Persian
Gluten freeKalam polo Shirazi
Cabbage and herb rice with meatballs
Kalam polo Shirazi (کلم پلو شیرازی): Shiraz cabbage and herb rice with tiny meatballs
Kalam polo is the rice that Shirazi families cook from late autumn into spring, when white cabbage is sweet and the herb sellers of the Vakil Bazaar pile up basil, tarragon and dill. Shredded cabbage is fried until caramel-brown, mixed with a big handful of herbs and a touch of cumin, then layered through basmati with tiny meatballs no bigger than a chickpea and steamed into a fragrant, green-flecked pilaf. For a vegetarian pot, leave the meatballs out and add a handful of cooked chickpeas. Serve with Shirazi salad and yogurt. A common mistake is frying the cabbage too briefly; it must turn golden and sweet, or it gives the rice a sulphurous taste. Chef's tip: dry the chopped herbs on a tea towel before frying so they crisp instead of stew.
- Prep
- 30 min
- Cook
- 70 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 640 kcal
Ingredients
For the meatballs
- 10 ½ oz lamb or beef mince
- 1 small oniongrated and squeezed dry
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp sunflower oil
For the cabbage
- 4 tbsp sunflower oil
- 1 onionsliced
- 1 ⅓ lb white cabbagefinely shredded
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp salt
For the rice
- 14 oz basmati ricerinsed and soaked 1 hour
- 2 tbsp saltfor the boiling water
- 10 ½ cups water
- 3 tbsp sunflower oil
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Method
0/6 doneStep 1: Mix 10 ½ oz lamb or beef mince, 1 small onion, ¾ tsp salt and ½ tsp black pepper and roll into chickpea-sized balls. Fry in 2 tbsp sunflower oil over a medium-high heat for 6–8 minutes, shaking the pan, until browned and cooked through to 160°F. Set aside.
20 minStep 2: Heat 4 tbsp sunflower oil in a large pan and fry 1 onion for 6 minutes until golden. Add 1 ⅓ lb white cabbage and ½ tsp ground turmeric and fry over a medium-high heat, stirring often, for 15 minutes until the cabbage is soft and caramel-brown at the edges.
21 minStep 3: Add 1 tsp cumin seeds and 4 oz chopped fresh basil, tarragon, dill and parsley and fry for 4 minutes more until fragrant. Season with 1 tsp salt and fold in the meatballs.
4 minStep 4: Boil the drained 14 oz basmati rice in 10 ½ cups water with 2 tbsp salt for 6–7 minutes until al dente, then drain.
10 minStep 5: Heat 3 tbsp sunflower oil with 3 tbsp water in a non-stick pot. Layer the rice and cabbage mixture, ending with rice in a mound. Poke holes to the base.
5 minStep 6: Cover the lid with a tea towel, close tightly and cook for 10 minutes over a medium heat, then 35 minutes over a low heat, until the rice is fluffy and a crust has formed. Mix gently and serve with the tahdig.
45 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 22 g
- Carbs
- 86 g
- Fat
- 24 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kalam polo Shirazi take?
- About 100 minutes in total: 30 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small onion?
- 2 shallots per onion.
- What can I use instead of onion?
- 2 shallots per onion.
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