Reshteh Polo (رشته پلو) — Persian Celebration Noodle Rice with Braised Lamb

• 500 gBasmati rice (aged if possible; rinsed until water runs mostly clear)
• 30 gFine sea salt (for rice soaking and boiling water; adjust to taste)
• 180 gPolo noodles (reshteh) (broken into 5–7 cm pieces)
• 70 gSolid oil (vegetable shortening or refined sheep tail fat) (divided; for toasting noodles and steaming rice)
• 120 gPlain yogurt (for yogurt tahdig (optional but traditional))
• 1 largeEgg yolk (for yogurt tahdig; omit if making plain tahdig)
• 0.25 tspSaffron threads, dried (finely ground and bloomed in hot water)
• 30 mlWater (boiling, for blooming saffron)
• 900 gLamb leg meat (boneless, cut into 4–5 cm chunks)
• 300 gOnion (thinly sliced)
• 2 tspTurmeric (ground)
• 2 leavesBay leaf
• 1 tspBlack pepper (freshly ground)

Instructions

1. 1

   Soak the rice: rinse basmati rice 5–7 times until the water is mostly clear. Cover with 1.5 liters cool water and dissolve 20 g of the salt into it. Soak 60 minutes at room temperature. Meanwhile, bloom saffron for both lamb and tahdig separately in boiling water; cover and steep 10 minutes.

2. 2

   Start the lamb braise: heat 30 g solid oil in a heavy pot over medium-high heat (about 190°C surface heat). Add sliced onion and cook 8–10 minutes until golden. Add lamb, turmeric, black pepper, and bay leaves; brown 10–12 minutes, turning pieces to color all sides.

3. 3

   Braise until tender: add 900 ml hot water and bring to a gentle simmer. Reduce heat to low, cover, and cook 75–90 minutes, stirring every 20 minutes. When lamb is nearly tender, stir in 10 g salt and the bloomed saffron (with its water). Simmer uncovered 10–15 minutes to slightly thicken.

4. 4

   Toast the noodles: in a wide skillet, melt 40 g solid oil over medium heat. Add broken polo noodles and stir constantly for 4–6 minutes until evenly light golden and nutty-smelling; do not let them turn dark brown. Transfer to a bowl to stop cooking and keep the noodles crisp.

5. 5

   Parboil rice and noodles: bring 3.5 liters water to a rolling boil in a large pot. Add remaining 10 g salt. Drain soaked rice and add it to the boiling water; boil 4 minutes. Add toasted noodles and boil 2–3 minutes more, until rice is al dente (soft outside, firm center). Drain in a colander and rinse quickly with 250 ml warm water.

6. 6

   Prepare the tahdig base: in a bowl, whisk yogurt, egg yolk, and the bloomed saffron for tahdig until smooth. Add 2 ladles (about 200 g) of the drained rice-noodle mixture and stir to coat. This mixture helps form a crisp, golden crust while keeping the center rice fluffy.

7. 7

   Layer and steam: heat a nonstick or well-seasoned pot (24–26 cm) over medium. Add 30 g solid oil and swirl. Spread the yogurt-rice mixture evenly on the bottom. Layer the remaining rice-noodle mixture in a loose mound, sprinkling with 2–3 tablespoons water to create steam. Cover lid with a towel and steam 10 minutes on medium, then 45 minutes on low.

8. 8

   Finish and serve: rest the pot off heat 10 minutes. Meanwhile, warm the lamb gently 5 minutes and spoon a little saffron broth over it for shine. Fluff rice carefully, keeping noodles distributed. Invert the pot onto a platter to release tahdig, or remove tahdig in pieces. Top rice with lamb and a few spoonfuls of braising juices.