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Like any festive celebration, Nowruz or the Parsi New Year is incomplete without a feast of magnanimous proportions. The ethno-religious group of Zoroastrians or Parsis migrated to India in the sixteenth century to escape religious persecution in Iran. The community settled largely in parts of Gujarat and Maharashtra, and soon, their cuisine assimilated with that of India’s, leading to a cultural exchange that still manages to surprise foodies pleasantly. Dishes of Persian-origin, like Reshteh Polo, are a part of this rich culinary culture.
Reshteh Polo, also called Reshtah Palaw, is a traditional rice dish from Persia and a must-have during Nowruz celebrations. The dish is unique among other Persian-origin pulaos like Tahdig and the very Parsi Berry Pulao because apart from rice, it also includes noodles! This is why Reshteh Polo is also known as noodle-rice. Served on a large platter with roasted chicken, meatballs or a variety of curries, Reshteh Polo is quite the centrepiece of a Nowruz feast.
Traditionally, Reshteh Polo is made with a combination of long-grain rice, thin, dried egg noodles—or vermicelli, as they are more popularly known to be used by Parsis as well as Iranians—caramelised onions, potatoes, dates and raisins. Dates symbolise auspicious beginnings in Middle-Eastern cultures, so the inclusion of this ingredient in a prime Nowruz dish makes absolute sense: Eat Reshteh Polo packed with dates on Nowruz and you’re bound to have a good year ahead.
To make Reshteh Polo for Nowruz 2023, you will need basmati rice, egg vermicelli and dates among other ingredients. The addition of saffron gives the dish its beautiful colour and flavour. The egg vermicelli or noodles have to be broken into smaller pieces, dry roasted until golden brown and then added in with the rice while it’s cooking. It’s only after the rice and noodles are cooked that the caramelised onions, raisins and dates are added in. Here is the easy recipe for Reshteh Polo for you to try.
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Ingredients:
1 cup basmati rice, soaked
1 cup egg vermicelli, dry roasted
2 potatoes, sliced into rounds
2 onions, thinly sliced
¼ tsp saffron strands
¼ tsp cinnamon powder
5 tbsp unsalted butter
1 cup pitted dates, roughly chopped
½ cup golden raisins
Water, as required
Salt, to taste
Method:
1. Crush the saffron strands into a fine powder, then soak in warm water to make a liquid.
2. Place water in a large pot and bring it to a boil.
3. Add the soaked rice and dry roasted vermicelli.
4. Cook for 7-8 minutes, or until both rice and noodles are al dente.
5. Drain the rice and noodles in a colander, rinse with cold water and set aside.
6. While the rice is cooking, heat 1 tablespoon butter in a pan and fry the onions until golden brown.
7. Remove the fried onions, then add the dates. Fry and remove them too.
8. To assemble the Reshteh Polo, take a thick-bottomed pan.
9. Heat the remaining butter in the pan, then arrange the potato slices in a circular pattern.
10. Season with salt and cinnamon powder, then add half the boiled rice-noodles mix.
11. Sprinkle fried onions, dates, raisins, salt and cinnamon powder generously. Reserve some for garnishing.
12. Follow with the remaining boiled rice-noodles. Pour in the saffron water.
13. Cover and cook the Reshteh Polo for 10-15 minutes at the lowest possible flame.
14. To serve the Reshteh Polo, you can remove the cover, place a large platter on top and carefully flip the contents to get the fried potatoes on top.
15. Garnish with the remaining fried onions, dates and raisins, and serve hot.
