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 neighboring cultures celebrate this ancient tradition each spring, welcoming nature's rebirth and rejuvenation with khaneh tekani (spring cleaning). 

Khaneh tekani literally means "shake the house," a fitting description for every nook and cranny being scrubbed, refreshed, and brought back to life. This is the time to give the most lived-in room a fresh coat of paint, air out and clean the rugs and draperies, and make sure the entire home feels renewed before the new year arrives. Out with the old and in with the new, so the year can begin with openness and light.

Food is also an important part of Nowruz celebrations, and the traditional dishes vary widely, from region to region and even household to household. One beloved staple is رشته پلو Reshteh polow, a fragrant rice dish made with toasted noodles. While it can be enjoyed any time of year, it's especially associated with the New Year.

In Persian, reshteh (noodles) also means "string," and eating reshteh polow on the eve of Eid-e Nowruz helps sar-reshteh kar dastet biad, to place the "threads of life" in your hands so you can take charge of your destiny. 

Reshteh Polow - Rice With Noodles

Ingredients

Serves 4-6

-2 1/2 cups basmati rice
-1 cup reshteh (toasted noodles), cut into small pieces. Available in Persian/Iranian grocery stores.
-1/2 teaspoon saffron powder dissolved in 4 tablespoons of hot water
-1 large yellow onion
-1/2 teaspoon cinnamon
-1/2 teaspoon ground cardamom

-Butter 

-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 2-3 times with cool water. Soak it in 4 cups of water, add 2-3 tablespoons of salt, and set aside for 1-2 hours.
2. In a large non-stick pot, bring 6 cups of water to a rapid boil. Drain the soaked rice and add it to the pot. Return to a boil on high heat, then add the reshteh. Cook for about 7 minutes. Test to see if the rice is ready. The rice should be firm in the center and soft on the outside; the noodles should be softened but still slightly firm. Drain in a fine mesh colander and rinse with cool water.
3. Wash the pot and place it over medium heat. Add 3-4 tablespoons of oil and 1-2 tablespoons of liquid saffron. Using a large spatula, gently spoon the rice and noodles into the pot, building into a pyramid shape. Sprinkle cardamom and cinnamon between the layers. Make 4 holes in the rice with the spatula handle to help the steam escape. 
4. Leave the pot uncovered over medium-high heat for about 7 minutes or until the steam begins to rise. Drizzle 3 tablespoons of melted butter and 1/4 cup of water over the rice. Cover tightly and steam over low heat for 45-50 minutes.
5. In a medium-sized skillet, heat 3 tablespoons of oil over medium heat. Lightly brown the thinly sliced onion. Add a dash of cinnamon. Add the raisins and dates and saute for 2-3 minutes. Set aside
6. Remove a scoop of the cooked rice from the pot and mix it with the remaining liquid saffron. Set aside. 

Transfer the reshteh polow to a serving platter. Spoon the saffron rice on top, and garnish with fried onions, raisins, dates, and slivered almonds. Reshteh polow is usually served with tender lamb shanks, but it pairs beautifully with small meatballs or chicken as well.

Enjoy!

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb cubes. Even if you're not too crazy about okra this delicious khoresh would most likely change your mind. There's something magical about the combination of eggplant, okra, tomatoes and lime juice. خورش بامیه و بادمجان Eggplant & Okra stew could also be made with غوره ghooreh (unripe grapes) if available where you live. The use of freshly squeezed lime juice, abghooreh (verjuice) or limoo amani (dried lemon) is key in Iranian cooking. The acidity of these ingredients definitely enhances the flavor of most dishes.

Eggplant is widely used in Persian cuisine, for instance some popular dishes include  khoresh bademjan, borani bademjan,  and kashke-bademjan . Whereas okra on the other hand, is mostly sauteed and cooked in khoresh bamieh, a popular southern dish. In our home my mother always made khoresh bamieh with tamarind sauce and the taste was so incredibly amazing that I haven't tried to change my mother's recipe and use any other sauce instead. However, since I'm adding eggplant to this dish I'll use a couple tablespoons of tomato paste and a large tomato as a base with the addition of lime juice.

While preparing the ingredients remember not to cut into the okra and to gently trim the top, but leave the top cap and the bottom intact since this would prevent the stew from becoming slimy. Also, add the lime juice to the stew before adding the okra.

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

Ingredients:
Serves 4-6

1 1/2 pound meat (lamb or beef), washed, trimmed and cubed
8 small size eggplant, peeled, leave whole or cut in half
1 pound okra, wash and trim the top
1-2 large tomatoes, skin removed and finely diced
2 large onions, finely chopped
2-3 garlic cloves, minced
2-3 freshly squeezed lime juice
2 tablespoons tomato paste
1 teaspoon turmeric
A pinch of red pepper *optional
Salt and pepper to taste
Oil
Water

Method:

1. Place peeled eggplant in a colander, sprinkle with salt and let them drain for a couple of hours before cooking.
2. Heat 1/2 a cup of vegetable oil in a large skillet over medium-high heat and fry the eggplants until golden brown. Remove and place fried eggplant on a paper towel.
3. In the same skillet fry okra in 2-3 tablespoons of oil on medium heat until lightly brown. Set aside.
4. In a large stew pot saute the chopped onions on medium-high heat until golden brown. Add a teaspoon of turmeric powder. Stir well, add the minced garlic and saute for another few minutes.
5. Add the meat, salt, pepper and brown the meat on all sides.
6. Add the chopped tomatoes, tomato paste and add enough water to cover the meat by a couple of inches. Bring to a boil, reduce the heat, cover and cook for an hour on medium-low heat or until the meat is tender.
7. Add the lime juice to the stew, stir and gently place the fried eggplant and okra in the pot. Taste and adjust the seasoning with salt, pepper and lime juice. Add a little more water if necessary. Cover and simmer for another 30-40 minutes on low heat.

To serve, gently spoon the stew in a large serving bowl. Serve hot with rice, salad shirazi and mast o khiar.

Enjoy!