Valak Polo

Valak, with the scientific term of Allium ursinum L is a plant about 50 to 52 cm high , white-yellowish -colored which contains 2 or 3 leaves. Its oval shaped, and pointed with a thick stem , more or less 3 sidedd, covered in flowers.
Recipe For Valak Polo
Chemically speaking, Valak also known as Wild Garlic includes essential oil and contains sulfur compounds. It is good for purifying the blood and helpful in digestive system problems. Its features resemble the garlic itself and so very useful for lowering blood pressure and atherosclerosis. It is also applied in cases such as diarrhea, intestinal distension, the flu, bronchitis, Amoebic dysentery and pertussis .
This beneficial plant expands arteries gently and reduces blood pressure. It also lessens blood sugar and prevents the high blood pressure among people suffering from diabetes. Its externally used on the skin and helps to fight skin diseases. Wild Garlic is very useful for stenosis and dizziness. The strong disinfectant helps to digest food in the body and resists against stomach worms and tapeworms.
Valak is rich in calcium and a variety of vitamins as well. It is picked in springtime. You can keep it in two ways; either freezing or drying.
Ingredients
Serving 4
4 cups rice
500 g wild garlic
100 g oil
Salt. sumac and saffron for seasoning
Directions:
Put rice in salted water. Clean the wild garlic and wash nicely. Put inside a colander till the excess water is removed. You can apply the plant in whole s t contains delicate and short leaves. If desired, you can chop them , not as large as chopped leafy vegetables used in Polo recipe.
Put a pot on the heat and fill it with water. bring it to a boil. Then put the soaked rice side boiling water and allow till it is half-cooked. After that add chopped Valak and let it simmer for a few minutes; 2 to 3 miuntes are enough. Strain rice and Valak and then put them back into the pot. Pour a glass of mixture of oil and water all around the pot and cover finely.
Key Points
Since the plant is very delicate do not cook it for a long time to avoid crushing. Make sure that rice is half-done before adding it.
In the past, some would apply sumac and saffron when cooking rice; in fact, after straining rice and Valak they would sprinkle some saffron and sumac in between.
It has been made without meat; the recipe does n't include meat. But if you are used to applying animal protein you can use cooked muscles or meatballs when cooking rice.
Do not wet the plant for a long time and avoid washing with plenty of water.
The most popular way of preserving the plant is to freeze. Don't forget to wash it properly and put i in the freezer in whole or in chopped form. You can also dry the plant.
Instead of straining rice, you can make Katteh to maintain the nutrients . To do so, put rice in water; the amount of water applied should be around 1 knuckle above rice. Put on flame and allow to cook. Once the water is almost gone, add in the chopped plant and mix with rice. Then cover the pot and wrap the lid in a piece of cloth.
Now another recipe with Wild Garlic
Valak Kuku
Kuku also spelled as Kookoo is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette.
Ingredients
300 g wild garlic
4 eggs
3 tablespoons diced walnuts
2 tablespoons barberries
Salt, black pepper powder, and spices of interest
Oil for frying
Directions
First clean the wild garlic and wash nicely. Chop them in rather large size; you can apply leafy vegetables chopper.
Put them in a mixing bowl and break the eggs and mix well till consistent. when the eggs get bubbly, add in the walnuts and soaked barberries. Sprinkle with alt, pepper and other spices and mix well. You might need to add 1 or 2 tablsepoons flour if required.
Mix all the ingredients well. Pour oil in a frying pan and spread the mixture all around the pan. Put the lid on and allow till one side is thoroughly fried. Cut in wedges and flip each part over carefully to fry the other side as well. If you are good at turning over the pan, you can try it without dividing Kuku to pieces.