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Meat, Maghreb and Middle East

Lamb reshteh polo with noodles, dates and saffron

Lamb reshteh polo is Persian rice with toasted noodles, dates and saffron, served with slow cooked lamb. It serves 4, takes 2 hours, rates as medium difficulty, and costs €4.20 per serving. The trick is steaming the rice properly so it forms a golden crust at the bottom of the pot, the tahdig.

Tonight's a little celebration on a plate, Persian rice with toasted noodles, dates and raisins, served with melt in your mouth saffron lamb.

Lamb reshteh polo with noodles, dates and saffron
Total time
2 h
Difficulty
Medium
Cost per person
€4.20
Calories per person
900 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Reshteh polo brings together two textures you don't usually find on the same plate, fluffy steamed rice and toasted noodles that crackle with a nutty aroma. Saffron tints the rice and perfumes the lamb, while dates and raisins add a touch of sweetness that balances the slow cooked meat. Every spoonful carries a bit of crunch, a bit of tenderness, and a bit of sweetness.

This is a dish for a Sunday or any meal where you have time to settle into the kitchen, since the lamb and the rice each need their own stretch of attention. It works well for guests, the golden tahdig at the bottom of the pot always gets a reaction when you bring it to the table. Adventurous kids might enjoy the sweetness of the dates and raisins, but this one is mostly for adults who love Middle Eastern flavors.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 700 g

Fruits and vegetables

  • Onions 2

Pantry

  • Saffron 1 pinch
  • Basmati riceoften in the pantry 300 g
  • Spaghetti or vermicellioften in the pantry 100 g
  • Pitted dates 100 g
  • Raisins 50 g
  • Cinnamonoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the lamb chunks with the sliced onions in the oil, add the diluted saffron, cover with water and let simmer covered. 1 h 15

    Add salt only at the end of cooking, it keeps the meat from toughening.

  2. Parboil the rice in salted boiling water, then drain it. 6 min

    It should stay firm at the center, it will finish cooking in the steam.

  3. Brown the broken spaghetti in hot butter until lightly golden, then mix them into the rice. 5 min

    They add both crunch and a nutty aroma to the dish.

  4. Line the bottom of a pot with butter and a bit of rice, add the rest mounded into a pyramid, poke a few holes, cover with a towel and then the lid. 40 min

    The towel under the lid absorbs the steam and keeps the rice lighter.

  5. Sauté the dates and raisins in a little butter with the cinnamon, scatter them over the rice and serve with the lamb. 5 min

    A few drops of rose water on the fruit give an even more authentic Persian aroma.

Our tips to get it right

  • Dissolve the saffron in a bit of warm water before adding it to the lamb, the threads release their color and aroma much better this way.
  • Once the rice is mounded into a pyramid in the pot, leave it alone, let the steam do its work without lifting the lid too often.
  • Use a heavy bottomed pot for the rice, the tahdig forms more evenly and burns less easily than in a thin pot.

The variations

  • Swap the lamb shoulder for chicken, which cuts the simmering time down to about 35 minutes.
  • For a vegetarian version, skip the lamb and serve the rice with roasted vegetables, carrots and squash pair nicely with the dates.
  • For a quicker version, skip the long simmer and reheat leftover cooked meat with the saffron instead.

What to serve it with

  • A cucumber and yogurt salad
  • Cardamom scented black tea
  • Oven roasted vegetables

Storage

Lamb reshteh polo keeps for 2 to 3 days in the fridge in a sealed container, ideally with the rice and lamb stored separately. It freezes well, especially the lamb, for up to a month. Reheat in a pan with a splash of water so the rice doesn't dry out.

Questions about this dish

Can I use Persian vermicelli instead of spaghetti?

Yes, if you can find Persian vermicelli (reshteh), use it as is without breaking it. Broken spaghetti gives a similar result and is easier to find at a regular supermarket.

How do I get a tahdig that doesn't burn?

Use a heavy bottomed pot and keep the heat low and steady during the 40 minute steaming step. Toward the end, gently lift an edge to check, it should look golden, not dark brown.

Can this dish be made ahead?

You can cook the saffron lamb the day before, it actually tastes better once reheated. Make the rice and its tahdig the same day you plan to serve it, so it keeps its crunch.

What type of rice works best here?

Basmati rice is the best choice, its long grains stay separate after steaming. Avoid short or sticky rice varieties, which would make the dish too dense.

How long does it take to make a lamb reshteh polo, the Persian rice with noodles, dates and saffron?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb reshteh polo, the Persian rice with noodles, dates and saffron?

About 900 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb reshteh polo, the Persian rice with noodles, dates and saffron cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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