Reshteh Polo (Noodle Rice) with Chicken and Toasted Nuts

Reshteh Polo (Noodle Rice) with Chicken and Toasted Nuts

A festive and textural Persian rice dish combining basmati rice with toasted noodles, succulent chicken, and a garnish of crunchy, spiced almonds and pistachios.

Dietary

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Ingredients

Instructions

  1. Drain the soaked basmati rice. In a large non-stick pot, bring 5 cups of water to a boil with 2 teaspoons of salt. Add the rice and the broken egg noodles, boil vigorously for 6-8 minutes, until the rice is par-cooked but still firm and the noodles are al dente. Drain immediately using a fine-mesh colander and rinse with cold water.
  2. While the rice and noodles par-cook, prepare the chicken. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear the chicken until lightly browned on all sides, then remove from the skillet and set aside.
  3. Add the thinly sliced yellow onion to the same skillet, adding a little more oil if needed. Sauté until softened and caramelized, about 8-10 minutes. Stir in the turmeric powder and ground cinnamon and cook for 1 minute until fragrant.
  4. Return the seared chicken to the skillet with the onions and mix well. Reduce heat to low and keep warm.
  5. To prepare the Tahdig (crispy crust): Melt 2 tablespoons of butter in the bottom of a clean large non-stick pot over medium heat. Drizzle in 1 tablespoon of steeped saffron threads and swirl to coat the bottom. Layer about 1/3 of the par-cooked rice and noodle mixture evenly over the bottom.
  6. Spoon half of the chicken and onion mixture over the rice. Top with another 1/3 of the rice and noodle mixture. Spread the remaining chicken and onion mixture, then top with the final layer of rice and noodle mixture, forming a pyramid shape. Poke several holes in the rice with the handle of a wooden spoon.
  7. Melt the remaining 2 tablespoons of butter and drizzle evenly over the top of the rice. Cover the pot with a clean kitchen towel (to absorb steam) and then a tight-fitting lid. Cook on medium-high heat for 10 minutes to form the crispy Tahdig.
  8. Reduce heat to low and continue to cook for an additional 45-50 minutes, allowing the rice to fully steam and the Tahdig to crisp. Do not lift the lid during this time.
  9. While the rice steams, prepare the toasted nuts. In a small skillet, dry toast the slivered almonds and roughly chopped pistachios over medium-low heat for 3-5 minutes until lightly golden and fragrant. Be careful not to burn them. Add the golden raisins and cook for another minute. Remove from heat and set aside.
  10. Once the Reshteh Polo is ready, remove from heat and let rest for 10 minutes, still covered. To serve, carefully invert the pot onto a large serving platter, aiming to keep the Tahdig intact on top. Garnish generously with the toasted almonds, pistachios, and golden raisins before serving.

Notes

Reshteh Polo is often made for Nowruz (Persian New Year) as the noodles symbolize prosperity. The thin egg noodles can be found in most international aisles or specialty markets; very thin vermicelli pasta can also be used as a substitute.

Nutrition (per serving)