Irani Food & Drinks

Ingredients for 4 servings:

• Lamb or beef stew meat: 500 grams
• Valak (cabbage): 1 medium-sized head
• Basmati rice: 2 cups
• Onion: 1 large, finely chopped
• Garlic cloves: 4, minced
• Turmeric: 1 teaspoon
• Advieh (Persian spice mix): 1 teaspoon
• Salt: 1 teaspoon
• Black pepper: 1/2 teaspoon
• Saffron threads: A pinch, dissolved in hot water
• Vegetable oil or ghee: 3 tablespoons

The Recipe for Valak Polo

1. Choosing the Valak: Select a fresh and firm cabbage head for the best results. Make sure it’s free from any brown or damaged leaves.
2. Preparing the Meat: Trim the stew meat of excess fat and cut it into bite-sized pieces. You can use lamb or beef, whichever you prefer. For more flavor, you can marinate the meat with turmeric, salt, and minced garlic for about 30 minutes before cooking.
3. Sautéing the Onions and Meat: In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onions and sauté until golden brown. Then, add the marinated meat and cook until it’s browned on all sides.
4. Cooking the Valak: Remove the outer leaves of the cabbage head and cut it into quarters. Remove the hard core and shred the cabbage into thin strips. Rinse the shredded cabbage well and drain. Add the shredded cabbage to the pot with the meat and onions, and sauté for a few minutes until slightly wilted.
5. Seasoning: Add the minced garlic, advieh (Persian spice mix), salt, and black pepper to the pot. Stir well to combine the flavors.
6. Preparing the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
7. Layering the Rice and Valak: In a separate pot, bring water to a boil and add salt. Add the drained rice to the boiling water and cook until it’s parboiled (half-cooked). Drain the rice and rinse it with cold water to stop the cooking process.
8. Layering: In the pot with the Valak and meat mixture, add a layer of parboiled rice, followed by a layer of Valak mixture, and repeat until both are used up. Finish with a layer of rice on top. Create small holes in the rice with the back of a spoon to allow steam to escape.
9. Steaming the Rice: Place a clean kitchen towel or paper towel over the pot, cover with the lid, and cook over low heat for about 45 minutes to 1 hour. This method helps create a fluffy and tender rice texture.
10. Serving: Gently mix the rice and Valak layers together before serving. Transfer the Valak Polo to a serving platter and garnish with saffron water for a beautiful golden color.

Notes:

• You can add a layer of barberries (zereshk) on top of the rice before steaming for a tangy and colorful addition.
• For an extra layer of flavor, you can sprinkle a little ground cinnamon or advieh between the rice layers.
• Serve Valak Polo with a side of yogurt , Mirza Ghasemi or a fresh salad to complement the flavors.

Source: طرز تهیه والک پلو

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