Kalam polo shirazi
Kalam polo shirazi, from above
Non vegShiraz

Kalam polo shirazi

Cabbage rice with tiny meatballs and a fistful of herbs, the way they make it in Shiraz.

90 minTime
15 gProtein each
mildSpice
Shiraz's cabbage rice2 chapters · 1 min read

Make it your way

Grandma's wayCabbage, tiny meatballs and Shirazi herbs.
The original
522kcalsame
15 gproteinsame
4 gfibresame
90minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Basmati rice2 cups, soaked 1 hour
Cabbage½ head, shredded
Minced beef (beef mince, beef or buff keema)300 g
Onion1 large (half grated, half sliced)
Tarragonsmall handful, chopped
Dill leaveshandful, chopped
Basil leavessmall handful, chopped
Flat leaf parsleyhandful, chopped
Saffrona pinch, steeped
Turmeric (ground turmeric)½ tsp
Cooking oil (vegetable oil)¼ cup
Butter2 tbsp
Saltto taste

Method

5 steps
  1. 1Mix the mince with the grated onion and salt, and roll into marble sized meatballs. Fry in half the oil until browned.
  2. 2Fry the sliced onion with turmeric in the remaining oil, add the cabbage and cook until wilted and golden.
  3. 3Par boil the rice 6 minutes in salted water and drain.
  4. 4Layer rice, cabbage, meatballs and herbs in a buttered pot. Cover with a towel wrapped lid and steam on low.
  5. 5Drizzle with saffron water and serve.
Serve it like this

Pile on a platter with saffron rice on top and the crisp crust broken alongside.

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Make it a meal

What goes with Kalam polo shirazi: a bread or rice, a side, something to drink and something sweet.

With a main Khoresh gheimeh120 min
With a main Kuku sabzi45 min
On the side Shirazi salad10 min
On the side Mast o khiar10 min
To drink Doogh5 min
Something sweet Faloodeh shirazi30 min
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