Persian Reshteh Polo (Toasted Vermicelli Rice)

Name: Persian Reshteh Polo (Toasted Vermicelli Rice)
Prep time: 2 min
Cook time: 45 min
Total time: 47 min
Yield: 6
Ingredients: 350 g basmati rice; 150 g egg vermicelli broken into 2 cm long pieces; 1 large brown onion finely chopped; 75 g butter roughly cut into cubes; 3 tbsp olive or vegetable oil; 800 ml water; 1 tsp salt; 0.5 tsp black pepper

A fragrant and comforting Persian classic, Reshteh Polo combines fluffy basmati rice with deeply toasted vermicelli and caramelized onions. This golden-hued dish is often served with a crispy tahdig crust, making it a stunning and flavorful centerpiece for any meal.

Servings6 Portions

Prep Time2 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

basmati rice
350 g
egg vermicelli broken into 2 cm long pieces
150 g
large brown onion finely chopped
1
butter roughly cut into cubes
75 g
olive or vegetable oil
3 tbsp
water
800 ml
salt
1 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Heat the oil in a medium non-stick saucepan over medium heat. Add the finely chopped onions and sauté for about 8 minutes until they are soft and translucent.

Add the broken vermicelli pieces to the pan and stir to coat them in the oil. Add the butter cubes and continue to cook, stirring frequently. Toast the vermicelli until it reaches a deep, even brown color, being careful not to burn the butter or the noodles.

Stir in the basmati rice, salt, and pepper. Mix thoroughly until the rice grains are evenly combined with the toasted vermicelli and onions.

Pour in 800ml of cold water and bring to a gentle simmer. Cover with a tight-fitting lid and reduce the heat to low.

Cook for 30 minutes without lifting the lid. This allows the rice to steam perfectly and a crispy 'tahdig' crust to form at the bottom of the pan.