Reshteh Polo Recipe (Persian Noodle Rice)
Reshteh Polo is one of the most popular traditional dishes in Iran. Perhaps its popularity comes from the unique taste and texture it creates in your mouth. The combination of rice and noodles is unusual yet pleasantly satisfying, giving a sense of novelty with every bite. In addition to being nutritious, it is a very simple dish that can be prepared in a short time, making it a great option for a quick meal.
However, keep in mind that the rice should be soaked in advance. If you prepare the rice early in the morning, cooking the dish later will take very little time.
A Taste of Authentic Iranian Home Cooking
Dishes like this are not usually served in restaurants, but if you want to explore the diversity of Iranian cuisine and experience truly authentic flavors, this is an excellent choice for your weekly meal plan.
You can also find recipes for popular restaurant-style dishes and traditional stews on this site, such as Ghormeh Sabzi, Gheimeh, and restaurant-style rice.
🟥Common Mistakes When Making Reshteh Polo
- Do not skip soaking the rice.
Unsoaked rice cooks unevenly and may break or become sticky. - Do not use a small pot for boiling the rice.
A crowded pot prevents the rice from expanding properly and results in short, broken grains. - Do not add the noodles too early.
Noodles cook faster than rice and can turn mushy if added at the wrong time. - Do not over-salt the boiling water.
The water should be slightly salty, not overly salty, as excess salt can make the final dish unpleasant. - Do not overcook the rice and noodles before draining.
Overcooking at this stage will cause the rice to become soft and sticky after steaming. - Do not stir the rice too much after draining.
Excessive stirring breaks the grains and damages the texture. - Do not pour cold water on the drained rice.
This removes flavor and negatively affects the texture of the rice. - Do not use high heat during steaming.
High heat can burn the tahdig while leaving the rice under-steamed. - Do not overcrowd the pan when frying meatballs.
Overcrowding lowers the oil temperature and causes the meatballs to steam instead of brown.
How to Make Reshteh Polo (Persian Noodle Rice)
Course: Lunch, DinnerDifficulty: Easy6
servings2
hours40
minutes300
kcalIngredients
- For the rice and noodles
Basmati rice: 4 cups
Persian noodles (Reshteh): 200–250 g
Salt: to taste
Vegetable oil or butter: 4–5 tablespoons
Water: as needed
For the tahdig (optional):
- For the meatballs:
Potatoes: 2–3 medium, peeled and sliced
Lavash bread: 2 sheets
Ground beef or lamb: 500 g
Onion: 1 large, grated and excess juice removed
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Turmeric or mixed spices: ½–1 teaspoon
Oil for frying: as needed
- For garnish:
Raisins: ¾ cup
Slivered pistachios: ¼ cup (optional)
Slivered almonds: ¼ cup (optional)
Directions
- Step 1: Preparing the Rice
Wash the rice thoroughly and place it in a bowl to soak. A tip passed down from my mother is to soak the rice in salted water. This not only improves the flavor but also gives the rice a better appearance after cooking. According to her, this method helps the rice grains stay firm and prevents them from becoming mushy.
Add a little salt to the water and let the rice soak for about 2 hours. Make sure the water level is at least two finger-widths above the rice. - Step 2: Boiling and Draining the Rice and Noodles
Fill a pot with water and place it on heat. Choosing the right pot is very important. If the pot is too small, the rice will break and lose its length because it won’t have enough space to expand.
Once the water reaches a full rolling boil, add the rice. Break the noodles into smaller pieces and add them to the pot as well. If you already salted the soaking water, taste the boiling water and adjust the salt if necessary. The water should be slightly salty, as some of the salt will be lost during draining.
When the rice has grown and the noodles are cooked, drain them in a colander. Wash and dry the pot.
(For more tips on achieving perfectly fluffy, restaurant-quality rice (Polo), see our guide on Restaurant-Style Rice.) - Step 3: Steaming the Reshteh Polo
At this stage, you can prepare the tahdig using sliced potatoes or lavash bread. Peel and slice the potatoes. Add some oil to the pot and arrange the potato slices at the bottom. Then add the rice and noodles.
Mix a little boiling water with oil and drizzle it over the rice. Cover the pot, reduce the heat, and let the rice steam. - Step 4: Preparing the Meat
Knead the ground meat with salt, pepper, and spices for about 10 minutes. Grate the onion, remove the excess juice, and mix it with the meat. You may let the mixture rest in the refrigerator for about 30 minutes, but if you are short on time, this step can be skipped.
Shape the meat into small balls. Heat oil in a pan and fry the meatballs until cooked. Wash the raisins and lightly sauté them as well. You can also add slivered pistachios and almonds and briefly sauté them together with the raisins. - Step 5: Serving
Once the rice and meat are ready, transfer the rice to a serving dish and garnish it with the meatballs and the raisin mixture.
Enjoy your meal.
