Cabbage rice (kalam polow Shirazi)
Cabbage rice (kalam polow Shirazi)

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, cabbage rice (kalam polow shirazi). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Kalam Polo Shirazi (from the region of Shiraz, Iran) was introduced into the family by my father. His love for this fragrant Iranian rice dish dates back to his childhood in Shiraz where my grandmother's cooking reigned. As a proud Shirazi, I am also used to the version of the Kalam Polow described above by Sana; that is, using lemon juice to saute the cabbage (or Kohlrabi) and adding chickpea flour to the meatballs.

Cabbage rice (kalam polow Shirazi) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Cabbage rice (kalam polow Shirazi) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook cabbage rice (kalam polow shirazi) using 10 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Cabbage rice (kalam polow Shirazi):
  1. Get 200 g rice
  2. Get 200 g cabbage leaves (or turnip cabbage)
  3. Take 100 g fresh herbs (dill- tarragon- basil-mint-spring onion)
  4. Take 1 medium onion
  5. Take 300 g minced meat (beef/ lamb OR mixture of both)
  6. Make ready 1 tbs saffron water
  7. Prepare 1 tsp turmeric
  8. Take 1 tsp Cinnamon
  9. Prepare 1/2 tsp red pepper powder
  10. Get Salt and olive oil

Kalam Polow or Polo (Kalam: Cabbage, Polow: Rice). Cabbage being the main ingredient in kalam polo, is rich in vitamin C. It's known for its ability to detoxify or purify the blood. Kalam polo is very high in vitamin C and it is low in cholesterol.

Steps to make Cabbage rice (kalam polow Shirazi):
  1. Wash the rice, soak in 4 cups of salty water for one hour before cooking.
  2. Shred lengthwise cabbage leaves. chop finely all herbs. peel off onion and chop it finely.
  3. Put a pan over a medium heat, add some olive oil and add chopped onion and allow to cook for about 10 minutes, stir it occasionally.
  4. Add minced meat, stir it and breaking up any large chunks with spoon. Once color of meat is brown, add some red pepper and salt and saffron water.Remove it from the heat.
  5. Put a pan on a medium heat and add 2tbs of olive oil, and add shredded cabbage leaves. Add all spices to cabbage leaves. cook for about 10 minutes or until have softened.
  6. Then, add chopped herbs to cabbage leaves. Stir it until herbs have softened, and then remove it from the heat.1. Put a pot with water on a high heat, bring it to boil. Drain salted water of rice and pour it into the boiled water. Let it to cook for about 10 minutes or until slightly is soft. Drain the rice in a colander under running water.
  7. In a nonstick pot, add 2tbs of olive oil,
  8. Place 3-4 cabbage leaves on the bottom of pot.
  9. Then add some of parboiled rice.
  10. Cover it with a layer of herbs
  11. And next layer with minced meat and finish with a layer of rice. Cover the pot with lid. Allow to cook on a medium heat for 15-20 minutes. Once it is cooked, remove it from the heat, and serve it with pickles, salad.1. 1. 1.
  12. Ingredients

Kalam polo is a hearty, filling pilaf scented with cinnamon and saffron. Sometimes spelled kalam polow, or kalam pollo. Add cooked cabbage and gently give it a quick mix. Add brewed saffron to the rice and gently mix well. Then add one third of rice.

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