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Kalam Polo Shirazi | Persian Rice and Cabbage

Kalam Polo is a very delicious polo originally from Shiraz. If you travel to this city, you will find out the fame of this Persian dish yourself. This Persian rice and cabbage is very healthy and basically contains meat too.

The dish is very fragrant and the vegetables and herbs used in the dish will make your head dizzy. The color of this Persian Polo is so appetizing that even if you are not fan of cabbage you cannot resist trying the dish!

Kalam Polo Shirazi is made from meat balls (red meat) but if you do not like it this way you can make it with chicken fillet too. Even if you are vegetarian you can make the dish meatless.

This traditional Shirazi dish is like Adas Polo, Loobia Polo and Mash Polo. Not that they are the same, but they look much alike because of being Persian Polos.

If you are looking for a traditional and delicious yet healthy dish, go for this one. Sure you will love it.

kalam polo and tahdig sibzamini

Kalam Polo Shirazi | Persian Rice and Cabbage

PersianGood Team
Kalam Polo is a very delicious polo originally from Shiraz. If you travel to this city, you will find out the fame of this Persian dish yourself. This Persian rice and cabbage is very healthy and basically contains meat too.
5 from 7 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Main Course
Cuisine persian
Servings 4 people

Ingredients
  

  • 400 grams minced meat
  • 700 grams cabbage
  • 2 tbsp besan (chickpea flour)
  • 250 grams Fragrant herbs (basil, dill, Persian chives, French tarragon)
  • Powdered dried lime as much as required
  • 4 unit rice
  • 2 onion
  • 4 tbsp Piaz Dagh (fried onion)
  • salt as much as required
  • pepper as much as required
  • turmeric as much as required

Instructions
 

  • Pick a frying pan and grease it with oil and heat the pan. Add Piaz Dagh to it (you dice the onions into pieces, remove the juice and fry them). Then add turmeric and pepper to them.
  • Wash the cabbage and cut them into ribbons. Add the cabbage to the pan and sauté them a while.
  • Add two third of the glass of water to the content and put the lid on the pan, then leave it for awhile and let the cabbage cook. When the cabbage becomes softer, remove the lid and let the extra water vaporizes.
  • Except 2 tablespoon of the fragrant herbs, pick the rest of them and add them to the pan (or the pot) whilst the extra water is vaporized. Also add the salt and powdered dried lime to the content too. Roast the ingredients but remember that roasting more than enough will bitter the vegetables.
  • Grate the onions and remove the juice. In a bowl, mix the minced meat, remaining vegetables, chickpea flour, salt, pepper and the grated onions and knead until you have an even content.
  • Pick a small amount of the content and make a round shape out of it. Fry the meat balls and put the lid of the pan for a while to have well-cooked balls.
  • Pick a suitable pot for the size of the rice, pour water into it and add some salt to reduce the boiling time. Bring the water to the boil and add the rice to it after being washed. Stir it at first and then leave it for 5 minutes. Then pick some rice and test it. If the outer flesh is soft and inside is hard, rinse the rice with cold water.
  • Mix the rice, cabbage content and the vegetables together and put the rice and meat balls layered in the pot and add two third of a glass of water to the pot and let it steam for30 to 45 minutes. You Kalam Polo is ready then. Serve this fantastic dish with salad Shirazi and Doogh and have fun.
traditional kalam polo and salad and doogh
Parhami restaurant in Shiraz, one of the traditional hostels

Helping notes

  • If you want to have better cooked rice, after washing, add warm water and salt to the rice and leave it aside for some hours. If you have time, soak the rice the night before. When you want to add the rice to the boiling water (it has to be boiling when you add it), remove the water you have let it soak it. The heat must be high. Do not recap the pot.
  • When you want to put the rice in the pot in order to steam, you can grease the bottom and cover the surface with bread to have Tahdig.
  • Many people do not like cabbage because of its smell. You need to remove the smell of the cabbage to have better Kalam Polo. When you have diced the cabbage leaves, put them in cold water for 15 minutes then rinse. The unpleasant smell has been washed away this way.
  • You can add saffron to the steaming rice too. It enhances the smell and the taste.
  • The best meat used for Kalam Polo is minced beef. If you use any other kind of the meat, make bigger meat balls because the size will reduce while sautéing.
  • As it was mentioned above you can use chicken fillet to make this dish too. Remember to cut the fillets in the desirable size and marinate them in oil, saffron, pepper, salt, onions, turmeric and lemon juice and then use.
  • You can use some fried onions or Piaz Dagh for the garnish.

Did you like the recipe? Let us know by leaving your comments.

13 Comments
  1. Noah says

    5 stars
    The first time tried and loved it. Many Loves from Germany 💌💌💌💌

  2. Mika says

    5 stars
    Tanks

  3. Taha says

    Another amazing food ❤

  4. Mali says

    delicious food😋

  5. Anna says

    5 stars
    It’s my favorite persian food

  6. Sarah Hassanpour says

    Delicious.👌

  7. miol says

    5 stars
    kalam polo is very smelly and delicious. thanks!

  8. tina says

    5 stars
    the best dish ever!
    very traditional and very tasstyyy

  9. pollan says

    5 stars
    5 star recipe and perfect! it was really cute!

  10. shima says

    5 stars
    this dish is fantastic salad shirazi and yogurt

  11. anooshe says

    5 stars
    once I tried this dish in katteh mast restaurant

  12. lale says

    5 stars
    good and easy! thanks

  13. rima says

    5 stars
    thanks for the great recipe

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