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    You are in: Home / Recipes / Reshteh Polo - Persian Rice With Noodles Recipe
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    Reshteh Polo - Persian Rice With Noodles

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Barbell Bunny's Note:

    This is one of my favorite dishes! I love being able to indulge in the best of carbs - basmati rice and reshteh noodles. You can find reshteh noodles at most Middle Eastern markets. It is a thin, flat pasta that kind of resembles capellini or fettuccine.

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    Units: US | Metric

    • 354.88 ml basmati rice
    • 59.14 ml orange peel, slivered
    • 5 dates
    • 59.14 ml raisins
    • 1 onion, diced finely
    • 113.39 g noodles, reshteh
    • 4.92 ml cinnamon
    • 4.92 ml saffron
    • 0.59 ml turmeric
    • 59.14 ml water
    • 4.92 ml spices, advieh (can be found at Middle Eastern Markets, but you can use vegetable or chicken bouillon)
    • 59.14 ml pistachios and almonds, slivered and toasted
    • 14.78 ml butter
    • 29.58 ml canola oil


    1. 1
      In a large pot, saute onion until nice and golden.
    2. 2
      Remove pits from dates and dice them.
    3. 3
      In another pot, saute the reshteh noodles in butter until golden. Keep an eye on them, as they burn easily.
    4. 4
      Prepare your basmati rice according to my "Persian Rice" recipe. When you add the rice to the water, add the reshteh noodles too.
    5. 5
      Once the onion is nice and golden, add one tablespoon butter. Add turmeric and cinnamon. Give the pan a nice stir.
    6. 6
      Add dates and raisins. Give the pan a stir.
    7. 7
      Add orange peel. Season to taste with salt and pepper.
    8. 8
      Note: if the ingredients seem kind of dry, add a tablespoon of butter.
    9. 9
      After draining your rice and reshteh noodles, place 2 tablespoons canola oil in the bottom of the rice/reshteh pot and add enough water to cover the bottom.
    10. 10
      Add one layer of rice/reshteh noodles to the pot.
    11. 11
      Sprinkle 1/4 teaspoon of advieh spice (or bouillon).
    12. 12
      Place half of the date-raisin-orange-peel-onion mixture on top.
    13. 13
      Repeat with another layer of rice/reshteh noodles and the remainder of the date-onion mixture.
    14. 14
      End the layering with the rice-reshteh noodles.
    15. 15
      With the end of the spatula, make 5 holes to circumference the rice.
    16. 16
      Cook covered on high for 10 minutes.
    17. 17
      Ground the saffron and dissolve in 1/4 cup of hot water. Add 1 tablespoon butter t the saffron and mix well. Pour the saffron mixture over the rice.
    18. 18
      Cover the top of the pot with a towel and cover with the lid. Steam rice on low for one hour.
    19. 19
      Once the rice is done, place the rice in a dish and sprinkle the almonds and pistachios on top.
    20. 20
      At the bottom of your pot you will find a crunchy rice delicacy Persians love, called tadigh. Break it into pieces with a spatula or spoon and serve in a separate dish.

    Ratings & Reviews:


    Nutritional Facts for Reshteh Polo - Persian Rice With Noodles

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 575.8
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 3.4 g
    Cholesterol 31.5 mg
    Sodium 68.4 mg
    Total Carbohydrate 94.3 g
    Dietary Fiber 6.8 g
    Sugars 13.7 g
    Protein 12.3 g

    The following items or measurements are not included:


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