Persian noodle rice cooked with caramelized onions and raisins — a Nowruz tradition.
Reshteh Polo is a special Persian rice dish eaten at Nowruz (New Year) and Sizdah Bedar (13th day celebration). Persian noodles (reshteh) are layered through basmati rice, symbolizing the threads of life. Topped with a sweet-savory mixture of caramelized onions and raisins (or dates), it is a dish full of symbolism and deep flavor. The noodles add a unique chewy texture to the otherwise fluffy rice.
Serves 6
Cook onions in butter over medium-low heat for 30 minutes until deeply golden. Add cinnamon and raisins, cook 5 more minutes.
Break noodles into 5cm pieces. Boil briefly until just cooked. Drain.
Boil rice in salted water 6 minutes. Drain.
In a buttered pot, layer rice with noodles, making holes for steam. Add saffron water. Cook covered with towel-wrapped lid: 5 minutes high, then 45 minutes low.
Flip onto platter. Top with caramelized onion and raisin mixture.
The sweetness of raisins and caramelized onions is essential to the flavor profile.
If you can't find reshteh, use thin Chinese vermicelli.
Add sautéed mushrooms to the topping.
Use dates instead of raisins for a richer sweetness.
Refrigerate up to 3 days.
Reshteh Polo is eaten on Nowruz because noodles symbolize untangling the difficulties of the new year and ensuring fortune.
Persian grocery stores. Thin Chinese rice vermicelli or spaghetti broken short are good substitutes.
Per serving (400g / 14.1 oz) · 6 servings total
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