Sooraneh

Sooraneh is an indigenous plant in Kermanshah city. It is a wild-ling resembling leek and garlic.
Its end is purple and that's why it is called Sooraneh by locals. In springtime, a type of Burani is
made with the plant which is quite yummy.
Ingredients
Fried onions, 2 tbsp
Pomegranate paste, 2 to 3 tbsp
Olive oil, as required
Black pepper, as required
Sugar, if needed
Ground beef, 200 g
Sooraneh, a bunch
Salt, as required
Procedure
Remove leaves of Sooraneh and cut the end and yellow top of them with scissors. Then wash
them finely. Once they are dry, cut leaves in 2 cm pieces and sauté in olive oil with a pinch of
turmeric. Then pour in 1 or 1 1/2 glasses of water and put over the flame till they are cooked. In
the meantime, sauté ground beef in olive oil, sprinkle salt, pepper and turmeric. Add seasoned
meat to the leaves and let them cook together. After a half hour it is ready. Then add in
pomegranate paste. Taste it! If it is sour, add in sugar to give it a more delicious flavor. At the
end, add fried onions and let it simmer. Turn off the heat once ready.