Mani Polo is one of the local and traditional dishes of the Damghan region in Semnan province, which is included in the list of authentic Iranian foods. The prominent feature of Mani Polo is the harmonious combination of sweet, sour, and fragrant flavors that distinguishes it from many ordinary rice dishes.
Ingredients and Preparation Method
Damghani Mani Polo can be made with meat or chicken, but the chicken version is much more common today; as the chicken breast easily shreds after cooking and is placed among the rice. This dish is usually cooked more during the cold seasons or special occasions and holds a special place in the tables of the people of Damghan.
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To prepare Mani Polo, you will need the following ingredients:
- Iranian rice: 4 cups
- Chicken breast or fillet: about 600 grams
- Split peas: 1 cup
- Rice noodles: 1.5 cups
- Raisins: 1 cup
- Barberry: half a cup
- Large onion: 1 piece
- Steeped saffron: 3 to 4 tablespoons
- Oil: as needed
- Salt and black pepper: as needed
- Turmeric: about 1 teaspoon
- Potatoes for the bottom layer: 1 to 2 pieces
- Cumin: half a teaspoon (optional)
Key Tips for Cooking Mani Polo
This amount of ingredients is suitable for a family meal or a small gathering. You can adjust the amount of raisins and barberries according to your family's taste. Additionally, cumin is used optionally in some recipes of Mani Polo and adds a special aroma to the dish.
To make cooking Mani Polo easier, it is better to prepare the rice and split peas first. Soak the rice in water with some salt a few hours before cooking. Also, soak the split peas in water for about 2 to 3 hours, changing the water once or twice during this time.
After draining the split peas, place them in a pot and add fresh water over medium heat. The split peas should become completely soft, but not so much that they lose their shape. After cooking, drain them and set aside.
Peel the onion and cut it into several pieces. Place the chicken with the onion, a bit of turmeric, black pepper, and salt in the pot. Add about 2 to 3 cups of water and let the chicken cook over low heat.
Once the chicken is fully cooked, remove it from the pot and, after cooling slightly, shred it with your hands or two forks. In a pan, pour some oil and sauté the shredded chicken for a bit. Then add about 2 tablespoons of steeped saffron and sauté for a few minutes.
Clean and wash the raisins. If the raisins are dry, you can soak them in warm water for about 15 to 20 minutes and then drain them. Pour some oil into the pan and sauté the raisins over low heat. Wash the barberries and soak them in water for a few minutes, then sauté them with a little oil over low heat.
Finally, add the soaked rice to boiling water and after a few minutes, add the cooked split peas to the pot. When the rice is almost ready to be drained, add the broken rice noodles.
Place the pot over heat and pour some oil at the bottom. You can use potato rings for the bottom layer. Now, add some of the mixture of rice, split peas, and noodles over the potatoes and sprinkle some saffron chicken on top. Continue this process until all the ingredients are used up.
Cover the pot with a lid and initially increase the heat for a few minutes to create steam inside the pot. Then reduce the flame and let the Mani Polo steam over low heat for about 35 to 45 minutes.
After steaming, let the pot sit for a few minutes and then serve the Mani Polo on a platter. Finally, place the saffron chicken, barberries, raisins, and saffron rice on top of the dish. With this recipe, experience the delightful taste of Mani Polo with your family and friends.
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