Kalam Polo
Traditional Iranian white cabbage rice

0 0
Kalam Polo
Or you can just copy and share this url
Adjust Servings:
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
2 tablespoons Vegetable oil
2 tablespoons Saffron water
4 Cabbage (kohlrabi)
2 Onions
Spice mix (Advieh)
To taste Salt pepper
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


  • <


  • <


  • <


  • <

    Spice mix (Advieh)


Votes: 2

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.



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.


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.


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.


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.


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


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.


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.


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.


Cooking meatballs

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


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.


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 !


Gheymeh bademjan: receta tradicional iraní
Khoresh Gheymeh Bademjan : Iranian Stew
Gozleme con espinacas y feta: receta turca
Gözleme Spinach & Feta
Gheymeh bademjan: receta tradicional iraní
Khoresh Gheymeh Bademjan : Iranian Stew
Gozleme con espinacas y feta: receta turca
Gözleme Spinach & Feta

Add Your Comment