2 ½ cups Royal Chef’s Secret Basmati rice, washed 5-7 times
4 oz toasted linguini (toasted in the oven at 350 for 6 minutes)
½ teaspoon powdered saffron dissolved in 3 tablespoons of very hot water
1 large onion, thinly sliced into half moons
⅓ cup golden raisins
⅓ cup black raisins
½ cup pitted dates
Let rice soak in a bowl filled with water and 1 tablespoon of salt for 30 minutes.
Fill a large nonstick pot with water and bring to a boil on high heat.
Add 1 tablespoon of salt. Bring water back to a boil and add rice and the noodles.
Cook rice for 6 minutes. Then turn heat off and let rest for 2 minutes.
Rice and pasta should be soft on the outside but still firm on the inside. Drain rice and noodles completely.
Wipe out pot and and return it to medium high heat. Add 3 tablespoons vegetable oil and 1-2 tablespoons liquid saffron.
Add rice back to the pot in a pyramid shape. Make some indents in the rice with the handle of a spatula to allow steam to escape.
Leave the pot uncovered on medium high heat for 7-10 minutes or until steam begins to escape (this is also a crucial step in creating the Tahdig or crispy bottom).
Add 2 tablespoons of oil and ¼ cup hot water to the top of the rice. Cover the pot with a kitchen towel and then the lid. Wrap towel over the lid so the towel doesn’t burn. Steam cook the rice on low heat for 45-50 minutes.
Meanwhile, fry onions in 2 tablespoons of oil stirring frequently until crispy and browned.
When rice is done take a large scoop of rice from the pot. Add it to a bowl with the remaining saffron water. Stir the rice to coat it and color it.
Plate rice by removing it with a spatula and layer in raisins, dates, and onions.
Top the Reshteh polo with the saffron rice and serve with the crispy Tahdig either on the side or broken into pieces on around the Reshteh Polo