Reshteh Polo (رشته پلو) — Persian Toasted Noodle Rice

• 500 gBasmati rice (aged preferred; rinsed until water runs mostly clear)
• 3000 mlWater (for soaking and boiling; plus extra as needed)
• 24 gFine sea salt (divided (for soaking and boiling water))
• 150 gReshteh noodles (Persian reshteh, broken into 5–7 cm pieces)
• 90 mlVegetable oil (divided (for toasting noodles and steaming rice))
• 0.25 tspGround saffron (optional but traditional; bloomed in hot water)
• 30 mlHot water (for blooming saffron (about 2 tbsp))

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Soak the rice in 1500 ml water mixed with 12 g salt for 60 minutes at room temperature. This soaking lengthens the grains and helps the rice cook evenly without breaking.

2. 2

   Break reshteh noodles into 5–7 cm pieces. Heat 30 ml vegetable oil in a wide skillet over medium heat, then add noodles and stir constantly for 4–6 minutes until evenly golden and nutty-smelling. Remove immediately to a plate; they continue darkening off heat, so stop before deep brown.

3. 3

   Bring 1500 ml water to a rolling boil in a large nonstick pot (at least 5–6 liters). Add the remaining 12 g salt. Drain the soaked rice and add it to the boiling water. Boil 5–7 minutes, stirring gently once or twice, until grains are softened on the outside but still firm in the center.

4. 4

   Add the toasted reshteh noodles to the pot and boil 2–3 minutes more, just until the noodles soften slightly but do not turn mushy. Immediately drain everything in a colander. Rinse quickly with 250 ml cool water to stop cooking and to wash off excess surface starch for a fluffier final texture.

5. 5

   Return the pot to medium heat. Add 45 ml vegetable oil and 60 ml water to the bottom of the pot to create steam. If using saffron, bloom 0.25 tsp ground saffron in 30 ml hot water for 5 minutes, then reserve. Spoon in a thin layer of rice-noodle mixture, then mound the rest loosely without packing.

6. 6

   With the handle of a wooden spoon, poke 5–6 holes down through the mound to help steam circulate. Wrap the lid in a clean kitchen towel and cover the pot. Steam on medium heat for 10 minutes until strong steam forms, then reduce to low and steam 35–40 minutes for fully fluffy grains and a crisp bottom.

7. 7

   Turn off the heat and rest, covered, for 5 minutes so the steam redistributes. If using saffron, mix 3–4 tablespoons of rice with the bloomed saffron to make saffron rice. Gently fluff the pot with a fork, keeping noodles intact. Serve topped with saffron rice and, if desired, pieces of tahdig.