Reshteh Polo (Reshte Polow. Rice with noodles, رشته پلو) is a traditional Persian rice dish that Iranians cook before new year’s eve (Norouz). Reshteh is a kind of noodle that Iranians make out of flour and water. There are two types of Reshteh. One is white or Reshteh Ashi that we use to make Ash. if we fry and bake those white noodles we can get Reshteh Poloyi that we use to make Reshteh Polow.
Iranians believe that eating this food before new year’s eve helps them to solve their problems, that is why the person with the most problems, gets the first plate of this food. They cook it with or without meat. It is possible to cook it with chicken, lamb or beef. Sometimes, they add meatballs made with ground meat. They also add raisins and dates. That is the reason for this food’s sour and sweet taste.
Different types of Reshteh Polo:
According to the ingredients that we add to rice and noodles, we can have different kinds of Reshte Polows. The mixture of rice and noodles is the main component for making this food. Moreover, one might like to add beef, lamb or chicken to their taste. There is also entirely up to you to add dates, raisins and dried plums. You can adjust the flavour entirely to your liking.
In some regions like Azerbaijan, they add bulgur to the rice, too. The food becomes a dish of “Ghabli” in that condition. So just prepare rice and noodles(Reshteh Polowyi), and then you can have a dish of Reshteh Polow.
Important Nutrition Facts of Reshteh Polo:
Reshteh Polo has 286 kcal per 100gr. Moreover, It contains a notable amount of 46 gr of carbohydrates since the main ingredients are rice and noodles (Reshteh Poloyi). It has 7.15 gr protein per 100 gr and 93 gr of water. It contains all the vitamins except vitamin D, and it has a notable amount of 4 mg vitamin B4. This Polow includes 588 mg sodium, 205 mg potassium and 77 mg phosphor along with all other essential minerals for the body. It is very reached in nutrition.
The main ingredients are rice and noodles that have vegetable sources. Moreover, Overall Reshteh Polow is a vegan dish, itself. You can omit the meat very quickly. You can either use soybeans or other favourite grains instead of beef or nothing at all. The food made out of rice, Reshteh, raisins and sometimes bulghur is delicious enough.
Serving style of Reshteh Polo:
Iranians serve this food as the main course for dinner or lunch. Moovweb, Reshteh Polo is the main item of Norouz dinner tables in many regions such as Azerbaijan. They serve it with Salad Shirazi, Sabzi Khordan, Torshi and a bowl of yoghurt. The combination of the yoghurt, Reshteh Polow with Salad Shirazi is a flavour that you have to experience. Any drink is welcomed next to Reshteh Polow. But like all other polows, Doogh (Persian yoghurt drink) is the best choice to serve along with Reshte Polow.
What are the ingredients of Reshteh Polo?
The main ingredient of this food like all Polows is rice. And the second main ingredient is Reshteh (Persian noodles). Depend on your taste you can add beef, lamb, chicken or meatballs made out of the ground beef. There is also onion, vegetable oil, salt, Saffron and some other ingredients needed. You can use Lavash bread as a crust. Moreover, you can add dates, raisins and plums to set the sour and sweet taste. In some regions, they also add bulghur.
How to cook Reshteh Polo?
To cook Reshte Polo, you need to prepare a dish of rice in Polow style. Then you add the noodles to rice when the water is boiling. After noodles and rice are softened, it is time to prepare other ingredients. It would be best if you had an onion some ground beef and vegetable oil to start making the sauce. You should saute ground beef with onions and some spices until it cooks. Spices include Saffron, pepper, salt and turmeric.
At last, you add the raisins and dates. If you want to add dried plums, you should add them at this point. You can omit or add these last ingredients to your taste. Moreover, it would be best if you placed Lavash or any other flatbread in the bottom of the pot to make a crust. You can use other ingredients as the crust, or no crust at all.
This recipe is adequate for four people. The preparation time is about 40 minutes, and the cooking time is 40 minutes, too.
- 3 cups of Persian or Basmati rice
- 2 cups ground beef
- 1 cup Reshteh Polowyi (special Persian noodles)
- 20 oz butter
- 1 tablespoon vegetable oil
- 1 onion
- 1 Lavash bread
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 cup raisins
- 1 teaspoon pepper
- ½ cup liquid saffron
- Prepare the rice in Polow style.
- When the rice is boiling add the Reshteh
- After 5 minutes when the Reshteh and rice has softened, rinse them
- Slice and fry the onions then add the spices.
- Add ground beef and saute it along with onions.
- At last, add raisins and plums ad saute them for 5 minutes.
- Pour some oil and half of Saffron to the bottom of a pan.
- Place the Lavash in the pan.
- Pout a layer of Polow and Reshteh and a layer of ground beef sauce
- Pour the rest of the Saffron on to Polow.
- Cover the pot’s lid with a cloth (Damkoni)
- Let it cook for 40 minutes on medium heat.
- You can use shredded beef or lamb or chicken instead of ground beef.
- Saute the raisins and plums separately with 20 oz butter for a more delightful taste.
- Lavash is the best crust for this food, do not use potato crust.
- Cover the pot’s lid with a cloth; you can use a tissue if you don’t have Damkoni.