SAEDNEWS: Kalam Polo is a traditional Iranian dish that is prepared in different cities using a variety of ingredients. For a complete, step-by-step cooking guide to Shirazi Kalam Polo, please continue with us below.
According to Saed News Cooking Service, Kalam Polo (cabbage rice) is one of the traditional dishes of Shiraz. Due to its appealing aroma and flavor, it has found its way onto the menus of traditional restaurants. It is also a great choice for preparing a simple yet nutritious meal. This mixed rice dish is easy to prepare and does not require special cooking skills. At the same time, its simplicity makes it suitable for formal gatherings and entertaining guests.
In its original form, Shirazi Kalam Polo is made with kohlrabi (cabbage turnip) and minced lamb shaped into meatballs. However, this popular and delicious dish can also be prepared using green cabbage, and combined with different types of meat, chicken, or even made completely vegetarian. This flexibility allows you to enjoy its rich traditional taste in various ways.
Rice: 4 cups
Ground meat: 500 g
Special Kalam Polo herbs: 600 g
Kohlrabi: 1 medium
Onions: 2 medium
Lemon juice: 1 tablespoon
Salt and black pepper: as needed
Turmeric and oil: as needed
Soak the rice in salted water for about 30 minutes to a few hours, depending on its type. Fresher rice requires less soaking time.
Finely chop one onion and sauté it in a pan with a little oil until golden. Then remove it from the pan and set aside.
Wash the kohlrabi carefully and cut it into thin, even strips. Heat some oil in the same pan used for the onion and sauté the chopped kohlrabi.
Add turmeric to remove the smell of cabbage and sauté well. Reduce the heat, cover the pan, and let it cook for a few minutes until the kohlrabi softens and releases its moisture. Then add salt and lemon juice.
Chop the herbs and add them to the pan along with the fried onions. Mix well and sauté until everything is combined. Remove from heat and set aside.
Bring a pot of water to boil, add salt and turmeric, and cook the soaked rice until it is partially soft but still firm in the center. Then drain it.
Place a pot on heat and add some oil. Add your desired base layer (potato slices or flatbread) for a crust (tahdig). Then add a layer of rice, followed by a layer of the cabbage mixture. Repeat until all ingredients are used, finishing with a top layer of rice.
Cover the pot with a lid wrapped in a clean cloth and let the rice steam on low heat for 45 minutes to 1 hour.
While the rice is steaming, prepare the meatballs. Grate the second onion and squeeze out its juice. Mix it with ground meat, salt, black pepper, and turmeric. Knead for about 15 minutes until the mixture becomes firm. If too soft, add a little flour.
Refrigerate the mixture for 20–30 minutes. Then shape into small meatballs and fry them in oil until golden.
Once the rice is fully cooked, gently mix it so the cabbage and rice combine evenly. Transfer to a serving dish and decorate with the fried meatballs.
The traditional herb mix includes dill, leek, basil, and tarragon. Leek and basil are used in equal amounts, dill in a smaller quantity, and only a small amount of tarragon is added, as too much can make the dish bitter.
The Tehran variation is similar to the Shirazi version, but instead of kohlrabi, green cabbage is used. The herbs are omitted, and tomato paste is added to the mixture for a richer color and flavor.
