Reshteh Polow - Rice and Noodles: For Nowruz (Persian New Year)

There are still a few weeks left until the official start of  Nowruz (Persian New Year). Iranians and many of the neighboring countries celebrate this ancient tradition and each year welcome nature's rebirth and rejuvenation by starting the traditional khaneh tekani (spring cleaning). Khaneh tekani literally means to "shake the house" by cleaning every nook and cranny and getting the house in order from top to bottom! For instance, one can give the most overused room in the house where everybody hangs out a fresh coat of paint, clean the rugs and draperies and have the house all clean and organized in time for Persian New Year. Out with the old and in with the new!

Food is also an important part of the Nowruz celebrations and the traditional menu may vary by region and household to household. رشته پلو Reshteh polow is a delicious rice dish that can be enjoyed throughout the year, however, it is known as a New Year specialty. Reshteh (noodles) also means string and eating reshteh polow, preferably on the eve of Eid-e Nowruz, helps sar-reshteh kar dastet biad which means to grab hold of your life and destiny and to attain success in life. 

Reshteh Polow - Rice With Noodles

Ingredients:
Serves 4-6

2 cups basmati rice
1 cup reshteh (toasted noodles), cut into small-sized pieces. Reshteh may be found in Persian/Iranian grocery stores.
1/2 teaspoon saffron powder dissolved in 3 tablespoons of hot water
1 large yellow onion
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom

Butter or vegetable oil
Salt

Garnish:

Fried onion
1/3 cup golden raisins
1/3 cup black raisins
1/2 cup dates
1/2 cup slivered almonds

Method:

1. Rinse the rice with cool water a few times. Soak in 4 cups of water, add 2 tablespoons of salt and set aside for a couple of hours.
2. In a large non-stick pot bring 3 quarts of water to a rapid boil over high heat. 
3. Drain the soaked rice and gently pour it into the pot. Bring the water back to a boil on high heat, add the toasted noodles and boil them together for about 7 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. The noodles should also be somewhat soft yet a little firm. Then drain the rice and noodles in a fine mesh colander and rinse with cool water.
4. Wash the pot and return to heat, add 3 tablespoons of oil or butter and 1-2 tablespoons of liquid saffron. With a large spatula place the rice into the pot, building it into a pyramid shape, sprinkling the cardamom powder and cinnamon between the layers. In order to release the steam make 3-4 holes in the rice with the bottom of the spatula. 
5. Leave the uncovered pot on medium-high heat for about 7 minutes or until the steam starts to come out, pour 2 tablespoons oil and 1/4 cup of water over the rice, cover, steam the rice on low heat for another 45-50 minutes.
6. Lightly brown thinly sliced onion in 2-3 tablespoons of hot oil in a medium-sized skillet over medium heat. Add raisins and dates, saute lightly for 2-3 minutes. Set aside
7. With a large scoop take some rice out of the pot and mix in with the dissolved saffron, set aside. 

Serve reshteh polow on a platter, arrange the saffron rice on top and garnish with fried onions, raisins, dates and almonds. Reshteh polow is usually served with tender lamb shanks but if you prefer you can serve it with small meatballs or chicken.

Enjoy!