SAEDNEWS: Patleh Polo is one of the traditional and authentic local dishes of Malayer, located in southeastern Hamedan Province. This classic mixed rice dish is prepared with a simple yet highly nutritious combination of rice and cracked wheat. In the local Hamedani dialect, “Patleh” refers to semi-crushed wheat groats.
According to the Saed News Cooking Service, sometimes the simplest ingredients in your kitchen can be transformed into the most delicious dishes in the world. With today’s inflation, no meal comes cheap, but by buying only small amounts of each ingredient, you can still make a relatively economical dish. For example, this recipe serves 4 to 5 people and only requires half a cup of walnuts, so there’s no need to buy a whole kilogram. Follow this step-by-step guide to master this traditional Iranian dish.
Rice: 3 cups
Coarsely crushed wheat (Pateleh): 1.5 cups
Large onion: 1
Raisins: ½ cup
Chopped walnuts: ½ cup
Butter: 50 g
Fried onions: as needed
Salt, pepper, turmeric: to taste
Rinse the rice thoroughly with cold water until the water runs clear.
Place the washed rice in a suitable bowl, add a tablespoon of salt, and cover with enough water to submerge the rice.
Soak the rice in this saltwater solution for at least 2 hours to prevent it from breaking during cooking and to help it grow taller when steamed. If short on time, soaking for 1 hour is sufficient.
Rinse the crushed wheat with cold water and soak it in warm water for 1 to 1.5 hours to soften slightly.
If the wheat is too dry and not soaked, it will remain hard in the final dish.
Do not soak for more than 2 hours, or it may become too soft and mushy during cooking.
Peel and finely dice the onion.
Melt half of the butter in a pan over medium heat. Add the onion and sauté for 7–10 minutes until golden.
Add turmeric, a pinch of salt, and a little pepper, cooking for another 30 seconds to release the aroma.
Add the washed and dried raisins and sauté for 1–2 minutes only.
Finally, add the chopped walnuts and mix for 1 minute to release their fragrance. Turn off the heat and set aside.
Boil 5–6 cups of water with a tablespoon of salt in a large pot.
Add the soaked wheat and cook over medium heat for 8–10 minutes until slightly tender but not fully cooked.
This ensures that the rice and wheat cook evenly during steaming without becoming mushy.
Drain the soaking water from the rice and add the rice to the pot with the partially cooked wheat.
Cook together for 5–7 minutes until the rice is al dente. Drain immediately and rinse with lukewarm water to stop the cooking process and prevent sticking.
Grease the bottom of a suitable pot with oil or butter and place your preferred tahdig (crispy bottom layer).
Layer half of the rice-wheat mixture, then add a layer of the sautéed onions, raisins, and walnuts. Repeat until all ingredients are used.
Scatter the remaining butter in pieces and some fried onions on top.
Place the pot over medium heat for 5 minutes to generate steam, then reduce the heat to low, cover, and let it steam for 50–60 minutes.
Soak rice for at least 2 hours to allow it to grow tall and remain separate.
Soak the wheat only 1–1.5 hours to prevent it from turning mushy.
Partially cook the wheat so it finishes cooking at the same time as the rice.
Fry onions until golden and light, not burnt.
Sauté raisins for just 1–2 minutes to keep them tender.
Add walnuts at the end and sauté briefly to preserve their aroma.
Start steaming on medium heat to build steam, then reduce heat and let cook 50–60 minutes.
Let the dish rest for 5 minutes after steaming for flavors to meld.
Optional: sprinkle a little cinnamon powder between layers for extra aroma.
This traditional Hamedani-style Pateleh Polo is hearty, flavorful, and perfect for family meals, combining the nutty richness of walnuts, the sweetness of raisins, and the wholesome texture of wheat with fluffy rice.
