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Valak Polo ba Mahi – Wild Garlic Rice with Marinated Salmon

Valak Polo ba Mahi – Wild Garlic Rice with Marinated Salmon

Valak Polo is a traditional Persian rice dish with wild garlic, sumac and saffron. It is served with salmon in a lemony marinade.

Course fish recipe, gluten-free, Main Dish, Rice Cooker, Rice Recipe, Spring Recipe
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Valak Polo ba Mahi – Wild Garlic Rice with Marinated Salmon
Prep Time 20 minutes
Cook Time 1 hour
Servings 6 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR VALAK POLO – WILD GARLIC RICE

  • 4 cups rice
  • 1 tsp salt
  • 300 g wild garlic
  • 1 tbsp ghee
  • 1 potato
  • 3 tbsp sumac
  • 1/2 tsp Saffron

INGREDIENTS MARINATED SALMON

  • 3 tbsp dried rose petals
  • 2 tsp sumac
  • 1 tsp dried limes ground
  • 1 tsp cinnamon
  • 1 lemon grated zest
  • 1 lemon juice
  • 3 tbsp olive oil
  • 4 Salmon Fillets
  • 1 tsp lemon salt
  • 1 tsp lemon pepper
  • 6 bay leaves

Instructions

PREPARATION OF VALAK POLO – WILD GARLIC RICE

  1. Rinse the rice well till the water is clear, and soak for 1 hour with 1 tsp of salt.

  2. Place a pot with water and salt and boil as the water comes to a boil, add the soaked and strained rice and cook for 4 – 5 minutes until the rice is al dente, then drain in a sieve.

  3. In the meantime, wash the wild garlic, dry it, and cut it into thin stripes.

  4. In a coated pot, melt the ghee.

  5. Remove the potato peel, cut it into slices, and place them on the bottom of the pot.

  6. At this point, start layering the rice and wild garlic. Place a layer of rice on the potatoes add one tbsp sumac, layer with wild garlic leaves, keep on layering, and finish with rice.

  7. Wrap the pot lid in a kitchen towel and close it tightly from now do not lift the lid.

  8. Steam the wild garlic rice for about 40 minutes on the lowest temperature.

  9. In a mortar, grind the saffron and pour with 20 ml of boiling water, cover it and let it infuse for at least 10 min, but it can also infuse for longer.

  10. Finally, remove a few ladles of rice and mix with the infused saffron.

PREPARATION MARINATED SALMON

  1. Grind rose petals finely in a mortar.

  2. Add all spices except rose petals and bay leaves to the olive oil with the grated zest of the lemon and mix well.

  3. Coat salmon fillet with marinade all over and place in casserole.

  4. Top the salmon slices with bay leaves and rose petals.

  5. Cover and let marinate in the fridge for 2 hours or even overnight.

  6. Bake for 10 – 12 minutes in a preheated oven at 200°.

Recipe Notes

Serve with wild garlic rice and a quarter of bitter orange or lemon.