Reshteh Polo
This Persian recipe is apparently served the night before Norouz in many households! However, this was the first time I had ever heard of anything other than Sabzi Polo ba Mahi being served around Norouz. Either way I made Reshteh Polo and must say I liked it! And the good news is you can adjust some of the ingredients to your liking.
In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:
Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.
Ingredients
مواد لازمStep-by-Step Instructions
طرز تهیهSource: Printed from PersianRecipes.com — View full photos, Persian pantry tips, and interactive serving scaling at:
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