Best Persian Style Pork Noodle Dish Recipes

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RESHTEH POLO (PERSIAN NOODLE RICE)



Reshteh Polo (Persian Noodle Rice) image

Reshteh polo is a fragrant rice and noodle dish often served at Nowruz (Iranian New Year) for lunch or dinner. You can purchase the roasted noodles from Iranian markets or online. The noodles in this dish symbolize good wishes for the new year. This version is prepared with crispy, saffron-tinged potato tahdig.

Provided by Naz Deravian

Categories     Side Dish     Rice Side Dish Recipes

Time 3h35m

Yield 10

Number Of Ingredients 14

1 cup basmati rice
3 ½ tablespoons kosher salt, divided
¼ teaspoon saffron threads
2 tablespoons boiling water
½ (8 ounce) package roasted noodles
¼ cup grapeseed oil
kosher salt to taste (such as Diamond Crystal®)
2 medium gold potatoes, sliced into quarter rounds
¼ cup boiling water
2 tablespoons unsalted butter, melted
3 tablespoons unsalted butter
6 Medjool dates, pitted and quartered
½ cup golden raisins, rinsed and drained
¼ teaspoon ground cinnamon

Steps:

  • Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1/2 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
  • Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
  • Fill a 5-quart nonstick pot with 9 cups water and bring to a boil over medium-high heat. Add 3 tablespoons salt and stir until dissolved. Break roasted noodles into thirds and add to the boiling water with the rice. Stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook until the first rice grain pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
  • Drain rice and noodles in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
  • Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Tightly overlap potato slices in a single layer covering the bottom of the pot to create the tahdig layer.
  • Gently scatter rice-noodle mixture over the tahdig in a pyramid shape, making sure potatoes are completely covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into the rice and noodles a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.
  • Meanwhile, combine 1/4 cup boiling water with 2 tablespoons melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.
  • Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle the butter mixture over the rice and cover with the towel-wrapped lid.
  • Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 35 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.
  • Meanwhile, melt 3 tablespoons butter in a small pan over medium heat. Add dates, raisins, and cinnamon; sprinkle with a little salt. Cook and stir until dates are glistening and soft, 3 to 5 minutes.
  • Gently scatter rice on a platter and remove potato tahdig pieces and serve on the side. Sprinkle raisin-date sauce over top.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 44.6 g, Cholesterol 15.3 mg, Fat 11.7 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 2123.5 mg, Sugar 15.7 g

ASH-E RESHTEH (PERSIAN LEGUME SOUP)



Ash-e Reshteh (Persian Legume Soup) image

Wonderful Persian soup.

Provided by AlliePeacock

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 12h

Yield 6

Number Of Ingredients 19

⅓ cup dry chickpeas (garbanzo beans)
⅓ cup dry kidney beans
2 tablespoons olive oil, divided, or as needed
1 large red onion, thinly sliced
1 tablespoon dried mint
2 large yellow onions, thinly sliced
6 cloves garlic, or to taste, minced
2 teaspoons ground turmeric
6 cups vegetable stock
3 cups packed chopped fresh parsley
2 cups packed chopped fresh cilantro
2 cups packed chopped fresh mint
3 bunches scallions, chopped (green parts only)
½ cup dry lentils
½ pound linguine pasta
1 pound fresh spinach, chopped
1 tablespoon all-purpose flour
salt and fresh ground pepper to taste
1 cup Greek yogurt

Steps:

  • Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
  • Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
  • Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
  • Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
  • Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
  • Serve soup with yogurt and fried red onions.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 76.3 g, Cholesterol 7.5 mg, Fat 11.3 g, Fiber 17.4 g, Protein 22.9 g, SaturatedFat 2.9 g, Sodium 434.3 mg, Sugar 11 g

PERSIAN STYLE PORK NOODLE DISH



Persian Style Pork Noodle Dish image

Yummy

Provided by barbara lentz @blentz8

Categories     Pork

Number Of Ingredients 18

FOR THE PORK
1/4 cup(s) soy sauce
3 tablespoon(s) brown sugar
1 teaspoon(s) chili oil
2 tablespoon(s) rice vinegar
1 tablespoon(s) avocado oil
1 tablespoon(s) ginger grated
4 clove(s) garlic minced
1 pound(s) ground pork
1 teaspoon(s) cornstarch stirred into 1 dtbsp water
FOR THE ASSEMBLY
8 ounce(s) rice noodles cooked and drained
1 large carrot peeled and julienned
1 persian cucumbers chopped
4 scallions chopped
1/2 cup(s) cilantro chopped
1/4 cup(s) roasted peanuts chopped
lime wedges

Steps:

  • In a small bowl whick together the soy sauce, brown sugar, chili oil, and rice vinegar until sugar is dissolved. Set aside
  • In a skillet or Wok add the oil. Add the ginger and garlic and sizzle one minute. Add the pork and cook until almost no pink color is left. Pour in the sauce and stir well, Add the cornstarch slurry and cook until thickend.
  • Pile noodles in each bowl. Spoon the pork on top. Place the carrots and cucumbers in small piles. Garnish with scallions, cilantro and peanuts.

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