Classic Persian Reshteh Polo (Herbed Rice with Noodles)

Rinse the basmati rice several times under cold water until the water runs clear. Soak the rice in well-salted water for about 2 hours to ensure even cooking and long, fluffy grains.

Heat a generous amount of oil in a large pot over medium heat. Add the crushed noodles and stir continuously until they become evenly golden and aromatic, being careful not to let them burn.

Drain the soaked rice thoroughly and gently add it to the pot with the toasted noodles.

Pour in enough water to cover the rice by about 1 inch. Add the salt and a little more oil, then give the rice one gentle stir to distribute the noodles evenly.

Increase the heat to high and bring the water to a rolling boil.

Once most of the water has been absorbed and small steam holes appear on the surface, reduce the heat to low.

Cover the pot with a tight-fitting lid and allow the rice to steam gently until fully cooked, fluffy, and tender, about 30–35 minutes.