Rice with Noodles — Rechteh Polo

Flavors of Iran. A traditional dish for the Iranian New Year: saffron rice layered with meat, noodles, raisins and dates into a pyramid.

Ingredients

650 ml		Long grain rice (soaked overnight or at least 2 hours in salted water)
250 ml		Thin noodles
500 g		Boneless lamb, beef or veal shoulder or shank
125 ml		Raisins, soaked in water for 5 minutes
125 ml		Pitted dates
2 liters		Water
4 tbsp	60 ml	Fine salt
125 ml		Butter
1		Onion
1/4 tsp	1.3 ml	Ground saffron, diluted in 65 ml (1/4 cup) hot water
—		Salt and pepper

In a skillet, brown the peeled chopped onion and the meat in 2 tbsp oil; add 250 ml (1 cup) water; cook about 30 minutes over low heat and add half of the diluted saffron.
In a large pot, bring 2 liters (8 cups) water to a boil with 2 tbsp salt.
Drain the rice, add to the pot and boil 10 minutes over high heat, stirring twice to keep the grains from sticking; drain and rinse under warm water.
Boil the noodles for 2 minutes and drain.
In a skillet, saute the drained raisins, dates and noodles in 2 tbsp butter; simmer 3 minutes.
In the same pot, heat half the butter, a drop of saffron and 2 tbsp hot water.
Place 2 large slotted-spoonfuls of rice into the pot; top with the meat, a spoonful of noodles, raisins and dates.
Repeat the layering, arranging everything in a pyramid.
Pour the rest of the butter, diluted saffron and meat broth over the pyramid; lay a clean kitchen towel over the pot, put the lid on and form a "nest" to prevent steam from escaping. Cook 10 minutes over medium heat and 50 minutes over low heat.
Before serving, take the pot off the heat and let cool 3 minutes on a wet surface without removing the lid.
Remove 2 tbsp golden rice from the pot and set aside for garnish; with a slotted spoon, without scraping the bottom, gently transfer the rice to an oval serving dish, still in the shape of a pyramid.