📝 About This Recipe
Valak Polow is a cherished seasonal delicacy from the Alborz mountain regions of Iran, celebrating the fleeting arrival of wild leeks (Valak) in early spring. This vibrant green rice dish marries the mild, garlicky sweetness of wild ramps with the aromatic elegance of long-grain basmati rice and a golden, crunchy Tahdig. It is a soul-warming vegetarian masterpiece that captures the essence of Persian 'Nowruz' (New Year) flavors in every fluffy, herb-scented bite.
🥗 Ingredients
The Rice Foundation
- 3 cups Long-grain Basmati Rice (high-quality, aged preferred)
- 3 tablespoons Kosher Salt (for the boiling water)
- 8 cups Water (for parboiling)
The Greenery
- 500 grams Fresh Wild Leeks (Valak) (cleaned, dried, and coarsely chopped (substitute with ramps or baby leeks/chives mix))
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 3 cloves Garlic (minced)
Aromatics and Fat
- 4 tablespoons Ghee or Unsalted Butter (melted)
- 3 tablespoons Vegetable Oil (for the Tahdig)
- 1/2 teaspoon Saffron Thread (ground and dissolved in 2 tbsp hot water)
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Black Pepper (freshly ground)
For the Tahdig (Bottom Crust)
- 1 piece Lavash Bread or Potato (cut into rounds if using potato)
👨🍳 Instructions
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1
Wash the basmati rice in a large bowl, swirling with cold water and draining multiple times until the water runs clear. Soak the rice in lukewarm water with 1 tablespoon of salt for at least 30 minutes (up to 2 hours).
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2
Prepare the wild leeks by removing any tough stems. Wash them thoroughly to remove grit, pat dry completely, and chop them into 1/2-inch pieces. Finely chop the parsley and cilantro.
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3
In a large non-stick pot (dig), bring 8 cups of water and the remaining salt to a rolling boil. Drain the soaking rice and gently add it to the boiling water.
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4
Boil the rice for 6-8 minutes. Test a grain: it should be soft on the outside but still have a firm 'bite' in the center (al dente). Drain the rice in a fine-mesh colander and rinse briefly with cool water to stop the cooking.
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5
In a small skillet, sauté the minced garlic and turmeric in 1 tablespoon of butter for 1 minute until fragrant. Toss the chopped wild leeks and herbs into the skillet for just 2 minutes until slightly wilted. Season with black pepper.
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6
Clean and dry the large pot. Pour the vegetable oil and 1 tablespoon of the saffron water into the bottom. Swirl to coat. Arrange your potato slices or lavash bread in a single layer at the bottom to create the Tahdig.
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7
Place a few spatulas of the parboiled rice over the Tahdig layer. Then, add a layer of the sautéed wild leek mixture. Repeat the layering, shaping the rice into a pyramid (cone) shape away from the sides of the pot.
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8
Using the handle of a wooden spoon, poke 5-6 holes through the rice mound to the bottom of the pot to allow steam to escape.
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9
Drizzle the remaining melted butter and saffron water over the rice pyramid.
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10
Wrap the pot lid in a clean kitchen towel (damkoni) to absorb excess moisture. Cover the pot tightly.
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11
Cook on medium-high heat for 5-7 minutes to set the Tahdig, then reduce the heat to low and steam for 40-45 minutes.
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12
Once finished, remove from heat. Gently fluff the green rice with a fork, taking care not to break the grains. Scoop onto a platter and carefully remove the crunchy Tahdig from the bottom to serve on the side.
💡 Chef's Tips
If you cannot find wild leeks, a combination of green leeks, scallions, and a handful of garlic chives works beautifully. To ensure a crispy Tahdig, never skip the kitchen towel on the lid; it prevents steam from dripping back and making the rice soggy. Be careful not to over-boil the rice in Step 4; because the leeks add moisture, an overcooked parboiled rice will become mushy during steaming. Always use high-quality saffron for that signature Persian aroma; avoid 'saffron powder' which is often dyed turmeric. For an extra layer of flavor, you can add a tablespoon of dried rose petals between the rice layers.
🍽️ Serving Suggestions
Serve alongside a traditional Persian Maast-o-Khiar (Yogurt and Cucumber dip) to balance the garlicky notes. Pair with 'Mahi Sefid' (pan-fried whitefish) or any grilled white fish for a traditional spring meal. A side of 'Sabzi Khordan' (fresh herb platter with radishes and walnuts) adds a wonderful crunch. Complement the meal with a glass of 'Doogh', a chilled savory yogurt drink with dried mint. Serve with a side of 'Torshi' (Persian pickled vegetables) for a sharp, acidic contrast to the buttery rice.