Green Rice

[emkhan]

my mor loves her gardening, I know she's got a weird spinach form she's grown, and she's super excited about it so you never know it could be shalkay!

hmmm but i think that shalkhay can not be grown in house i mean its only natural... can you tell me its leaf is a big wide and long than the normal spinach and its root is red and its root is like jell when you broke it ???

[Notorious Pashtana]

i only saw it in the ground and it was a very large leaf and was long (dont remember the width), but i didnt see the roots. next time i saw it, it was cooked! tasted different to normal spinach but not bitter for me. i know the indian stores have "saag" and "paalak" which are two different forms, this one is neither of those.

[emkhan]

i only saw it in the ground and it was a very large leaf and was long (dont remember the width), but i didnt see the roots. next time i saw it, it was cooked! tasted different to normal spinach but not bitter for me. i know the indian stores have "saag" and "paalak" which are two different forms, this one is neither of those.

yes its not like paalak and its taste is also different...

[afghan]

i only saw it in the ground and it was a very large leaf and was long (dont remember the width), but i didnt see the roots. next time i saw it, it was cooked! tasted different to normal spinach but not bitter for me. i know the indian stores have "saag" and "paalak" which are two different forms, this one is neither of those.

i think you are talking about wild spinach. in pashto its called chalverai or chalvai. the green rice you are talking about in local langauge its called verjalee or chukaan. its coocked with shaftal(shavtal) saba and wild spinach. its eaten with melted butter and milk. if i am not wrong.

[emkhan]

i think you are talking about wild spinach. in pashto its called chalverai or chalvai. the green rice you are talking about in local langauge its called verjalee or chukaan. its coocked with shaftal(shavtal) saba and wild spinach. its eaten with melted butter and milk. if i am not wrong.

no brother, chalveray is different... it is shalkhay

[IamDZJ]

shalkhay grows on its own and the best way to tell it from other forms of saaba is to check for the little flower buds.

[emkhan]

There grows no buds on it, no flowers... it is a dark green wide and long leaves saaba and very sour

[afghan]

no brother, chalveray is different... it is shalkhay

you are right its shalkhey.

[emkhan]

you are right its shalkhey.

yes big brother, shalkhay is something you cant eat except with rice.............

[*Mahzala*]

Thanks Mazhala! I'll give it a try and let ya know how it went! So it's blended spinach leaves (thawed) but not too blended, still has a bite or a leafy texture? What about baby spinach leaves instead? they sweat down to nothing.

No, they're blended quite well. The reason I suggested English spinach was because it has a very green colour itself, naturally, and also they're the closest thing to blended spinach. Either way though, you might need to add some green food colour regardless of the type of spinach you are using. And remember when mixing in the spinach, only use how much will give it that green colour, not the entire thing, as you don't want the rice to end up mushy. The grain has to be long, remember that. =)

So answering your question, no, very very blended.

[emkhan]

This is shalkhay

[emkhan]

This is shalkhay

[Notorious Pashtana]

emkhan, I asked her if she knew what it was called, she said it's chalkhay! (I'm assuming it's the same thing as shalkay with a difference in pronounciation?)

Now I see why she was excited about it.

[Notorious Pashtana]

No, they're blended quite well. The reason I suggested English spinach was because it has a very green colour itself, naturally, and also they're the closest thing to blended spinach. Either way though, you might need to add some green food colour regardless of the type of spinach you are using. And remember when mixing in the spinach, only use how much will give it that green colour, not the entire thing, as you don't want the rice to end up mushy. The grain has to be long, remember that. =)

So answering your question, no, very very blended.

Ah ok, excellent, that should be fool-proof enough for me! Thanks again!

[emkhan]

emkhan, I asked her if she knew what it was called, she said it's chalkhay! (I'm assuming it's the same thing as shalkay with a difference in pronounciation?)

Now I see why she was excited about it.

so do you have the very this plant at your garden ?