Bulgur, Noodle + Currant Pilaf

Name: Bulgur, Noodle + Currant Pilaf (Petleh Polow-ye Hamadani)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 1 teaspoon ground saffron dissolved in ¼ cup/60 ml rose water; 1 cup/180 g coarse bulgur; ¼ cup/60 ml oil or ghee; 4 medium onions, peeled and thinly sliced; ½ lb/225 g ground lamb, chicken or turkey (optional); ¼ cup/60 ml oil; 1 teaspoon Hamadani seven-spice advieh; 1 tablespoon saffron-rose water (from above); ½ cup/120 ml oil or ghee; 2 teaspoons fine sea salt; 1½ cups/250 g currants; ½ teaspoon freshly ground pepper; 1 teaspoon turmeric; 1 tablespoon Hamadani seven-spice advieh; 2 cups/400 g basmati rice, soaked for 30 minutes, drained and rinsed; ½ lb/220 g toasted Persian noodles/reshteh, cut in 3in/75mm lengths

Petleh Polow-ye Hamadani

Preparation info

Serves:
6 to 8

Difficulty
Medium
Ready in
1 hr 55

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This rice is mentioned by Jean Chardin in his Travels in Persia of 1673. In some regions, they garnish this dish with slivered pistachios, almonds, and barberries. For a vegetarian option, simply omit the lamb.

Ingredients

Lamb + Bulgur

¼ cup/60 ml oil or ghee
4 medium onions, peeled and thinly sliced

Asia
Iran
Main course
Noodles

Method

For the lamb and bulgur: Heat 2 tablespoons of the oil in a medium-sized enameled cast-iron pot and sauté the onion and lamb for 10 to 15 minutes until golden brown. Season with the salt, pepper, turmeric, and advieh. Add the bulgur and sauté for 1 minute longer.
Pour in 2