Cook the rice using the draining method. In the last five minutes of cooking, before draining, break the Reshteh (Persian noodle) into three parts and add them to the pot. Gently stir the rice and noodles to prevent them from sticking together. After five minutes, press a grain of rice between your fingers; if the outer part is soft but the core is slightly firm, drain the rice and noodles.

Place the pot over medium heat and add three to four tablespoons of vegetable or olive oil. For the crispy Tahdig (bottom crust), you can use Lavash, Sangak, or Taftoon bread. Cut the bread to fit the bottom of the pot and place it inside. Then, pour the rice and noodles over the bread, cover, and let the Reshteh Polo steam for 45 minutes to an hour.

In the last 15 minutes, mix brewed saffron with a bit of oil or butter and drizzle it over the rice. Meanwhile, heat some oil in a pan over medium heat. Add the sliced onions and sauté until golden brown. Then, add turmeric and cinnamon, stirring briefly until fragrant.

Drain the pre-soaked raisins and set them aside to dry. Then, add the raisins and pitted dates to the pan and sauté lightly until softened. Remove the pan from the heat.

Serve the Reshteh Polo on a platter and garnish with saffron-infused rice and the sautéed raisin-date mixture. Don’t forget the crispy Tahdig! Prepare this delicious dish and enjoy it with your family.