Persian Apricot Rice with Noodles (Reshteh Polo Gheysi)

Rinse the basmati rice several times until the water runs clear, then soak it in well-salted water for at least 30 minutes to ensure long, fluffy grains.

Bring a large pot of water to a rolling boil. Add a generous amount of salt. Drain the rice and add it to the pot, cooking until the grains are partially tender with a firm center.

Add the thin noodles to the pot and stir gently. Cook just until both the rice and noodles are tender but not overcooked.

Drain the rice and noodle mixture in a colander and set aside.

In a bowl, gently toss the dried apricot slivers with the bloomed saffron, sugar, fried onions, black pepper, and turmeric until evenly coated.

Prepare the pot for tahdig (your preferred crust) by adding a little butter to the bottom.

Layer a portion of the rice mixture into the pot, then sprinkle some of the apricot mixture over it. Repeat the layering until all ingredients are used, finishing with rice on top.

Melt the remaining butter, mix with a pinch of saffron water, and drizzle evenly over the rice.

Cover the lid with a clean towel, place it on the pot, and steam over low heat for 35–45 minutes until the rice is fully cooked, aromatic, and the flavors are well combined. Serve warm.