Rice with Noodles - Rechteh Polo Recipe
Flavors of Iran
Total time: more than 2 hours

Preparation time: 1 1/2 hours
Cooking time; 1 hour

Difficulty: Easy
Chef's Note

This is a traditional dish for Iranian New Year

For 4 servings

- 650 ml (2 1/2 cups) long grain Rice (soaked overnight or for at least 2 hours in salted water)
- 250 ml (1 cup) thin noodles
- 500 g (18 oz.) boneless Lamb, beef or veal shoulder or shank
- 125 ml (1/2 cup) raisins, soaked in water for 5 minutes
- 125 ml (1/2 cup) pitted dates
- 2 liters (8 cups) water
- 4 tbsp. fine salt
- 125 ml (1/2 cup) butter
- 1 onion
- 1/4 tsp. ground Saffron, diluted in 65 ml (1/4 cup) hot water
- Salt and pepper
  1. in a skillet, brown the peeled chopped onion and the meat in 2 tbsp. oil; add 250 ml (1 cup) water; cook for about 30 minutes over low heat and add half of the diluted saffron;
  2. in a large pot, bring 2 litres (8 cups) water to a boil with 2 tbsp. salt;
  3. drain the rice; add to the pot; boil for 10 minutes over high heat; stir twice during the cooking time to keep the grains from sticking;
    drain and rinse under warm water;
  4. boil the noodles for 2 minutes and drain;
  5. in a skillet, sauté the drained raisins, dates and noodles in 2 tbsp. butter; simmer for 3 minutes;
  6. in the same pot, heat half the butter, a drop of saffron and 2 tbsp. hot water;
  7. place 2 large slotted-spoonfuls of rice into the pot; place on top the meat, a spoonful of noodles, raisins and dates;
  8. repeat this layering, arranging everything in a pyramid;
  9. pour the rest of the butter, diluted saffron and meat broth over the pyramid; lay a clean kitchen towel over the pot; put the lid on and form a “nest” to prevent the steam from escaping. Cook for 10 minutes over medium heat and 50 minutes over low heat;
  10. before serving, take the pot off the heat; let cool for 3 minutes on a wet surface without taking the lid off;
  11. remove 2 tbsp. golden rice from the pot and set aside for garnish; with a slotted spoon, without scraping the bottom, gently transfer the rice to an oval serving dish, still in the shape of a pyramid;
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