Royal Reshteh Polo is a luxurious variation of the classic Persian dish, prepared with apricots, dried fruit, and mini meatballs, making it both flavorful and elegant.
According to Saed News' culinary section, Reshteh Polo is a beloved Persian dish that few can resist. In many Iranian cities, this dish is traditionally prepared for New Year's Eve (Nowruz) or Chaharshanbe Suri—an old custom believed to bring prosperity and success in life. Depending on personal taste, Reshteh Polo can be served with meatballs or chicken. Below, we’ll guide you through both methods.
This royal version of Reshteh Polo combines rice, toasted noodles, and meatballs with apricots and dried fruit, creating a dish perfect for festive gatherings. It's easy to prepare at home, so let's get started!
Ingredient | Quantity |
|---|---|
Rice | 3 cups |
Persian noodles (Reshteh Polo) | 1 cup |
Ground beef | 300 grams |
Onion | 2 (medium-sized) |
Dried apricots & dried fruit (plums or peaches) | 1 cup |
Brewed saffron | As needed |
Potatoes (for crispy tahdig) | 2 |
Sesame seeds | As needed |
Salt, black pepper, turmeric | As needed |
Oil | As needed |
Soak the rice in water with a little salt for at least 3 hours (preferably overnight).
Soak the dried apricots and fruit in water to soften them.
Grate 1 onion and mix it with the ground beef, adding salt, pepper, and turmeric. Knead well and shape into small meatballs.
Heat some oil in a pan, fry the meatballs until golden brown, then remove them from the pan.
Thinly slice the second onion and sauté it in the same pan until caramelized.
Add the soaked apricots and dried fruit, followed by salt, pepper, turmeric, and brewed saffron.
Mix well and let the flavors blend for a few minutes, then turn off the heat.
Bring a large pot of water to a boil, then drain and rinse the soaked rice before adding it to the boiling water.
In the last two minutes of boiling, add the reshteh polo (toasted Persian noodles) and stir.
Drain the rice and noodles in a colander.
Grease the bottom of a pot with oil and sprinkle some sesame seeds.
Layer thin potato slices at the bottom (for a crispy tahdig).
Start layering rice and noodles, then add the meatballs and fruit mixture. Repeat the layering until all ingredients are used.
Pour a little brewed saffron over the top and cover the pot with a tight lid.
Steam over low heat for 45 minutes.
Once ready, fluff the rice and serve this fragrant, golden dish with fresh herbs and yogurt. Enjoy!
Soak rice for at least 3 hours, or preferably overnight, for better texture.
Boil rice over medium-high heat and stir gently to prevent breakage.
The rice is ready to drain when it softens on the outside but remains slightly firm inside.
After draining, rinse the rice with cold water to stop the cooking process and remove excess salt.
For longer rice grains, add a small cup of cold water to the boiling rice before draining.
Always use highly concentrated brewed saffron. The more diluted it is, the more you'll need to achieve the desired color.
For the best saffron infusion, grind pure saffron into a fine powder, then mix 1 teaspoon of saffron with 2 tablespoons of boiling water and 2 ice cubes.
The shock from ice melting helps release a stronger color and aroma.
Store brewed saffron in the freezer and let it thaw at room temperature before use.
This dish is a symbol of prosperity and warmth, perfect for festive gatherings. Whether for Nowruz, Chaharshanbe Suri, or a special dinner, this royal Reshteh Polo will impress everyone at the table. Bon appétit!
