SAEDNEWS: Kohlrabi rice, also known as kalam qomri polo, is one of Iran’s traditional dishes. Kohlrabi is a rich source of vitamin C, vitamin D, and minerals such as calcium, phosphorus, and potassium. It also contains sulfur and aldehyde compounds, along with small amounts of vitamins A and B.
According to the Saed News Cooking Service:
4 cups rice
500 g lamb or beef (shoulder or leg), cubed
1 cup onion, chopped
2/3 cup oil
1/2 teaspoon turmeric
Salt, to taste
500 g kohlrabi, chopped
Dill (finely chopped): 350 g (or 100 g dried)
Basil (finely chopped): 100 g (or 50 g dried)
3 tablespoons brewed saffron
50 g butter
Soak the rice for at least 2 hours beforehand, following standard Persian rice preparation guidelines.
Wash the meat and cut it into small cubes.
In a medium pot, sauté half of the chopped onion with 2 tablespoons of oil until golden. Add the meat and cook until it changes color. Stir in turmeric, then add enough warm water to cover the meat. Reduce the heat, cover, and let it cook until tender and the liquid is absorbed.
Cook the chopped kohlrabi with a little water, salt, and 1 teaspoon of brewed saffron. Drain and set aside.
In another pan, sauté the remaining onion with 2 tablespoons of oil until golden. Add the cooked kohlrabi and sauté gently for 2 minutes. Then add the cooked meat and mix well.
Preheat the oven to 180°C (350°F) and place the rack on the lower level.
Drain the soaked rice.
In a large pot, add 2 tablespoons of oil and prepare the base layer (tahdig) using flatbread or sliced potatoes.
Gently mix the rice with the herbs. Add a layer of rice to the pot, then spread some of the meat and kohlrabi mixture over it. Repeat the layering process until all ingredients are used.
Cover the pot and cook over medium heat until steam forms. Then drizzle 2 tablespoons of brewed saffron and 3 tablespoons of hot oil over the rice. Cover the lid with parchment paper and foil, then place the pot in the oven.
After 15 minutes, reduce the oven temperature to the lowest setting and let the rice steam for another 50–60 minutes. (Alternatively, cook on very low heat on the stovetop for about 1.5 hours.)
Remove some saffron rice from the top for garnish. Transfer the rice to a serving dish and sprinkle the saffron rice over it. Drizzle melted butter on top and serve.
Instead of cubed meat, you can use 500 g of ground meat mixed with one grated onion, salt, and pepper, shaped into small meatballs and added to the dish.
