recipe for Mani rice local food Damghan with saffron

Mani rice is one of the local dishes of Damghan city in Semnan province.This extremely tasty rice has a lot of color and water and is very tempting. Chickpeas, rice noodles, barberry and raisins are used in rice preparation. This dish is usually accompanied by meat or sometimes fried chicken with onions. You can change the ingredients of this delicious rice to your liking. For example, you can remove raisins and add some sliced almonds. Rice mangoes go well with the bottom of a greasy, soft pot of yogurt or salad.

ingredients :

Rice = 3 cups
Chickpeas = 1 cup
Barberry = 100 g
Raisins = 200 g
String = 200 g
Onion = 1 large number
Stewed meat (sheep or veal) = 300 g
Saffron mixed with hot water = 1/4 cup
Salt, pepper and turmeric = to the extent necessary
Oil = to the extent necessary
For Scorched rice:
Cooked rice = 1 cup
Yogurt Abstract = 2 tbsp
Eggs = 1 pc
Saffron mixed with hot water = 2 tbsp
Butter = to grease the bottom of the pot

Instruction :

Finely chop the onion and fry in some pan until well browned. When it starts to turn golden, add a little turmeric And continue to roast until the crisp and golden brown. Then add the stewed meat Heat over medium heat to change color And no longer pink. Add a little turmeric, salt and pepper to the meat. After frying for one or two minutes, Pour 2 cups of water and put the lid on the pan to cook the meat.

Soak the cotyledons for at least two hoursAnd you changed the water several times Cook with two cups of water and some salt.Fill a saucepan with about 2/3 full of water and bring to a boil. Pour the washed rice into boiling water. 3-4 minutes before cooking, add the cooked rice and cobs and drain. Drain after the ingredients are left on the heat for another two to three minutes.

Pour butter on the bottom of the pot and add some oil (oil prevents the butter from burning). Ingredients tahdig means, one cup of rice, two tablespoons of yogurt, Mix one egg and two tablespoons of brewed saffron with a little salt and pepper. And compact the bottom of the pot(Tahdig ink should not be too hard or too loose). Then pour the mixed rice over it and let it brew.

Roast raisins and barberry separately with a little oil. Mix the steamed rice with the saffron and add the barberry and raisins side by side while pulling. And set aside some for decoration. Finally, garnish the rice with a mixture of hot meat and onion, raisins and barberry.

Points:
1- If you add cobs to rice soon, it will glaze and your rice grains will stick together after brewing.
2- You can also prepare Mani rice without meat.
3- It is better to soak the cobs from the night before to remove the bloating.
4- If you wish, you can pour 1 teaspoon of black cumin on it when brewing rice.

recipe for Mani rice local food Damghan with saffron