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

• 16 ozBasmati rice (white, aged) (Rinsed until water runs mostly clear)
• 5.3 ozPersian reshteh noodles (Broken into 5–7 cm pieces)
• ¼ cupVegetable oil (Divided)
• 18 gFine sea salt (For boiling water and seasoning)
• 2 tspGround turmeric (Divided)
• 1¾ lbLamb leg meat (boneless), cut into 3 cm cubes (Trim excess surface fat)
• 10.5 ozYellow onions, thinly sliced (About 2 medium)
• 2 leafBay leaf (Dried)
• 3.8 cupWater (Plus more for parboiling rice)
• ⅓ gSaffron threads (Finely ground)
• ¼ cupHot water (for blooming saffron) (Just off the boil)

Instructions

1. 1

   Bloom the saffron by grinding the threads to a fine powder, then stirring in 60 ml hot water. Cover and let it steep for 15 minutes so the color and aroma fully develop.

2. 2

   Rinse the basmati rice several times until the water runs mostly clear, then soak it in plenty of cool water with 10 g of the salt for 20 minutes. Soaking helps the grains elongate and cook evenly, which is essential for fluffy Reshteh Polo.

3. 3

   Heat 30 ml of the vegetable oil in a heavy pot over medium-high heat and add the sliced onions. Cook for 10–12 minutes, stirring often, until deeply golden and sweet, then push them to one side of the pot.

4. 4

   Add the lamb cubes to the pot and sprinkle with 1 tsp turmeric and 4 g of the remaining salt. Sear for 6–8 minutes, turning to brown several sides, because browning builds the savory base that perfumes the rice.

5. 5

   Add 900 ml water and the bay leaves, scraping the bottom to release any browned bits. Bring to a boil, then cover and simmer on low for 60–70 minutes until the lamb is tender and the broth is lightly reduced.

6. 6

   While the lamb simmers, toast the reshteh noodles in a dry skillet over medium heat for 3–5 minutes until a shade darker and nutty-smelling. Stir constantly so they toast evenly and do not scorch, then set aside to cool.

7. 7

   Bring a large pot of water to a rolling boil and add the remaining 4 g salt. Drain the soaked rice and add it to the boiling water, cooking for 5 minutes, then add the toasted noodles and cook 2–3 minutes more until the rice is al dente with a firm center.

8. 8

   Drain the rice and noodles in a colander and rinse quickly with 250 ml cool water to stop the cooking and remove excess surface starch. Let it drain for 5 minutes so the final dish steams rather than turns soggy.

9. 9

   Return the rice pot to the stove and add 30 ml vegetable oil and 2 tbsp (30 ml) water to help form a crisp tahdig. Spoon in a layer of the rice-noodle mixture, then mound the rest into a gentle pyramid to encourage even steaming.

10. 10

    Use the handle of a spoon to poke 5–6 holes down to the bottom of the pot to vent steam. Cover the lid with a clean towel, place it on the pot, and steam on medium heat for 10 minutes, then reduce to low and steam 35 minutes more.

11. 11

    When the lamb is tender, remove the bay leaves and stir in 45 ml of the bloomed saffron water, reserving 15 ml for the rice. Simmer uncovered for 5 minutes so the sauce becomes glossy and saffron-scented without turning watery.

12. 12

    Transfer 120 g of the cooked rice-noodle mixture to a bowl and mix it with the reserved 15 ml saffron water to create saffron rice for garnish. Fluff the remaining rice gently in the pot with a fork to separate grains without breaking them.

13. 13

    Serve the Reshteh Polo on a platter, topping it with the saffron rice and arranging the saffron lamb and onions alongside or over the center. If you want tahdig, loosen the bottom crust with a spatula and plate it separately, because it softens quickly once covered.