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Reshteh Polo Recipe | Noodle Rice with Meatballs
Reshteh Polo is one of the fragrant Persian rice dishes made with some basic ingredients, but it has a combination of flavors. This dish can be filled with meatballs or served vegan, both of which can impress you. In most cities of Iran, this dish is served on special occasions and is modified according to their taste. Today at Tak Recipe, we share our recipe for making Reshteh Polo or Persian noodle rice.
|Ingredients for four people|
|Basmati rice||3 cup|
|Roasted noodles||150 g|
|Minced meat||350 g|
|Golden raisins||½ cup|
|Pitted dates (optional)||½ cup|
|Brewed saffron||2 tbsp|
|Salt||As much as required|
|Black pepper||As much as required|
|Turmeric||As much as required|
Reshteh Polo Recipe
Wash and rinse the rice a couple of times to clean it from dust. Then fill a bowl with water and add rice and a tablespoon of salt. Let it soak for 2 hours.
Fill half of a pot with water and put it on the heat, then add a teaspoon of salt and a tablespoon of liquid oil and bring the water to a boil. Then drain the rice and add them with the roasted noodle to the pot. It is better to break the noodles into third.
Let them simmer for about 5 to 10 minutes until the rice is soft outside but firm in the center and the noodles are slightly soft. Then drain them with a colander and rinse the extra starch and salt.
Coat the bottom of a suitable pot with oil and place it over medium heat. After about 10 seconds, slice the potatoes and put them in a single layer on the bottom of the pot to create Tahdig. This will give you a crispy coating on the outside of the rice and prevent the ingredients from burning.
Now gently top the mixture of noodles and rice on the potatoes and shape a dome with a spatula. Poke the rice with the spatula’s handle a few times, so it steams well.
Mix a tablespoon of liquid oil or melted butter with the brewed saffron and drizzle them on top of the rice. Then place it over medium heat for about 5 to 8 minutes. Once you see steam come out of the rice, cover the lid with a clean kitchen towel, put it on, reduce the heat to low, and let it steam for about 45 minutes.
Meanwhile, grate the onions and squeeze the juice out. Then add the grated onion, a pinch of salt, black pepper, and turmeric to the minced meat and mix them for about 10 minutes the get incorporated.
Cover the meat mixture with a plastic film and let it sit in the fridge for about 30 minutes. Then take them out of the refrigerator, pick up a small amount of the meat mixture, about the size of a walnut, and shape it into a ball.
Then heat a pan covered with oil on low heat. Once the oil is hot, place meatballs one at a time in the pan and sauté them for about 10 minutes until they get browning on the surface and cook through.
Then melt three tablespoons of butter in a pan over medium heat. Add dates, raisins, and cinnamon and cook them for about 3 to 5 minutes until the dates are glistening and soft.
Your Reshteh Polo is ready now. Flip the pot on a plate and top it with the raisin-date sauce and meatballs. Serve this dish with salad and Torshi, and enjoy.
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