RESHTEH POLO
Reshteh polo is a classic Iranian rice dish that's common for Nowruz (Persian New Year). It's traditionally made with reshteh polo, which translates to "noodles for rice." Since this type of noodle is challenging to find outside of Iran, I've developed this recipe using vermicelli which, when toasted, closely resembles the Persian noodles. This dish is usually served with saffron chicken for the New Year.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the rice and noodles: Sprinkle the saffron on the ice cubes and set aside to melt. This will be your bloomed saffron.
- Rinse the rice in a bowl a few times until the water runs clear. Drain and set aside.
- Melt the butter in a large saucepan over medium-low heat. Add the vermicelli and saute until the noodles turn deep brown but do not burn, 6 to 8 minutes. Set aside.
- Fill a 6-quart pot halfway with water and bring to a boil over medium-high heat. Add 2 tablespoons salt and the rice. Simmer over medium heat until the rice is al dente (if you press a grain between your thumb and index finger, it should break but still be firm in the center), about 7 minutes. Add the vermicelli to the pot and cook for 1 minute. Drain the rice and vermicelli in a colander and rinse briefly with cold water. Reserve the pot.
- Peel the potato and cut it into 1/4-inch-thick slices. Add the vegetable oil to the reserved pot and sprinkle with the turmeric. Arrange the potato slices over the bottom of the pot. Spoon a third of the rice and vermicelli mix over the potatoes and sprinkle with 1/2 teaspoon of the cinnamon and a pinch of salt. Repeat with half of the remaining rice and vermicelli mix and another 1/2 teaspoon cinnamon and pinch of salt. End with the remaining rice and cinnamon and another pinch of salt.
- Set the pot back medium heat. Poke 5 holes in the rice using the end of a wooden spoon. Wrap the lid in a kitchen towel and cover the pot. Cook until the rice is tender and the potatoes are easily pierced with a paring knife with no resistance, 25 to 35 minutes.
- For the toppings: Meanwhile, melt the butter in a large skillet over medium-low heat. Saute the raisins until plump and shiny, about 1 minute. Transfer to a bowl. Heat the vegetable oil in the same skillet. Add the onions and saute until golden and tender, about 10 minutes.
- When the rice mixture is ready, transfer 1/2 cup of it to a bowl, add 2 tablespoons of the bloomed saffron and mix with a spoon. Spoon the remaining rice onto a platter and arrange the potatoes around it. Top with the saffron-flavored rice, onions and raisins.
RESHTEH POLO - PERSIAN RICE WITH NOODLES
This is one of my favorite dishes! I love being able to indulge in the best of carbs - basmati rice and reshteh noodles. You can find reshteh noodles at most Middle Eastern markets. It is a thin, flat pasta that kind of resembles capellini or fettuccine.
Provided by Barbell Bunny
Categories Long Grain Rice
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, saute onion until nice and golden.
- Remove pits from dates and dice them.
- In another pot, saute the reshteh noodles in butter until golden. Keep an eye on them, as they burn easily.
- Prepare your basmati rice according to my "Persian Rice" recipe. When you add the rice to the water, add the reshteh noodles too.
- Once the onion is nice and golden, add one tablespoon butter. Add turmeric and cinnamon. Give the pan a nice stir.
- Add dates and raisins. Give the pan a stir.
- Add orange peel. Season to taste with salt and pepper.
- Note: if the ingredients seem kind of dry, add a tablespoon of butter.
- After draining your rice and reshteh noodles, place 2 tablespoons canola oil in the bottom of the rice/reshteh pot and add enough water to cover the bottom.
- Add one layer of rice/reshteh noodles to the pot.
- Sprinkle 1/4 teaspoon of advieh spice (or bouillon).
- Place half of the date-raisin-orange-peel-onion mixture on top.
- Repeat with another layer of rice/reshteh noodles and the remainder of the date-onion mixture.
- End the layering with the rice-reshteh noodles.
- With the end of the spatula, make 5 holes to circumference the rice.
- Cook covered on high for 10 minutes.
- Ground the saffron and dissolve in 1/4 cup of hot water. Add 1 tablespoon butter t the saffron and mix well. Pour the saffron mixture over the rice.
- Cover the top of the pot with a towel and cover with the lid. Steam rice on low for one hour.
- Once the rice is done, place the rice in a dish and sprinkle the almonds and pistachios on top.
- At the bottom of your pot you will find a crunchy rice delicacy Persians love, called tadigh. Break it into pieces with a spatula or spoon and serve in a separate dish.
Nutrition Facts : Calories 575.9, Fat 17.8, SaturatedFat 3.4, Cholesterol 31.5, Sodium 68.4, Carbohydrate 94.3, Fiber 6.8, Sugar 13.7, Protein 12.3
RESHTEH POLO (TOASTED VERMICELLI RICE)
Enjoy this Persian-inspired toasted egg vermicelli rice as part of a family feast. It's ideal for celebrating the Iranian New Year
Provided by Sabrina Ghayour
Categories Side dish
Time 47m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Heat the oil in a medium-sized, preferably non-stick saucepan with a lid, over a medium heat. Add the onions and cook for around 8 mins, until softened, then add the vermicelli and turn to coat in the oil. Tip in the butter and stir until melted. At this point you want the butter to help toast the vermicelli to a lovely even brown colour without burning the butter or the vermicelli.
- Once the vermicelli is browned (not just golden) add the rice, some salt and pepper, and mix well together until evenly combined. Pour over 800ml cold water, cover with a lid and cook on a medium heat (low if using gas) and cook for 30 mins, until the rice on top is cooked. Fluff up with a fork and serve. It's desirable to have 'tahdig', which is Persian for a crunchy rice crust that you can serve in pieces atop the rice.
Nutrition Facts : Calories 447 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.56 milligram of sodium
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- For making Reshteh polo with chicken, you need to cook the chicken breasts first. To do so, fry the onions with a mixture of oil and butter. Roast the chicken with 2 tablespoon of onions and condiments like pepper, turmeric and salt. When the chicken changes color to white and a bit golden, add some (about a glass) water to it, bring to a boil, then reduce heat to medium-low, cover and simmer.
- When the chicken is cooked finely, almost 5 millimeters of the liquid is left in the pot. Rest the chickens of the pot and let them cool a bit. Then shred the flesh and return the meat to the previous pot. Add some butter, brewed saffron and roast them a bit.
- Add the cinnamon to the roasting shredded chicken breasts. Let the particles absorb the remaining water then remove the meat and put aside. The chickens should not be too dry.
- Clean out the pot you cooked the meat in and pick another one. Pour water in both and bring to the boil. Add some salt and oil to the water, put Reshteh noodles and rice separately in the bowls. Better to break the noodles beforehand. Parcook noodles (as in Macaroni) and rice. Rinse the Reshteh noodles and add them to the parboiling rice and stir. Rinse them all and put aside.
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