Kalam Polo Persian Cabbage And Rice Recipes

KALAM POLO SHIRAZI | PERSIAN RICE AND CABBAGE

Steps:

• Pick a frying pan and grease it with oil and heat the pan. Add Piaz Dagh to it (you dice the onions into pieces, remove the juice and fry them). Then add turmeric and pepper to them.
• Wash the cabbage and cut them into ribbons. Add the cabbage to the pan and sauté them a while.
• Add two third of the glass of water to the content and put the lid on the pan, then leave it for awhile and let the cabbage cook. When the cabbage becomes softer, remove the lid and let the extra water vaporizes.
• Except 2 tablespoon of the fragrant herbs, pick the rest of them and add them to the pan (or the pot) whilst the extra water is vaporized. Also add the salt and powdered dried lime to the content too. Roast the ingredients but remember that roasting more than enough will bitter the vegetables.
• Grate the onions and remove the juice. In a bowl, mix the minced meat, remaining vegetables, chickpea flour, salt, pepper and the grated onions and knead until you have an even content.
• Pick a small amount of the content and make a round shape out of it. Fry the meat balls and put the lid of the pan for a while to have well-cooked balls.
• Pick a suitable pot for the size of the rice, pour water into it and add some salt to reduce the boiling time. Bring the water to the boil and add the rice to it after being washed. Stir it at first and then leave it for 5 minutes. Then pick some rice and test it. If the outer flesh is soft and inside is hard, rinse the rice with cold water.
• Mix the rice, cabbage content and the vegetables together and put the rice and meat balls layered in the pot and add two third of a glass of water to the pot and let it steam for30 to 45 minutes. You Kalam Polo is ready then. Serve this fantastic dish with salad Shirazi and Doogh and have fun.

KALAM POLO (PERSIAN CABBAGE AND RICE)

Steps:

• Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
• Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
• Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry.
• Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
• Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.

KALAM POLO (PERSIAN CABBAGE AND RICE)

Steps:

• Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
• Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Sauté onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
• Heat remaining oil in another pan over medium heat. Sauté cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if the mixture is dry.
• Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
• Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.