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!