Reshteh Polo
Reshteh Polo, or Persian jewelled rice with toasted noodles, is one of those dishes that looks amazing as part of a feast. Simple ingredients, big flavour, and when it is cooked in the Charlie it takes on a gentle, even heat that gives you soft, fragrant rice every time.
Ingredients
Serves 4
- 60g butter
- 60g thin noodles or vermicelli, broken up
- 200g rice, rinsed until the water runs clear
- 60g raisins
- 1 tsp advieh spice mix (see below)
- 600ml stock
- Salt
- A small knob of butter, to finish
- A small handful of fresh parsley or dill, chopped
- A small handful of pomegranate seeds
Advieh spice mix
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
Mix together and store in a small jar. You will only need 1 tsp for this recipe.
Charlie Oven setup
Use good-quality lump charcoal, ideally Stag Charcoal. Build a small fire using roughly half a football-sized pile of charcoal placed directly on the fire grates. No need to wait for it to burn down to embers.
Bring the Charlie oven up to around 180 to 200°C, which is 350 to 390°F.
Place a cast iron pot with a lid onto a middle rack so it sits in steady, even heat rather than too close to the fire.
Method
- Place the cast-iron pot into the oven to warm slightly, then add the butter and let it melt.
- Add the broken noodles and stir them in the butter until they turn golden brown. This is where the flavour starts, so take your time and let them colour properly.
- Add the rinsed rice and stir so it is coated in the butter and mixed through the noodles.
- Pour in the stock and add the raisins, advieh and a pinch of salt. Give it a gentle stir.
- Cover with the lid and leave to cook for around 20 minutes. The rice should absorb the liquid and turn soft and fluffy.
- Once cooked, take the pot out and leave it to rest with the lid on for 5 minutes so everything settles and finishes cooking gently.
- Fluff with a fork, then finish with a small knob of butter, a scattering of fresh parsley or dill, and a handful of pomegranate seeds for a fresh lift and a bit of colour.
Why cook this in Charlie
This is where the Charlie comes into its own. You are not chasing heat or worrying about catching the base. The oven surrounds the pot with steady warmth while the cast iron holds it so the rice cooks evenly from edge to centre. It is calm, controlled cooking with the added depth that comes from charcoal.
What to serve with it
Serve alongside Persian lamb chops or Joojeh kebab. It works beautifully with anything cooked over charcoal and brings balance to richer meats.
If you enjoyed this, try our Kabab Torsh lamb chops, Borani Bademjan or charred flatbreads on the website.