Reshteh Polo

Ingredients

·        2 1/2 cups Royal® Chef’s Secret Basmati rice, washed 5-7 times

·        4 oz toasted linguini (toasted in the oven at 350°F for 6 minutes)

·        1/2 teaspoon powdered saffron dissolved in 3 tablespoons of very hot water

·        Salt

·        1 large onion, thinly sliced into half moons

·        1/3 cup golden raisins

·        1/3 cup black raisins

·        1/2 cup pitted dates

·        Vegetable oil

Preparation

1.     Soak the rice in a bowl filled with water and 1 tablespoon of salt for 30 minutes.

2.     Fill a large nonstick pot with water and bring it to a boil over high heat. Add 1 tablespoon of salt.

3.     Once the water is boiling again, add the soaked rice and the noodles. Cook for 6 minutes. Then, turn off the heat and let the rice and noodles rest for 2 minutes. They should be soft on the outside but still firm on the inside.

4.     Drain the rice and noodles completely.

5.     Wipe out the pot and return it to medium-high heat. Add 3 tablespoons of vegetable oil and 1-2 tablespoons of the liquid saffron.

6.     Add the rice and noodles back to the pot, forming a pyramid shape. Use the handle of a spatula to make some indents in the rice to allow steam to escape.

7.     Leave the pot uncovered on medium-high heat for 7-10 minutes, or until steam begins to escape. This step is crucial for creating the tahdig, or crispy bottom.

8.     Add 2 tablespoons of oil and 1/4 cup of hot water to the top of the rice. Cover the pot with a kitchen towel and then the lid. Wrap the towel over the lid so it doesn’t burn.

9.     Reduce the heat to low and steam the rice for 45-50 minutes.

10.  Meanwhile, fry the sliced onions in 2 tablespoons of oil, stirring frequently until they are crispy and browned.

11.  When the rice is done, take a large scoop from the pot and place it in a bowl with the remaining saffron water. Stir to coat and color the rice.

12.  To serve, remove the rest of the rice from the pot with a spatula and layer it with the raisins, dates, and fried onions.

13.  Top the dish with the saffron rice. Serve with the crispy tahdig either on the side or broken into pieces on top.