4 Serves
93 Mins
Rinse the Basmati rice thoroughly under cold water until the water runs clear, then soak for 30 minutes.
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JapaneseVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
450 mg / 4,700 mgSodium
34 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
6 g / 28 gSugar
19 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Bring a large pot of salted water to a boil and parboil the rice for 5-7 minutes until al dente, then add the Reshteh noodles for the last minute of boiling.
Drain the rice and noodle mixture using a colander.
In a non-stick pot, heat a small amount of oil and layer the bottom with a thin layer of rice to form the tahdig crust.
Layer the remaining rice and noodle mixture into the pot, adding dates and raisins between layers, and steam on low heat for 40 minutes.
Fluff the rice gently with a spoon and serve hot, ensuring the crispy tahdig is distributed.
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Polish
Japanese