Rice pilaf with Noodles (Reshteh Polow رشته پلو)

There are two main dishes  that are traditionally served in the evening of the Persian new year (Nowruzنوروز). One of them is Reshteh polow. This dish  is a combination of rice with a special kind of  smoked noodles. In Farsi language noodles are called ‘ Reshtehرشته ‘ and rice dish is called ‘Polow/polo پلو‘. As this dish is a combination of polow/pilaf and reshteh, it is called ‘ Reshteh polow رشته پلو

It is believed that by eating Reshte Polow on the  new year, you can grab and hold of your destiny for the coming year.

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This dish  comes  to our table in the winter time too,  with fried raisins, and dates. In some recipes this rice dish serves  with fried minced beef or smoked fish as well.

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Ingredients

  • 300 gr rice
  • 150 gr toasted noodles ( reshteh polowei)
  • 1 medium onion
  • 1 cup of raisins
  •  1 tsp orange skin, finely chopped
  • 1 cup of dates
  • 2 tbsp of saffron water
  • Olive oil
  • Salt to taste
  • one slice  of flat bread

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preparation
Peel off onion. Chop it finely. Saute it in a pan for 5 minutes over a medium heat. Add raisins and orange skin to onion and cook it for 2-3 minutes more. Set it aside. Remove pits from dates. Mash them with hand or put them into a microwave and add 1 tbs water and microwave for 20 seconds. Then, makes date pastes as size of small balls. Saute in the pan for 2-3 minutes. Set aside.

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Place the rice in a bowl and wash the rice with cold water and drain it. Then fill the bowl with 4 cups of cold water, add 3 tbs of salt and rice. Let it soak for an hour. Bring water to boil in a pot. Drain soaked rice and pour it into the pot. Gently stirring . Let it to cook for about 5 minutes. Cut noodles into small pieces and add toasted noodles to the boiled rice and let it to cook for 5 minutes more.

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Then, pour boiled rice mixture into a strainer and rinse under running water.
Put the pot on the heat. Add 3 tbs of Olive oil to the pot. Cover bottom of pot with a sheet of flat bread. Place the rice-noodle top of the bread. Cover the pot with a lid. Allow to cook for 20 minutes over how heat.

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Once rice is ready, place 2-3 tbs of cooked rice in a bowl and add saffron water to rice and mix it. Keep it for garnishing rice.
Serve the rice with fried raisins and dates. This meal goes very well with pickles as well.
Enjoy

رشته پلو اردبیلی.

رشته پلو یکی از غذاهای سنتی ایران هست که نه تنها معمولن در فصل زمستان پخته میشه بلکه در خیلی از شهر ها و روستاهای ایران به عنوان غذای شب عید یا چهارشنبه سوری هم تهیه میشود. رشته پلو معمولن با خرما و کشمش سرخ شده سرو میشه ولی همراه با مرغ یا گوشت هم میتوان تهیه کرد.

رشته ی بکار برده شده در رشته پلو معمولن بیشتر تفت داده شده و طعم و عِطر دودی داره که وقتی با برنج مخلوط و پخته شد طعم بینظیری رو پیدا میکنه.

رشته پلو همراه با انواع ترشی های زمستانی مثل ترشی بادمجان – لیته و …. عالی میشه.

گاهی در شهر های بزرگ پیدا کردن رشته پلویی سخت هست و فقط نوع ماشینی اون فروخته میشه که اصلن طعم و کیفیت و بافت اون قابل مقایسه با رشته پلو اصل که در شهرستان‌ها هست قابل مقایسه نیست برای همین اگر گذر شما به شهر ستان ها افتاد حتمن فراموش نکنید که رشته پلو یی خوشمزه رو از اون شهر ها بخرید تا بتونید یک رشته پلو عالی درست کنید که از طعمش سیر نخواهید شد.

مواد لازم

سیصد گرم برنج

صدوپنجاه گرم رشته پلویی

یک عدد پیاز متوسط نگینی خرد شده

یک فنجان فنجان خرمان بدون هسته

یک فنجان کشمش

یک ق غ پوست پرتقال رنده شده

یک ق غ پوست پرتقال رنده شده

دو ق غ زعفران دم کرده

نمک و فلفل به میزان نیاز

روغن زیتون

طرز تهیه

پیاز ها را نگینی خرد کنید و در تابه کمی تفت دهید تا نرم شوند. سپس کشمش ها را با پوست پرتقال رنده شده به پیاز بیفزایید و 3-2 دقیقه تفت داده و کنار بگذارید.

خرما ها را له کنید و به صورت کوفته های کوچکی شکل دهید. روغن را در تابه کرم نموده و خرماهای کوفته ای را 3-2 دقیقه سرخ کنید

برنج را به روش آبکش تهیه کنید. زمانیکه برنج در آب جوش در حال پخت هست در 5 دقیقه ی آخر رشته ها را اضافه کنید و بگذارید برای 5 دقیقه با برنج بپزد. سپس برنج را آبکش کنید و طبق معمول ته دیگ مورد نظر را در قابلمه گذاشته و برنج را روی آن بریزید.

رشته پلو آماده شده را با زعفران و کشمش و خرمای سرخ شده سرو نمایید.

نوش جان


زعفران1زعفران2از بالانزدیکهمه1برنج بالابرنجترشیته دیگDSC_2156DSC_2149DSC_2152DSC_2153

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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