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Reshteh Polo (Persian Noodle Rice)
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Prep Time: 35 minutes
Cook Time: 130 minutes
Total Time: 165 minutes
Fragrant rice and noodle dish with crispy saffron potato tahdig, perfect for Nowruz lunch or dinner.
Ingredients:
2tablespoons boiling water
1cupbasmati rice
3.5 tablespoons kosher salt, divided
0.25 teaspoonsaffron threads
0.5 (8 ounce) package roasted noodles
0.25 cupgrapeseed oil
kosher salt to taste (such as Diamond Crystal®)
2 medium gold potatoes, sliced into quarter rounds
0.25 cupboiling water
2tablespoons unsalted butter, melted
3tablespoons unsalted butter
6Medjool dates, pitted and quartered
0.5 cupgolden raisins, rinsed and drained
0.25 teaspoonground cinnamon
Instructions:
In a medium bowl, submerge the rice in tepid water. Swirl it gently with your fingers to release the starches, then tilt the bowl to discard the water. Repeat until the water runs clear, about 7 times. Pour cold water over the rice, sprinkle with 1/2 tablespoon of salt, stir gently, and let it soak for 1 hour. Drain the rice without rinsing.
Grind saffron threads into powder using a mortar and pestle. Combine with 2 tablespoons of boiling water in a small bowl. Stir well, cover, and leave the saffron water to infuse.
In a 5-quart nonstick pot, bring 9 cups of water to a boil over medium-high heat. Stir in 3 tablespoons of salt until dissolved. Break roasted noodles into thirds and add to the boiling water along with the rice. Be cautious as it cooks to prevent water from boiling over. Taste for salt levels and adjust as needed. Once the first rice grain pops up, set a timer for 4 minutes. Cook, skimming off any foam, until the timer ends. Test the rice for doneness and continue to cook for 6 to 8 minutes until tender outside but still slightly firm inside.
Strain rice and noodles in a colander, rinse promptly under lukewarm water using a spray faucet to remove excess starch. Taste, rinse gently again if overly salty, and let it drain thoroughly. Clean and dry the pot before proceeding.
Place the clean pot over medium heat, then add oil, 1 tablespoon saffron water, and a pinch of salt. Swirl the pot to coat the bottom and lower sides with the oil mixture. Overlap potato slices in a single layer to create the tahdig layer.
Spread the rice-noodle mixture delicately over the tahdig in a pyramid shape, ensuring the potatoes are fully covered and gently shifting noodles away from the edges of the pot. Lightly poke the handle of a wooden spoon into the rice and noodles a few times, being mindful not to touch the tahdig; this will help release steam during cooking. Cover and cook until steam is visible escaping from the lid and the tahdig begins to set, approximately 10 minutes.
Combine 1/4 cup boiling water with 2 tablespoons melted butter and the rest of the saffron water. Place a kitchen towel on a heatproof surface.
Tap the side of the pot with a wooden spoon to test tahdig. Once the pot sizzles, remove it from the heat. Carefully place the lid on a kitchen towel to avoid condensation dripping. Secure the ends of the towel around the lid handle to keep them away from the heat source. Drizzle the butter mixture over the rice and cover with the towel-wrapped lid.
1. Place a heat diffuser on a burner set to low or medium-low heat. Return the pot to the stove and cook for about 35 minutes until crispy, rotating it a few times.
2. Remove from the heat and let it sit on a damp kitchen towel, uncovered, for 5 minutes to ensure the tahdig releases easily.
In a small pan over medium heat, melt 3 tablespoons of butter. Add dates, raisins, cinnamon, and a sprinkle of salt. Cook and stir until the dates are glossy and soft, for about 3 to 5 minutes.
Spread the rice delicately on a platter, set aside the potato tahdig pieces to serve separately, and generously drizzle the raisin-date sauce on top.