Pataleh Polo
| Place of origin | Hamadan |
|---|---|
| Region or state | Iran |
Pataleh Polo (پتله پلو) is one of the Iran’s traditional dishes, prepared in the central province of Iran, in the city of Malayer in Hamadan.[1]
To make pataleh, first the wheat should be cleaned of stones, sanded, chaffed and be without debris. Then it needs to be washed, boiled and spread out in the sun to get dried. Once it is dried, it is poured into a pit, called a dibak and pounded with a wooden tool, known as dibak-zani, a short wooden log, with one or two wooden handles attached to it which will be operated by two people. This pounding removes the husk off of the wheat. After dehusking in the dibak, the wheat is grounded in a dasas (a small, hand-operated household mill), until each grain is broken into two or three pieces.[2]
The main ingredients of this dish include pataleh (cracked wheat), walnuts, pinto beans, mung beans and rice. Then it is cooked in a pot (steamed method).
References
- ^ "صفحه پیدا نشد". اخبار روزانه استان مرکزی (in Persian). Retrieved 2025-05-13.
- ^ "سایت خبری واضح - آش پتله : آش" (in Persian). Archived from the original on 2025-01-23. Retrieved 2025-05-13.