Kalam Polo (Persian Cabbage and Rice) recipe
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Ingredients
- 1 ½ cups boiling water 1 tablespoon saffron 3 tablespoons vegetable oil, divided ½ cup chopped onion 1 pound ground beef 1 teaspoon salt, divided ½ teaspoon ground black pepper ¼ teaspoon ground turmeric 3 cups chopped cabbage 1 teaspoon ground cinnamon ¼ teaspoon ground ginger 2 cups basmati rice 1 ½ cups cold water 1 tablespoon butter 1 cup hot water
Nutrition Info
- 681.2 caloriescarbohydrate: 80.5 gcholesterol: 78.6 mgfat: 28.1 gfiber: 3.1 gprotein: 27.4 gsaturatedFat: 9.2 gservingSize: -sodium: 688.1 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Kalam Polo (Persian Cabbage and Rice)
Directions
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Pour boiling water over ground saffron, let sit for 30 minutes. Reserve 1/4 cup for rice, save remaining brewed saffron for another use.
Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry.
Rinse and drain rice, transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.