Kalam Polo (Persian Cabbage and Rice)

Name: Kalam Polo (Persian Cabbage and Rice)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 2 cups Basmati Rice; 0.5 tsp Black Pepper; 1.5 cups Bottled Water; 1 tbsp Butter; 3 cups Green Cabbage; 1 lb Ground Beef; 1 tsp Ground Cinnamon; 0.25 tsp Ground Ginger; 0.25 tsp Ground Turmeric; 0.5 cup Onion; 1 tbsp Saffron; 1 tsp Salt; 3 tbsp Vegetable Oil; 1.5 cups Water

Dinner 🍽️Lunch 🥪 Persian 🇮🇷 High-Protein 💪Low-Sodium Gluten-Free Halal 🕌Comfort-Food

Kalam Polo (Persian Cabbage and Rice) layers fragrant saffron-steeped basmati with tender cabbage and spiced ground beef. Warm notes of cinnamon, turmeric, and a hint of ginger make it hearty and aromatic, perfect for a comforting family dinner or a weekend gathering. Each bite balances fluffy rice with savory, subtly sweet spices.

Prep15 mins
Cook1 hr 10 mins
Serves4
DifficultyMedium

1

Pour boiling water over the ground saffron and let it sit for 30 minutes. Set aside 1/4 cup for the rice and save the remaining brewed saffron for another use.
2

Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Sauté the onion until light brown, 5 to 7 minutes. Stir in the ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until the beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook on low heat for 15 minutes.
3

Heat the remaining oil in another pan over medium heat. Sauté the cabbage until tender, about 5 minutes. Add the cinnamon and ginger. Stir this mixture into the ground beef mixture and continue cooking on low heat, covered, for 5 minutes, adding 1 tablespoon of water if the mixture is dry.
4

Rinse and drain the rice; transfer it to a pot. Add cold water, butter, and the remaining salt. Bring to a boil, uncovered. Reduce the heat to medium-low and simmer until the rice is half-cooked and the water has evaporated, 10 to 15 minutes. Fluff with a fork.
5

Add the beef mixture to the rice and gently mix to combine. Turn the heat to low. Add hot water and the reserved 1/4 cup brewed saffron to the rice, cover the pot, and cook until the rice is tender, about 20 minutes.