Ingredients
-
<
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
Directions
Origin of Kalam Polo
Kalam Polo Shirazi is a very popular traditional dish in Iran. As the name suggests, this dish comes from the famous city of Shiraz in the southwest of Iran. In Farsi, Kalam means “cabbage” and “polo” as you may already know means “rice“.
Ingredients of Kalam Polo Shirazi
Kalam Polo is cabbage rice with different spices and meatballs. You can also make a vegetarian version of Kalam Polo Shirazi by replacing the meatballs with chickpeas.
If you want to make the “Shirazi” version you should use kohlrabi, which is not only delicious but also very healthy, nutritious and rich in vitamin C. Kohlrabi is very good for strengthening the immune system and preventing illnesses such as colds for example.
If you don’t have kohlrabi, don’t panic, you can always replace it with kale.
You will also need beef to make the meatballs and of course Persian rice to which you can add saffron water for even more flavor. Finally, you will need some spices and herbs for flavoring.
Preparation of Kalam Polo Shirazi :
The meat must be cooked separately to obtain crispy meatballs. The meatballs should be served on top of the Persian rice after cooking.
If you want to make the process of the recipe easier and faster, instead of making meatballs, you can mince the beef and mix it with onions and spices which will be a time saver for weekday evenings for example.
Another essential part of making a good Kalam Polo Shirazi is selecting the right herbs to use to accentuate the flavors and benefits of this Iranian dish.
Dill, tarragon and basil are recommended. These herbs will not only bring delicious flavors but will also help your digestive system.
If you like this Kalam Polo Shirazi recipe, you should try the Shirin Polo recipe, a delicious rice with orange flavors.
Steps
|
1
Done
1h
|
Rinse the rice and cut your vegetablesBefore 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 kohlrabiHeat oil in a large frying pan and sauté two sliced onions over medium heat for about 5 minutes until translucent. |
|
4
Done
|
Rice preparationIn 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. |
|
5
Done
|
Drain the cooked rice in a fine-mesh colander to retain the herbs, then rinse and set aside. |
|
6
Done
|
Preparation of TahdigIn a large nonstick saucepan, add 2 tablespoons of olive oil and heat over medium heat. |
|
7
Done
45min
|
Make the layers of the Tahdig Kalam PoloTo 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. |
|
8
Done
|
Preparation of meatballsMix 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 meatballsHeat 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 ShiraziOnce the Tahdig (mixture of rice and cabbage) has finished cooking, invert the mixture onto a large plate or large dish. |
|
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). |
