How to Make Kalam Polo (Persian Cabbage and Rice) - A Step-by-Step Guide

If you're looking for a satisfying and flavorful dish that is easy to make and perfect for serving a crowd, look no further than Kalam Polo, a classic Persian cabbage and rice recipe. This dish is a staple in Iranian cuisine, known for its unique combination of flavors and textures. Kalam Polo is a great way to incorporate vegetables and grains into a meal, making it a healthy and filling option for any occasion.

One of the best things about Kalam Polo is that it is incredibly versati...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 55 mins
  • Servings: 4

  • 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. Sauté 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. Sauté 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 the 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.
  • Nutrition

    681 cal.

    • Total Fat: 28g
    • Saturated Fat: 9g
    • Cholesterol: 79mg
    • Sodium: 688mg
    • Total Carbohydrate: 81g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 27g
    • Vitamin C: 27mg
    • Calcium: 63mg
    • Iron: 3mg
    • Potassium: 397mg