Traditional Persian Reshteh Polo with Crispy Tahdig
Rating: 5.0 ⭐
This authentic Persian Reshteh Polo is a flavorful rice dish combined with toasted noodles, warm spices, and a signature crispy potato tahdig. Topped with sweet dates and raisins, it’s a perfect balance of savory and sweet—ideal for special occasions or a unique homemade meal.
Servings: 10
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 3 hours 35 minutes
Yield: 10 servings
Ingredients
- 1 cup basmati rice
- 3 ½ tablespoons kosher salt, divided
- ¼ teaspoon saffron threads
- 2 tablespoons boiling water
- ½ (8-ounce) package roasted noodles
- ¼ cup grapeseed oil
- Kosher salt to taste
- 2 medium gold potatoes, sliced into quarter rounds
- ¼ cup boiling water
- 2 tablespoons unsalted butter, melted
- 3 tablespoons unsalted butter
- 6 Medjool dates, pitted and quartered
- ½ cup golden raisins, rinsed and drained
- ¼ teaspoon ground cinnamon
Instructions
- Rinse the rice several times until the water runs clear. Soak in cold water with salt for 1 hour, then drain.
- Grind saffron and mix with boiling water. Cover and set aside.
- Bring water to a boil in a large pot. Add salt, noodles, and rice. Cook until rice is tender on the outside but firm inside (about 10–12 minutes total).
- Drain and lightly rinse rice and noodles. Set aside and clean the pot.
- Heat oil in the pot, add some saffron water and salt. Arrange potato slices at the bottom to form the tahdig layer.
- Add rice mixture in a pyramid shape. Poke small holes to allow steam to escape. Cover and cook for about 10 minutes until steaming.
- Mix remaining saffron water with melted butter and drizzle over rice.
- Wrap the lid with a towel and cover the pot. Cook on low heat (with diffuser if possible) for about 35 minutes, rotating occasionally.
- Meanwhile, melt butter in a pan. Add dates, raisins, cinnamon, and a pinch of salt. Cook until soft and glossy.
- Let the rice rest briefly, then serve on a platter with crispy tahdig and top with the sweet fruit mixture.
Nutrition Information
- Total Fat: 12g (15%)
- Saturated Fat: 4g (22%)
- Cholesterol: 15mg (5%)
- Sodium: 2124mg (92%)
- Total Carbohydrates: 45g (16%)
- Dietary Fiber: 2g (9%)
- Total Sugars: 16g
- Protein: 4g
- Vitamin C: 0mg (2%)
- Calcium: 15mg (1%)
- Iron: 0mg (2%)
- Potassium: 176mg (4%)
Conclusion
This Persian Reshteh Polo is more than just a rice dish—it’s a cultural experience packed with flavor and texture. From the crispy tahdig to the sweet topping, every bite is unique. If you enjoyed this recipe, subscribe to our newsletter and receive new recipes straight to your inbox.
