Tweet

RESHTEH POLO

Vermicelli & Rice

2 Cups Rice 4 oz (113g) Roasted Vermicelli 1 lb (454g) Beef Stew 1 Onion 1 Potato 2 oz (57g) Raisins 3.5 Tbsp Vegetable Oil 1/4 Tsp Saffron (Zafran) 2 Bay Leaf Salt, Turmeric, Dates PREPARATIONS: 1- Soak rice with 3 cups water for 2 hours. 2- Dice the onion. 3- Crack the vermicelli into a smaller pieces. 4- Peel, slice the potato. 5- Soak saffron with 1 tbsp water for 10 to 15 minutes. DIRECTIONS: 1- Fry diced onion with 1 tbsp vegetable oil until golden. 2- Stir in turmeric (approx. 1 Tsp). 3- Stir in beef stew and continue frying for 10 to 15 minutes over medium heat, or until the beef is fried and becomes brown. 4- Add bay leaves and enough water to cover all of the ingredients in one inch deep. 5- Cover the pot with a lid and cook for about 90 minutes (medium-low heat), or until the beef is fully cooked. 6- in a large pot, combine 4 cups of water (boiling water preferred) with 2 tbsp salt. Using a strainer spoon, transfer the soaked rice into the pot. 7- Over medium heat, simmer the rice for 10 to 15 minutes or until the rice is tender. 8- Stir in roasted vermicelli to the rice and continue simmering for another 5 minutes until the vermicelli becomes tender. 9- Take a large pot. Add one tbsp vegetable oil. Lay sliced potatoes and sprinkle few pinch of salt over the potatoes. 10- Drain the rice and vermicelli and rinse with cold water. 11- Add the rice and vermicelli over the potatoes. 12- Mix a tbsp vegetable oil and a tbsp water and pour evenly over the rice. 13- Cover the pot with a napkin and lid. 14- Cook the rice for 20 to 25 minutes. 15- Pour the soaked saffron over the rice (on a corner). 16- Continue cooking for 5 more minutes. 17- Fry the raisins with 1/2 tbsp vegetable oil for 5 minutes. 18- (Back to the beef pot), turn off the heat and stir in pinch of salt (or as much as preferred) and continue simmering for another 3 to 5 minutes. SERVING: Serve the rice with the cooked beef, fried raisins, and few dates on the side.

RESHTEH POLO (VERMICELLI WITH RICE) CALORIES & NUTRITION VALUES

Reshteh Polo (Vermicelli and Rice) is a traditional Iranian food that is commonly prepared during Persian Nowruz or New Year. Reshteh Polo is both nutritious and filling. It contains good amount of vitamins (vitamin A) and minerals. One serving (3.5 oz / 100g) of Reshteh Polo (Vermicelli and Rice) has 214 calories (37 calories from fat), 4.1g total fat (1.2g saturated fat), 5mg cholesterol, 169mg sodium, 205mg potassium, 39.2g total carbohydrates (1.9g dietary fiber, 4.8g sugars), and 5.1g protein.