Reshteh Polo Persian

Medium·20 min

A Persian rice dish layered with toasted wheat noodles, sweet sauteed raisins and dates, and saffron, eaten to mark new beginnings at Nowruz.

Reshteh polo carries quiet symbolism: the tangled wheat noodles, reshteh, represent taking hold of the threads of life, which is why Iranians cook it for Nowruz, the Persian New Year. Toasting the noodles in butter before layering them through saffron rice gives the dish a nutty depth, sweetened by raisins and dates folded in for good fortune.

Nutty toasted noodles weave through saffron rice, punctuated by bursts of sweet raisin and date. It is warm, lightly sweet, and aromatic, with a satisfying mix of soft and chewy textures.

Toasting the noodles before boiling develops Maillard flavor and keeps them from turning mushy when layered and steamed with the rice.

Variations

With meatballs, with lentils, extra dates, savory without sweetener

On the Palate

Where Reshteh Polo Persian sits in the Persian flavor cloud

Ingredients

Serves 4

How it's made

8 steps · 20 min

1
8 min
Break wheat noodles into pieces and toast in butter until golden brown.
Watch out
Toast the noodles in butter only to golden-brown — that color is the toasty flavor, but past it they turn bitter.
2
6 min
Boil the toasted noodles briefly until just softened, then drain.
Watch out
Boil only until they just bend — they finish cooking in the steam, so pull them while still firm.
3
12 min
Parboil basmati rice in salted water and drain while firm.
4
6 min
Saute raisins and chopped dates in butter until plump.
5
5 min
Oil the pot and add a base layer of rice for tahdig.
6
6 min
Layer rice, noodles, and the sweet raisin-date mixture.
7
40 min
Drizzle with bloomed saffron, cover with a cloth-lid, and steam low.
Watch out
Wrap the lid in a cloth and steam on the lowest heat — a gentle steam is what builds a golden tahdig without scorching.
8
5 min
Serve fluffed onto a platter, often with meatballs alongside.