Kalam Polo
Traditional Iranian white cabbage rice

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Kalam Polo
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Ingredients
Adjust Servings:
Rice
2 cups Basmati rice
1/2 cup Dill (shevid)
1/2 cup Parsley (ja'fari)
1/2 cup Basil (reyhân)
1/2 cup Chives
8 cups Water
Salt
2 tablespoons Vegetable oil
2 tablespoons Saffron water
Cabbage
4 Cabbage (kohlrabi)
2 Onions
Spice mix (Advieh)
To taste Salt pepper
Meatballs
450g Ground meat (beef or lamb)
1 Onion
Salt pepper
1 teaspoon Turmeric
4 tablespoons Olive oil
Spice mix (Advieh)
1/2 tsp Nutmeg
1/2 tsp Cumin
1/2 tsp Turmeric
1/2 tsp Coriander
1/4 tsp Ginger
1/4 tsp Cloves
  • 1h40
  • Serves 4
  • Easy

Ingredients

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    Rice

  • <

    Cabbage

  • <

    Meatballs

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    Spice mix (Advieh)

Directions

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Votes: 1

The Kalam Polo recipe is very popular in Iran. Kalam Polo is an Iranian rice made with cabbage, different spices and meatballs. You can also make a vegetarian version of Kalam Polo Shirazi by replacing the meatballs with chickpeas.

Steps

1
Done
1h

Rinse the rice and cut your vegetables

Before starting your Kalam Polo, rinse your rice thoroughly and let it soak for about 1 hour in very salty water. Meanwhile, peel and chop your kohlrabi and chop your herbs (basil, parsley, dill and chives). Also prepare your saffron water by dissolving one teaspoon of saffron in two tablespoons of boiling water.

2
Done
1min

Preparing the spice mix (Advieh)

Make your spice mix (Advieh). In a small bowl, mix the different spices: Nutmeg, cumin, turmeric, coriander, ginger and cloves, in the proportions indicated in the ingredients. Mix everything well.

3
Done

Preparation of kohlrabi

Heat oil in a large frying pan and sauté two sliced ​​onions over medium heat for about 5 minutes until translucent.
Add the kohlrabi and continue cooking for another 10 minutes over medium heat.
Once the kohlrabi has softened a bit, add salt, pepper and the spice blend you just made and continue sautéing for another 2 minutes. Remove from heat and set aside.

4
Done

Rice preparation

In a large saucepan, bring 8 cups of salted water to a boil. Add the previously rinsed rice and boil over high heat without covering for about 5 to 7 minutes.
Then add the minced herbs and continue cooking for 1 minute.
The rice should not be fully cooked.

5
Done

Drain the cooked rice in a fine-mesh colander to retain the herbs, then rinse and set aside.

6
Done

Preparation of Tahdig

In a large nonstick saucepan, add 2 tablespoons of olive oil and heat over medium heat.
In a bowl, mix 1 cup of semi-cooked rice with 2 tablespoons of saffron water, mix and distribute the saffron rice evenly in the bottom of the pan. This will be the crispy rice crust called Tahdig.
You can also make a Potato Tahdig or Lavash Bread if you prefer.

7
Done
45min

Make the layers of the Tahdig Kalam Polo

To make your Tahdig Kalam Polo Shirazi, after laying down the first layer of saffron rice (which you can also replace with finely cut potatoes), start by adding 1/3 of the partially cooked rice, then 1/3 of the kohlrabi in the pan. Repeat until all the rice and kohlrabi have been layered inside the pan.
Wrap the lid of the pan with a clean tea towel and cover. Let the rice steam over medium-low heat for about 45 minutes.

8
Done

Preparation of meatballs

Mix all the ingredients for the preparation of the meatballs (except the olive oil). Mix thoroughly with your hands to obtain a smooth consistency then form small meatballs using your palms. These small meatballs are called Kal-leh Gonjishki, referring to the size of a small bird's head.

9
Done

Cooking meatballs

Heat some oil in a large skillet and sauté the meatballs over medium heat for about 10-15 minutes. Book.

10
Done

Assembling your Kalam Polo Shirazi

Once the Tahdig (mixture of rice and cabbage) has finished cooking, invert the mixture onto a large plate or large dish.
Then arrange the meatballs all around the rice.

11
Done

Enjoy your homemade Kalam Polo!

There you go! Your homemade Kalam Polo Shirazi is ready! You can serve this delicious Iranian dish with Shirazi salad and torshi (pickled vegetables).
Enjoy your lunch !

iran-cuisine

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Gheymeh Bademjan : Iranian stew
Gheymeh bademjan: receta tradicional iraní
previous
Gheymeh Bademjan : Iranian stew

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