Reshteh Polo (رشته پلو) — Persian Noodle Rice with Savory Meat

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for boiling rice; plus extra for soaking)
• 24 gSalt (18 g for soaking and boiling rice, 6 g for meat)
• 150 gPersian reshteh noodles (broken into 5 cm pieces)
• 45 mlOlive oil (divided; for sautéing and drizzling)
• 60 gButter (divided; for rice steaming and finishing)
• 300 gYellow onion (thinly sliced)
• 700 gBeef stew meat (or lamb shoulder, cut into 3 cm cubes)
• 3 tspTurmeric powder (divided)
• 1.5 tspCinnamon powder (divided)
• 1.25 tspBlack pepper (freshly ground)

Instructions

1. 1

   Rinse the basmati rice 4–5 times until the water is mostly clear. Cover with cool water and dissolve 18 g salt into it, then soak for 30 minutes at room temperature. Meanwhile, break the reshteh noodles into 5 cm pieces so they distribute evenly through the rice during steaming.

2. 2

   Make the meat topping: heat 30 ml olive oil in a heavy pot over medium heat. Add sliced onion and cook 10–12 minutes, stirring, until deeply golden. Add beef (or lamb), 2 tsp turmeric, 1 tsp cinnamon, 1.25 tsp black pepper, and 6 g salt; sauté 5–6 minutes until the meat loses its raw color.

3. 3

   Pour in 600 ml water, scrape up any browned bits, and bring to a boil. Reduce to low, cover, and simmer gently 60–75 minutes, stirring twice, until the meat is fork-tender and the liquid is reduced to a glossy sauce. If it dries early, add 60–120 ml water and continue simmering.

4. 4

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot. Drain the soaked rice and add it to the boiling water. Boil 5–7 minutes, stirring once, until the grains are softened on the outside but still firm in the center. Add the reshteh noodles and boil 2 minutes more.

5. 5

   Drain immediately in a colander and rinse quickly with 250 ml cool water to stop cooking and prevent sticking. Return the pot to medium heat and add 15 ml olive oil and 30 g butter. When the butter melts and foams, spoon in 1/3 of the rice-noodle mixture, then sprinkle 1/2 tsp turmeric and 1/2 tsp cinnamon.

6. 6

   Layer the remaining rice and noodles in two more additions, sprinkling the last 1/2 tsp turmeric and 1/2 tsp cinnamon between layers. Use the handle of a wooden spoon to poke 5–6 steam holes down to the bottom. Wrap the lid with a clean towel, cover tightly, and steam 10 minutes on medium-low.

7. 7

   Reduce heat to low and continue steaming 35–45 minutes until the rice is fully tender and aromatic. Drizzle 15 ml olive oil and dot with the remaining 30 g butter, then steam 5 minutes more. Fluff gently with a fork, lifting from the edges to keep the noodles from clumping.

8. 8

   To serve, mound the rice on a platter. Spoon the tender spiced meat and onions over the top, along with a little of the reduced sauce. For a crisper bottom crust, let the rice sit uncovered off the heat for 3 minutes before unmolding; serve hot while the butter aroma is strongest.