Featured recipe

Reshteh polo

Rice with toasted noodles and dates

On the last evening before Nowruz, and on the first night of the new year in many Tehran households, a platter of reshteh polo is set out so the family can 'take hold of the reins' of their luck for the year ahead; the noodles are the reins. Long-grain rice is par-boiled with toasted reshteh (thin, salty Persian noodles), layered with buttery dates, raisins and cinnamon and steamed until each grain separates, with a golden tahdig crust underneath. Meat is often served alongside, but the polo itself is meat-free. A common mistake is skipping the noodle toasting, which leaves them pale and gummy. Chef's tip: wrap the lid in a clean tea towel while the rice steams so condensation doesn't drip back and make the rice wet.

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