Delicious Reshteh Polo Recipe - Persian Noodle Rice

Learn how to make Reshteh Polo, a classic and flavorful Persian dish. This recipe combines aromatic basmati rice, saffron, caramelized onions, tender chicken, and al dente noodles into a mouthwatering one-pot meal. With its rich flavors and beautiful presentation, Reshteh Polo is perfect for special occasions or a comforting weeknight dinner. Prepare to impress your guests with this authentic Iranian recipe!

Ingredients

• 1 1/2 cups basmati rice
• 1 cup reshteh (Persian noodles)
• 2 boneless, skinless chicken breasts
• 1 large onion, thinly sliced
• 4 tablespoons butter
• 1/4 teaspoon ground saffron
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• Salt to taste
• 1/4 cup slivered almonds
• 1/4 cup raisins

Directions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in salted water for 30 minutes, then drain well.
2. In a large pot, bring water to a boil. Add the drained rice and cook for 5 minutes until it is partially cooked. Drain again and set aside.
3. In a separate pot, cook the Persian noodles (reshteh) according to the package instructions. Drain and set aside.
4. Heat 2 tablespoons of butter in a skillet over medium heat. Add the sliced onions and cook until caramelized and golden brown. Remove half of the onions and set aside for garnish.
5. Cut the chicken breasts into small pieces and season with saffron, cinnamon, cardamom, turmeric, cumin, black pepper, and salt.
6. In the same skillet with the remaining caramelized onions, cook the seasoned chicken until thoroughly cooked and browned. Remove from heat and set aside.
7. In the same large pot used for cooking the rice, melt 2 tablespoons of butter. Spread half of the partially cooked rice over the bottom of the pot.
8. Layer the cooked Persian noodles on top of the rice, followed by the chicken and the remaining caramelized onions.
9. Spread the remaining rice over the top, forming a dome shape. Create several holes in the rice with the handle of a wooden spoon to allow steam to escape.
10. Place a clean dishcloth or paper towel over the pot, cover with the lid, and cook over low heat for about 40 minutes until the rice is fully cooked and steam has escaped.
11. In a small skillet, melt the remaining butter and saute the slivered almonds until lightly golden. Add the raisins and cook for another minute.
12. Remove the cooked Reshteh Polo from the heat. Carefully invert the pot onto a serving platter, so the golden crust (tahdig) is on top.
13. Garnish with the sautéed almonds and raisins. Serve hot and enjoy!

Interesting Facts