Reshteh Polou or Persian Noodle Rice

This rice dish is traditionally eaten at norooz, the Persian new year but why not eat other times too because it’s too delicious not to! In this recipe I use gluten free noodles because I have coeliacs disease, an allergy to Gluten but if you can substitute them with wheat noodles.



  • Basmati rice 1 cup per serving
  • 1 handful of reshteh per three servings For coeliacs use rice noodles or gluten-free spaghetti.
  • 1 tablespoon of butter
  • 1 tablespoon of oil
  • 1 small onion


Follow the recipe for making Persian rice to step 3 and then place to one side.

  1. Rinse the rice until the water runs clear and then pre soak for at least 2 hours in salted water.
  2. Bring a large pan of water to the boil, add a teaspoon or 2 of salt according to your taste and then add the rice.
  3. Allow to bubble away until the rice becomes soft to bit. You should see the rice grains grow in length but dont allow them to become fluffy.
  4. Now drain and rinse and place to one side to finish draining.
  5. Meanwhile break the noodles into pieces. It doesn’t matter what size
  6. Chop and gently fry the onion in the butter and oil and add the noodles until golden
  7. Combine the rice and noodles in one pan as from step 4 and continue  through the rest of the instructions to step 14.
  8. Some people like to add cinnamon and raisins which is delicious and you can sprinkle these on just before serving.


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