain rice and noodles in a colander and rinse unexpectedly in imitation of lukewarm water and a spray faucet to rinse off other starch. Taste and gently rinse anew once again if too salty. Set aside to drain completely. Wash and dry the pot.
5. Place the clean pot more than medium heat. ensue oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated later the oil mixture. Tightly overlap potato slices in a single addition covering the bottom of the pot to create the tahdig layer.
6. Gently scatter rice-noodle union greater than the tahdig in a pyramid shape, making determined potatoes are enormously covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into the rice and noodles a few times, visceral careful not to hit the tahdig; this will take over steam to leave suddenly while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.
7. Meanwhile, adjoin 1/4 cup boiling water subsequent to 2 tablespoons melted butter and unshakable saffron water. Lay a kitchen towel out on the subject of with reference to a heatproof surface.
8. Test the tahdig by quickly tapping the side of the pot in imitation of a wooden spoon. later the pot sizzles, remove it from the heat. cut off surgically remove the lid and place it concerning the kitchen towel, physical careful that none of the condensation drips into the pot. Wrap the towel more or less the lid and affix the ends at the top by the handle so they will not hang near the heat source. Drizzle the butter mix beyond the rice and cover taking into account bearing in mind the towel-wrapped lid.
9. Place a heat diffuser in the region of a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, roughly more or less 35 minutes. Remove from the heat and place concerning a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will forgiveness easily.
10. Meanwhile, melt 3 tablespoons butter in a small pan exceeding medium heat. amass dates, raisins, and cinnamon; sprinkle taking into account bearing in mind a little salt. Cook and excite until dates are glistening and soft, 3 to 5 minutes.
11. Gently scatter rice concerning a platter and cut off surgically remove potato tahdig pieces and assistance on the side. Sprinkle raisin-date sauce exceeding top.

Nutritions of Reshteh Polo (Persian Noodle Rice)

calories: 287.4 calories
carbohydrateContent: 44.6 g
cholesterolContent: 15.3 mg
fatContent: 11.7 g
fiberContent: 2.4 g
proteinContent: 3.7 g
saturatedFatContent: 4.3 g
servingSize:
sodiumContent: 2123.5 mg
sugarContent: 15.7 g
transFatContent:
unsaturatedFatContent: