Reshteh Polo with Chicken and Herbs

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 cup (100g) reshteh noodles 1 cup (100g) reshteh noodles
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup mixed fresh herbs (dill, parsley, coriander), finely chopped 1 cup mixed fresh herbs (dill, parsley, coriander), finely chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• Salt and pepper to taste Salt and pepper to taste
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Add the ground turmeric, cumin, cinnamon, cardamom, salt, and pepper to the pot. Stir well to coat the chicken with the spices.
5. 5.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
6. 6.
   In a separate pot, bring water to a boil and cook the reshteh noodles according to the package instructions. Drain and set aside.
7. 7.
   In a large non-stick pot, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add half of the cooked rice and spread it evenly.
8. 8.
   Layer the cooked reshteh noodles on top of the rice, followed by the remaining rice.
9. 9.
   Sprinkle the chopped fresh herbs over the rice and noodles.
10. 10.
    Pour the chicken and its broth over the rice and herbs.
11. 11.
    Cover the pot with a clean kitchen towel and then with a lid. Cook on low heat for 45 minutes to 1 hour, until the rice is fully cooked and fluffy.
12. 12.
    Once cooked, gently fluff the rice with a fork, mixing in the herbs and noodles.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Reshteh noodles — Cook the noodles according to the package instructions, ensuring they are al dente as they will continue to cook with the rice.
• Fresh herbs — Finely chop the herbs just before adding them to the dish to preserve their vibrant color and flavor.
• Chicken — For tender chicken, marinate it in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• Spices — Toasting the ground spices in a dry pan before adding them to the dish will enhance their flavors.

Tips & Tricks

• For added richness, garnish the Reshteh Polo with saffron-infused butter before serving.
• To make the dish more colorful, add a handful of barberries or pomegranate seeds to the rice and herbs.
• If you prefer a vegetarian version, omit the chicken and increase the amount of fresh herbs for a flavorful vegetarian Reshteh Polo.
• Serve Reshteh Polo with a side of yogurt or a fresh salad to balance the flavors.
• Leftover Reshteh Polo can be enjoyed the next day by reheating it gently in a pan with a splash of water to prevent drying.

Serving advice

Serve Reshteh Polo hot, directly from the pot, to preserve its flavors and textures. Garnish each serving with a sprinkle of fried onions and a handful of chopped fresh herbs for an extra burst of freshness.

Presentation advice

To present Reshteh Polo beautifully, gently mound the rice and noodles on a large serving platter. Arrange the chicken pieces on top and sprinkle the chopped herbs over the dish. Serve with a side of yogurt or a fresh salad for a complete meal.