Kalam Polo Recipe | Persian Cabbage Rice
Today we will make a Persian dish called Kalam Polo which means cabbage and rice. A few different Kalam Polo depend on where it originated and their other cabbage. You can omit the ground beef if you want to make it vegetarian.
|Ingredients for four people|
|White cabbage||One medium size|
|Basmati rice||4 cups|
|Ground beef||400 grams|
|Herbs (basil, chives, and tarragon)||400 grams|
|Onion||Two medium size|
|Lime juice||One tablespoon|
|Brewed saffron||Two tablespoons|
|Ground black pepper||One teaspoon|
|Ground turmeric||One teaspoon|
How to prepare Kalam Polo
We’re going first to slice the onion and the white cabbage and then sauté the onion. Sauté the onions in oil over medium heat.
After 7 minutes, when they turn the color, you can add the turmeric to the onion, and in just about 30 seconds, we will add the ground/minced beef to it. At the same time, you are going to add black pepper.
Let the beef sear and brown nicely for about 5 to 7 minutes. You want the liquid to evaporate so that the meat starts to brown. Then remove it from the pan and set it aside.
Add the cabbage to the pan, add 2 to 3 tbsp oil, and allow the cabbage to sauté a little. After 5 minutes, as the volume of the cabbage goes down to about one-half the size, add chopped herbs and let them sauté together for about 10 minutes.
Then we mix all the ingredients, including meats, onion, cabbage, and brewed saffron, season with salt and lime juice, and let it cook for another five more minutes.
Parboil the rice in a pot full of water to boil. You can add 2 tbsp salt, which holds the rice shape together.
After 5 minutes, when the rice becomes soft outside but uncooked in the center, drain the rice, wash the excessive salt out, and make it ready to mix with the rest of the ingredients.
Coat the pot with some oil to prevent our kalam polo from burning. It will also give us a friendly and pleasant crispy rice outside the kalam polo. First, put some rice on the bottom and then add the mixture of other ingredients and the parboiled rice layer by layer. Now put the lid and place it over medium heat for just 5 to 8 minutes.
Once you see steam rising from the rice, cover the top with a clean kitchen towel, close it firmly and reduce the heat to low, and let it steam for about 45 to 50 more minutes, and our food will be ready.
After cooking kalam Polo, you can flip the pot on a plate. You can garniture it with barberries and pistachios. You should remove the crispy rice or Tahdig and fluff up the rice to serve. You can do it with yogurt, Torshi, salad Shirazi or pickles. I hope you make this delicious Kalam Polo and enjoy it.