Cabbage rice (Kalam Polo) is a traditional Iranian dish that is prepared in various ways across different cities. Stay with us as we guide you through a step-by-step recipe for making authentic Shirazi Kalam Polo.
According to Saed News’ culinary section, Kalam Polo is a beloved dish from Shiraz that has made its way onto restaurant menus thanks to its delightful aroma and taste. This simple yet nutritious dish is not only easy to prepare but also makes for a great option for a fancy gathering or family dinner.
The traditional Shirazi version of Kalam Polo is made with kohlrabi, ground lamb, and small meatballs. However, you can also make this delicious dish with green cabbage, chicken, or even as a vegetarian version while still enjoying its rich flavor and health benefits.
Rice: 4 cups
Ground meat (lamb or beef): 500 grams
Fresh herbs (for Kalam Polo): 600 grams
Kohlrabi: 1 medium-sized
Onion: 2 medium-sized
Lemon juice: 1 tablespoon
Salt & black pepper: To taste
Turmeric & oil: To taste
Soak the rice in water and salt for 30 minutes to a few hours, depending on the type of rice. Fresher rice requires less soaking time.
Finely chop one onion and sauté it in oil over medium heat until golden brown. Remove from the pan and set aside.
Peel and thinly slice the kohlrabi into matchsticks. Add oil to the same pan and sauté the kohlrabi.
Add turmeric to remove the cabbage smell and sauté well. Cover and cook on low heat for a few minutes until it softens. Then, add salt and lemon juice.
Finely chop the herbs and add them along with the fried onions to the pan. Sauté everything together briefly, then remove from heat.
Bring a pot of water to a boil and add salt and turmeric.
Drain the soaked rice and add it to the boiling water.
When the rice grains soften on the outside but remain firm inside, drain the rice.
Coat the bottom of the pot with oil and arrange sliced potatoes or Lavash bread for a crispy Tahdig (golden crust).
Layer a thin portion of rice, followed by a layer of the cabbage mixture. Repeat the layers, ensuring the top layer is plain rice.
Cover the pot with a cloth-lined lid and let the rice steam for 45 minutes to 1 hour.
Grate the remaining onion and squeeze out excess juice.
Mix it with ground meat, salt, pepper, and turmeric. Knead for 15 minutes until firm. If the mixture is too soft, add a little flour.
Refrigerate the mixture for 20-30 minutes, then shape it into small meatballs.
Fry the meatballs in oil until browned and set aside.
Once the rice is fully cooked, gently mix it with the cabbage for even distribution.
Transfer to a serving dish and top with the fried meatballs.
The special herb mix for Shirazi Kalam Polo consists of:
Chives (tareh) & basil: Equal amounts
Dill: A little less than the chives and basil
Tarragon: Just a small amount for flavor (too much makes the dish bitter)
In Tehran, Kalam Polo is prepared slightly differently:
Green cabbage is used instead of kohlrabi.
No herbs are added.
Tomato paste is used to enhance the flavor.
Now you’re ready to enjoy an authentic Shirazi Kalam Polo, whether traditional or with a personal twist. Enjoy your meal!
