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Rice with Noodles - Rechteh PoloTheWorldWideGourmet.com

Flavors of Iran

Total time: more than 2 hr

Preparation time: 1 1/2 hours
Cooking time; 1 hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:71 kcal

Proteins:3.4 g

Fats:3.7 g

Carbohydrate:6.4 g

Fibers:0.5 g

Sugar:2.7 g

Cholesterol:22.1 mg

Sodium:865.6 mg

Calcium:11.2 mg

Energy:582 kcal

Proteins:27.6 g

Fats:30.7 g

Carbohydrate:52.8 g

Fibers:4.5 g

Sugar:22.2 g

Cholesterol:181.4 mg

Sodium:7098.8 mg

Calcium:92.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

650

ml

long grain rice

250

ml

thin noodles

500

g

boneless lamb, beef or veal shoulder or shank

125

ml

raisins, soaked in water

125

ml

pitted dates

2000

ml

water

60

ml

fine salt

125

ml

butter

1

onion

1.25

ml

ground saffron, diluted in

salt and pepper

METHOD

  1. in a skillet, brown the peeled chopped onion and the meat in 2 tbsp. oil; add 250 ml (1 cup) water; cook for about 30 minutes over low heat and add half of the diluted saffron;
  2. in a large pot, bring 2 litres (8 cups) water to a boil with 2 tbsp. salt;
  3. drain the rice; add to the pot; boil for 10 minutes over high heat; stir twice during the cooking time to keep the grains from sticking;
    drain and rinse under warm water;
  4. boil the noodles for 2 minutes and drain;
  5. in a skillet, sauté the drained raisins, dates and noodles in 2 tbsp. butter; simmer for 3 minutes;
  6. in the same pot, heat half the butter, a drop of saffron and 2 tbsp. hot water;
  7. place 2 large slotted-spoonfuls of rice into the pot; place on top the meat, a spoonful of noodles, raisins and dates;
  8. repeat this layering, arranging everything in a pyramid;
  9. pour the rest of the butter, diluted saffron and meat broth over the pyramid; lay a clean kitchen towel over the pot; put the lid on and form a “nest” to prevent the steam from escaping. Cook for 10 minutes over medium heat and 50 minutes over low heat;
  10. before serving, take the pot off the heat; let cool for 3 minutes on a wet surface without taking the lid off;
  11. remove 2 tbsp. golden rice from the pot and set aside for garnish; with a slotted spoon, without scraping the bottom, gently transfer the rice to an oval serving dish, still in the shape of a pyramid;

CHEF'S NOTES

This is a traditional dish for Iranian New Year



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