Reshteh Polo - Persian Rice With Noodles

READY IN: 1hr 45mins


  • 1 12
  • 14
    cup orange peel, slivered
  • 14
    cup raisins
  • 1
    onion, diced finely
  • 4
    ounces noodles, reshteh
  • 1
    teaspoon cinnamon
  • 1
    teaspoon saffron
  • 18
    teaspoon turmeric
  • 14
    cup water
  • 1
    teaspoon spices, advieh (can be found at Middle Eastern Markets, but you can use vegetable or chicken bouillon)
  • 14
    cup pistachios and almonds, slivered and toasted
  • 3
    teaspoons butter
  • 2
    tablespoons canola oil


  • In a large pot, saute onion until nice and golden.
  • Remove pits from dates and dice them.
  • In another pot, saute the reshteh noodles in butter until golden. Keep an eye on them, as they burn easily.
  • Prepare your basmati rice according to my "Persian Rice" recipe. When you add the rice to the water, add the reshteh noodles too.
  • Once the onion is nice and golden, add one tablespoon butter. Add turmeric and cinnamon. Give the pan a nice stir.
  • Add dates and raisins. Give the pan a stir.
  • Add orange peel. Season to taste with salt and pepper.
  • Note: if the ingredients seem kind of dry, add a tablespoon of butter.
  • 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.
  • Add one layer of rice/reshteh noodles to the pot.
  • Sprinkle 1/4 teaspoon of advieh spice (or bouillon).
  • Place half of the date-raisin-orange-peel-onion mixture on top.
  • Repeat with another layer of rice/reshteh noodles and the remainder of the date-onion mixture.
  • End the layering with the rice-reshteh noodles.
  • With the end of the spatula, make 5 holes to circumference the rice.
  • Cook covered on high for 10 minutes.
  • 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.
  • Cover the top of the pot with a towel and cover with the lid. Steam rice on low for one hour.
  • Once the rice is done, place the rice in a dish and sprinkle the almonds and pistachios on top.
  • 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.