Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cabbage rice (kalam polow shirazi). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cabbage rice (kalam polow Shirazi) is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cabbage rice (kalam polow Shirazi) is something which I’ve loved my whole life. They are fine and they look wonderful.
A while back one of the readers requested Kalam Polow, rice with cabbage. This type of rice is not something that I grew up eating because neither my I had to do a little experimenting because in true Persian style I only was given a list of ingredients. Much to my surprise the Shirazi version of this rice.
To get started with this particular recipe, we must first prepare a few components. You can cook cabbage rice (kalam polow shirazi) using 10 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Cabbage rice (kalam polow Shirazi):
- Prepare 200 g rice
- Take 200 g cabbage leaves (or turnip cabbage)
- Prepare 100 g fresh herbs (dill- tarragon- basil-mint-spring onion)
- Make ready 1 medium onion
- Prepare 300 g minced meat (beef/ lamb OR mixture of both)
- Take 1 tbs saffron water
- Prepare 1 tsp turmeric
- Take 1 tsp Cinnamon
- Take 1/2 tsp red pepper powder
- Take Salt and olive oil
Like most recipes this one also has Preparing Kalam Polo with ground meat involves the least amount of work and the The top layer will be the meat mixture. Enjoy Kalam Polo with a side of Salad Shirazi, Sabzi. This is another great variation of rice that is a staple in Iranian cooking. Even though I've had کلم پلو kalam polow in the past, I must say that I didn't particularly care for it until recently.
Steps to make Cabbage rice (kalam polow Shirazi):
- Wash the rice, soak in 4 cups of salty water for one hour before cooking.
- Shred lengthwise cabbage leaves. chop finely all herbs. peel off onion and chop it finely.
- Put a pan over a medium heat, add some olive oil and add chopped onion and allow to cook for about 10 minutes, stir it occasionally.
- Add minced meat, stir it and breaking up any large chunks with spoon. Once color of meat is brown, add some red pepper and salt and saffron water.Remove it from the heat.
- Put a pan on a medium heat and add 2tbs of olive oil, and add shredded cabbage leaves. Add all spices to cabbage leaves. cook for about 10 minutes or until have softened.
- Then, add chopped herbs to cabbage leaves. Stir it until herbs have softened, and then remove it from the heat.1. Put a pot with water on a high heat, bring it to boil. Drain salted water of rice and pour it into the boiled water. Let it to cook for about 10 minutes or until slightly is soft. Drain the rice in a colander under running water.
- In a nonstick pot, add 2tbs of olive oil,
- Place 3-4 cabbage leaves on the bottom of pot.
- Then add some of parboiled rice.
- Cover it with a layer of herbs
- And next layer with minced meat and finish with a layer of rice. Cover the pot with lid. Allow to cook on a medium heat for 15-20 minutes. Once it is cooked, remove it from the heat, and serve it with pickles, salad.1. 1. 1.
- Ingredients
I think liking cabbage is an acquired taste. Now that I have grown to like it, I add plenty to the pickles (torshi) I make. Literal translation being 'cabbage rice', you must love cabbage to appreciate this recipe, as it is not for all gastronomist due to its odoriferous nature. However, if you enjoy cabbage and have an understanding for its nutrients, I am certain you will take delight in this. Kalam Polow or Polo (Kalam: Cabbage, Polow: Rice).
So that is going to wrap it up with this special food cabbage rice (kalam polow shirazi) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
