Silky Iranian Reshteh Polo with Lentil and Raisins
A Delightful Persian Staple with a Sweet and Savory Twist
Reshteh Polo is a traditional Persian dish combining noodles with the earthy flavors of lentils and the sweet notes of raisins, creating a harmonious and fragrant meal that’s perfect for any day.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Reshteh Polo
For the Garnish
Preparation
Preparing the Lentils
Boil Lentils
Boil the lentils in a medium saucepan with 4 cups of water until tender but not mushy, about 20-25 minutes.
Drain Lentils
Drain and set aside.
Preparing the Rice and Noodles
Parboil Rice
In a large pot, bring 8 cups of salted water to a boil. Add the rice and cook for 10 minutes.
Do not overcook the rice and noodles; they should be slightly firm (al dente).
Add Noodles
Add the broken noodles and cook together for an additional 5 minutes.
Drain Rice and Noodles
Drain the mixture in a colander and set aside.
Rinse the rice and noodles briefly under cold water to stop the cooking process and maintain texture.
Cooking Process
Sauté Onions
Heat the vegetable oil in a pan and fry the onions until golden brown.
Combine Ingredients
In a large pot, layer the rice-noodle mixture, lentils, raisins, fried onions, and sprinkle with cinnamon and the steeped saffron.
Steam-Set
Cover with a kitchen towel and lid, cook over low heat for 20-25 minutes until fully steamed.
Plating & Serving
Silky Iranian Reshteh Polo with Lentil and Raisins
Silky Iranian Reshteh Polo with Lentil and Raisins
Plating & Serving
Serve the Reshteh Polo in a large dish, garnished with almonds, pistachios, and fresh parsley to enhance its visual appeal.