RESHTEH POLO (TOASTED VERMICELLI RICE)
Enjoy this Persian-inspired toasted egg vermicelli rice as part of a family feast. It's ideal for celebrating the Iranian New Year
Provided by Sabrina Ghayour
Categories Side dish
Time 47m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Heat the oil in a medium-sized, preferably non-stick saucepan with a lid, over a medium heat. Add the onions and cook for around 8 mins, until softened, then add the vermicelli and turn to coat in the oil. Tip in the butter and stir until melted. At this point you want the butter to help toast the vermicelli to a lovely even brown colour without burning the butter or the vermicelli.
- Once the vermicelli is browned (not just golden) add the rice, some salt and pepper, and mix well together until evenly combined. Pour over 800ml cold water, cover with a lid and cook on a medium heat (low if using gas) and cook for 30 mins, until the rice on top is cooked. Fluff up with a fork and serve. It's desirable to have 'tahdig', which is Persian for a crunchy rice crust that you can serve in pieces atop the rice.
Nutrition Facts : Calories 447 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.56 milligram of sodium
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