Persian cooking: recipes · Polo & dami: rice dishes

Kalam Polo Shirazi کلم پلو شیرازی

Speciality from Shiraz: rice with white cabbage, plenty of herbs and little meatballs.

⏱ 90 min

Ingredients

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  • 100 g basmati rice
  • 125 g white cabbage
  • ½ bunch mixed herbs (parsley, coriander, dill, leek)
  • ¼ bunch basil
  • ¼ bunch tarragon
  • 75 g minced lamb or beef (with some fat)
  • ¼ onions
  • ¼ tsp cumin
  • 13 g butter
  • 1½ tbsp oil
  • salt (to taste)

Method

  1. Dice the cabbage and fry in 3 tbsp oil with the finely chopped herbs. Shape the mince with grated onion and salt into small balls and fry.
  2. Wash the rice, soak in salted water for 1 hour, then parboil in plenty of boiling salted water for 6–8 minutes and drain.
  3. Mix the rice with the mixture, put in the oiled pot and dot with butter.
  4. Cover the pot with a lid wrapped in a cloth and steam for 10 minutes over medium heat, then 45 minutes over low heat.
  5. Garnish with saffron rice and serve with yogurt or salad.