Reshteh Polo

Ingredients

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water is mostly clear. Soak it in cold water with 5 g of the fine salt for 10 minutes while you prepare the other ingredients. This short soak helps the grains elongate and cook evenly within the time limit.

2. 2

   Bring a wide pot of water to a boil with the remaining 5 g fine salt. Add the soaked, drained rice and boil for 5 minutes. Add the broken reshteh noodles and boil for 2-3 minutes more, until the rice is just outside-soft but still firm in the centre and the noodles have softened. Drain immediately. Do not overcook here, because the rice will finish by steaming.

3. 3

   While the rice boils, heat the neutral oil and 25 g unsalted butter in a frying pan over medium heat. Add the sliced onion and cook for 12-15 minutes, stirring often, until deeply golden and sweet. Lower the heat if it starts catching; proper caramelisation gives the dish its characteristic depth.

4. 4

   Stir the chopped spinach, parsley, and dried fenugreek into the caramelised onion. Cook for 1-2 minutes, just until the spinach wilts and the herbs smell fragrant. Remove from the heat.

5. 5

   Return the drained rice and noodles to the pot in alternating layers with the onion-herb mixture, finishing with a mound in the centre to encourage even steaming. Dot the top with 20 g unsalted butter and sprinkle over the ground cinnamon.

6. 6

   Wrap the pot lid in a clean kitchen towel, cover the pot, and steam on low heat for 12 minutes. The rice is ready when it smells toasty and the grains are tender, separate, and fluffy. Rest off the heat for 3 minutes before uncovering so the steam settles back into the rice.

7. 7

   Gently lift and toss the rice to distribute the noodles, herbs, and onions without breaking the grains. Serve hot with plain yogurt alongside.

Nutrition per serving

Notes

• •If authentic Persian reshteh is unavailable, use thin wholewheat noodles or very thin linguine broken into short lengths; the slightly nutty flavour is important.
• •For a richer festive version, add 20-30 g chopped dates or raisins with the onions.
• •A heavy-bottomed nonstick or well-seasoned pot helps prevent scorching during the steam finish.
• •If you want a crisp tahdig base, add 10 ml extra oil to the pot before layering and steam 3-4 minutes longer.

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