SAEDNEWS: This complete guide provides a step-by-step recipe for authentic Reshteh Polo, including all the tips and tricks to create a festive Persian rice dish with a golden tahdig. With this recipe, you can bring the irresistible aroma of this traditional Iranian dish into your home and enjoy every bite.
According to the cooking section of SaedNews, Reshteh Polo is one of Iran’s most beloved traditional dishes, especially popular during Nowruz (Persian New Year) celebrations. This aromatic and flavorful rice dish can be prepared easily at home without complicated ingredients. In this guide, we’ll show you how to make simple Reshteh Polo authentically and step by step, so you can serve this memorable dish to your family and guests with the best results.
Persian rice: 3 cups
Reshteh noodles (thin wheat noodles): 150 grams
Vegetable oil or butter: as needed
Salt: as needed
Strong brewed saffron: 3 tablespoons
Potatoes or Lavash bread for Tahdig (crispy rice bottom): optional
Wash the rice several times in lukewarm water until the water runs clear.
Soak the rice in water with 1 teaspoon of salt for 2–3 hours.
Tip: Soaking helps the rice grains expand and ensures even cooking.
Fill a large pot about two-thirds full with water and bring to a boil.
Drain the soaked rice and add it to the boiling water. Cook for a few minutes until the grains are slightly soft but still firm in the center (al dente).
Add the Reshteh noodles to the pot.
Important: Noodles cook quickly—2–3 minutes is usually enough. Overcooking will make them mushy and ruin the texture of the dish.
Gently stir the rice and noodles, then drain them using a colander.
Rinse lightly with lukewarm water to remove excess salt.
Pour a small amount of oil into the bottom of a clean pot. For a decorative Tahdig, line the bottom with potato slices or Lavash bread.
Add a layer of rice and noodles on top. Optionally, sprinkle cinnamon or cumin for extra aroma.
Continue layering until all the rice and noodles are in the pot, shaping it into a mound.
Use a spatula to make a few holes in the rice so steam can circulate evenly.
Mix the brewed saffron with a little hot water and butter or oil. Pour this over the rice.
Cover the pot with a steam cover (damkoni). Start cooking over high heat for a few minutes to build steam, then reduce the heat to low.
Allow the Reshteh Polo to steam gently for 45 minutes to 1 hour.
Once done, transfer the Reshteh Polo to a serving dish. Top with golden Tahdig, and optionally garnish with fried onions, sautéed raisins, or dates. Serve the dish alone or alongside saffron chicken, meatballs, or fresh salads.
With this simple and authentic recipe, you can bring the rich flavors of traditional Iranian cuisine to your table and enjoy a memorable dining experience with your loved ones. Bon appétit!
