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Kalam Polo (Persian Cabbage and Rice)
Kalam Polo (Persian Cabbage and Rice)
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Delicious Persian dish blending saffron rice with cabbage and beef for a simple yet flavorful meal called Kalam Polo.
Ingredients:
  • 1.5 cups boiling water
  • 1 tablespoon saffron
  • 3 tablespoons vegetable oil, divided
  • 0.5 cup chopped onion
  • 1 teaspoon salt, divided
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground turmeric
  • 3 cups chopped cabbage
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 2 cups basmati rice
  • 1.5 cups cold water
  • 1 tablespoon butter
  • 1 cup hot water
Instructions:
  • Infuse ground saffron with boiling water for 30 minutes. Set aside 1/4 cup for rice, and store the rest for future use.
  • In a hot pan, sauté onion in 2 tablespoons of vegetable oil until lightly browned, about 5 to 7 minutes. Add ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook until beef is browned and crumbly, about 5 to 7 minutes. Cover and simmer on low heat for 15 minutes.
  • In a separate pan, heat the remaining oil over medium heat. Sauté cabbage until tender for about 5 minutes. Add cinnamon and ginger. Stir this into the ground beef mixture and cook covered over low heat for another 5 minutes. Add 1 tablespoon of water if the mixture seems dry.
  • After rinsing the rice, transfer it to a pot. Add cold water, butter, and the rest of the salt. Bring to a boil without covering. Then, reduce the heat to medium-low and simmer until the rice is halfway cooked and the water has evaporated, about 10 to 15 minutes. Fluff the rice with a fork before serving.
  • Stir in the beef mixture with the rice until well combined. Reduce the heat to low, then pour in hot water and the 1/4 cup of reserved brewed saffron. Cover the pot and cook until the rice is tender, approximately 20 minutes.

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