1. In a large pot, saute onion until nice and golden. 2. Remove pits from dates and dice them. 3. In another pot, saute the reshteh noodles in butter until golden. Keep an eye on them, as they burn easily. 4. Prepare your basmati rice according to my "Persian Rice" recipe. When you add the rice to the water, add the reshteh noodles too. 5. Once the onion is nice and golden, add one tablespoon butter. Add turmeric and cinnamon. Give the pan a nice stir. 6. Add dates and raisins. Give the pan a stir. 7. Add orange peel. Season to taste with salt and pepper. 8. Note: if the ingredients seem kind of dry, add a tablespoon of butter. 9. After draining your rice and reshteh noodles, place 2 tablespoons canola oil in the bottom of the rice/reshteh pot and add enough water to cover the bottom. 10. Add one layer of rice/reshteh noodles to the pot. 11. Sprinkle 1/4 teaspoon of advieh spice (or bouillon). 12. Place half of the date-raisin-orange-peel-onion mixture on top. 13. Repeat with another layer of rice/reshteh noodles and the remainder of the date-onion mixture. 14. End the layering with the rice-reshteh noodles. 15. With the end of the spatula, make 5 holes to circumference the rice. 16. Cook covered on high for 10 minutes. 17. Ground the saffron and dissolve in 1/4 cup of hot water. Add 1 tablespoon butter t the saffron and mix well. Pour the saffron mixture over the rice. 18. Cover the top of the pot with a towel and cover with the lid. Steam rice on low for one hour. 19. Once the rice is done, place the rice in a dish and sprinkle the almonds and pistachios on top. 20. At the bottom of your pot you will find a crunchy rice delicacy Persians love, called tadigh. Break it into pieces with a spatula or spoon and serve in a separate dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
