Karnataka-style Reshteh Polo

Ingredients

In the Karnataka-style Reshteh Polo, we adapt the traditional Iranian Reshteh Polo by incorporating the flavors and ingredients commonly found in Karnataka cuisine. We replace some of the original spices with Karnataka spices like cumin, coriander, and turmeric to give the dish a distinct local taste. Additionally, we add vegetables such as carrots, peas, and bell peppers to enhance the nutritional value and add a vibrant touch to the dish. We alse have the original recipe for Reshteh Polo, so you can check it out.

• 1 cup (200g) Basmati rice 1 cup (200g) Basmati rice
• 1/2 cup (50g) vermicelli noodles 1/2 cup (50g) vermicelli noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 cinnamon stick 1 cinnamon stick
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1/2 cup (75g) green peas 1/2 cup (75g) green peas
• 1/2 bell pepper, diced 1/2 bell pepper, diced
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

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 the vegetable oil over medium heat. Add the cumin seeds, coriander powder, turmeric powder, and cinnamon stick. Sauté for a minute until fragrant.
3. 3.
   Add the chopped onion and minced garlic to the pot. Cook until the onion turns translucent.
4. 4.
   Add the diced carrot, green peas, and bell pepper to the pot. Sauté for a few minutes until the vegetables are slightly tender.
5. 5.
   Break the vermicelli noodles into small pieces and add them to the pot. Stir well to combine with the vegetables.
6. 6.
   Add the drained Basmati rice to the pot and mix gently to combine with the vermicelli and vegetables.
7. 7.
   Pour 2 cups (470ml) of water into the pot. Season with salt according to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Once the rice is cooked, remove the pot from heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice gently with a fork. Garnish with fresh cilantro and fried onions.
11. 11.
    Serve the Karnataka-style Reshteh Polo hot as a main dish or accompanied by raita or yogurt.

Treat your ingredients with care...

• Vermicelli noodles — Break the noodles into small pieces before adding them to the pot to ensure even cooking and distribution throughout the dish.
• Basmati rice — Soaking the rice before cooking helps to achieve fluffy and separate grains. Make sure to drain the soaked rice well before adding it to the pot.

Tips & Tricks

• For a richer flavor, you can toast the vermicelli noodles in a dry pan before adding them to the pot.
• Customize the vegetable selection based on seasonal availability and personal preference.
• Add a pinch of saffron strands soaked in warm milk to the rice for an extra touch of luxury and aroma.
• For a spicier version, add a finely chopped green chili along with the vegetables.
• Leftover Reshteh Polo can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave, adding a splash of water if needed to prevent drying.

Serving advice

Serve Karnataka-style Reshteh Polo as a main dish accompanied by raita or yogurt. It can also be enjoyed on its own as a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, garnish the dish with fried onions and fresh cilantro. Serve it in a large platter or individual bowls for an inviting and appetizing look.