SAEDNEWS: Shirazi cabbage rice (Kalam Polo Shirazi) is one of the most authentic and traditional dishes of Shiraz, which has many fans across Iran. You can read its preparation method below.
According to Saednews, Kalam Polo is a traditional and local Iranian rice dish. Many people associate it specifically with the city of Shiraz. Its unique and delicious flavor has made it one of the most popular regional dishes of Shiraz.
This tasty dish is prepared in different ways, the most well-known being Kalam Polo with chicken and Kalam Polo with meatballs. The recipe is quite simple, and in this section we present an easy and delicious version.
Kohlrabi (or cabbage): 500 g
Ground meat: 250–300 g
Rice: 2 cups
Onion: 1
Fresh herbs (basil, chives, tarragon, dill): 150 g
Chickpea flour: 2.5 tablespoons
Lemon juice: 1/3 cup
Salt and black pepper: as needed
Turmeric: as needed
Wash the rice and soak it in salted water.
Place the ground meat in a bowl.
Peel and finely grate the onion, then add it to the meat.
Add salt, black pepper, and turmeric to the meat mixture.
Add chickpea flour and knead the mixture until it becomes uniform and well combined. Cover and refrigerate for about 30 minutes.
Slice the washed and peeled kohlrabi into thin strips.
Remove the meat mixture from the refrigerator and shape it into small meatballs (about walnut-sized), making them uniform in size.
Heat oil in a non-stick pan and fry the meatballs over medium heat until fully browned.
In another pan, heat some oil and sauté the sliced kohlrabi until slightly softened.
Add salt, pepper, and turmeric to the kohlrabi and stir-fry.
Add lemon juice (or sour grape juice if preferred) to give it a tangy flavor. Adjust the sourness to taste.
Add the chopped fresh herbs and mix well.
Bring water to a boil in a pot and cook the soaked rice in boiling water with salt.
Add a little turmeric to the rice and boil for about 10 minutes.
Drain the rice while it is still slightly firm.
Add oil to the bottom of a pot and place your desired crust (tahdig). Then layer rice, kohlrabi mixture, and meatballs alternately.
Optionally, add meatballs between the rice layers or place them on top after steaming.
Pour a mixture of a little oil and water over the rice, then cover and steam on low heat until fully cooked.
Once ready, serve the dish with Shirazi salad.
Increase lemon juice if you prefer a sourer taste.
You can also use dried herbs if fresh ones are not available.
Add dried lime powder for extra tanginess.
Meatballs can be served separately or layered in the rice.
It is traditionally better to use kohlrabi, but white cabbage can be substituted.
Use low-fat meat for better flavor and texture.
Preparation time: about 30 minutes
Cooking time: about 1.5 hours
Suitable for lunch or dinner
Also served during Ramadan for Suhoor or Iftar
This recipe serves approximately 6 people
