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Reshteh polo is one of the most authentic Iranian dishes with a historical background. In the old days, women used to prepare these noodles (reshteh) in different thicknesses (for different purposes) at home. Certainly, the food quality was much higher than today’s Reshteh Polo (Persian Noodle Rice).
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Ā In some areas (especially Tabriz), this food is cooked as the dinner of the last Wednesday before Nowruz (Chaharshanbe Suri), And some others believe this food should serve at the night of the new year; in addition to the night of the new year, They believed that eating Reshteh polo on this night will make things going well of the family in the coming year. Of course, this custom is still more or less observed among the noble families of Tabriz.
In this article of Cookery Magazine, I will tell you one of the most delicious and complete recipes for cooking this cuisine.
Reshteh polo Ingredients
| Rice | 3 cups |
| rice noodles | 150 grams |
| potato | 1 large piece |
| Mince Meat | 350 grams |
| an onion | 2 medium sizes |
| Rice Raisins | 1 cup |
| Brewed saffron | 2 tablespoons |
| Salt and black pepper | As it needed |
| Turmeric and oil | As it needed |
How to make Persian Noodle Rice
The first step:
To prepare aristocratic Reshteh Polo (Persian Noodle Rice), first wash the rice and keep it in a suitable bowl, then add a teaspoon of salt and add as needed water as it wants, attention that the water level is two knuckles higher than the rice. Let the rice soak for 2 hours. Then add a teaspoon of salt and 1 tablespoon of liquid oil to a suitable pot that we fill half with water and put on the heat.
The second step:
After the water boils, we add the soaked rice to it, then chop the rice noodles and add them to the pot. Now we let the rice and noodles get soft in about 5 to 10 minutes; then we rinse them. Now we put a suitable pot on the heat and pour some oil in it. After the oil get hot, cut the potato into rings and put the bottom of the pot as “Tahdig,” then add the drained rice and noodles to the pot.
The third step:
In this phase, we pour a tablespoon of oil on the rice, then spread the brewed saffron on the rice and cover the pot to let the rice brew for 45 minutes to an hour. Now we are going to prepare tiny Persian meatballs (kofteh ghelgheli). For meatballs, we grate the onions and transfer them to a suitable bowl after removing the excess water. Next, add the minced meat to the bowl along with some salt, black pepper and turmeric and mix well.
The fourth step:
To combine the ingredients completely, Knead them by hand for 10 minutes. Then we put a cellophane on the bowl and put it in the refrigerator for 30 minutes to rest the meat. After we take it out of the refrigerator, we shape it like a meatball. After that, we fry the little meatballs in the oil and keep them aside. Next, we fry the raisins in oil for a few minutes, and when the Reshteh Polo (Persian Noodle Rice) are cooked, we decorate them with those little meatballs and raisins and serve them.
Ultimately, it can be concluded that whenever you have an Iranian or Asian guest, one of the original dishes on your colorful tables could be Reshteh Polo, especially if you have a guest from Tabriz. Donāt forget to have a Reshteh Polo dish between your Nowroz (new year) dishes.
And finally, I would like to thank those who took the time to read this article about Reshteh Polo. It is hoped that among the delicious foods of different societies, Iranian food is gaining more and more fans daily.
Frequently Asked Questions
What is Reshteh Polo?
Reshteh Polo is a traditional Persian dish that is a mixture of rice and noodle.
Does it include meat?
Yes, but you can eliminate meat from the recipe or even use chicken.
