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Kalam Polo (Cabbage Rice)

Kalam Polo (Cabbage Rice)

Kalam polo is yet another delicious tomato-based Persian rice similar to estamboli polo. Except instead of green beans, cabbage is used in this rice and the seasoning consists of turmeric and rice seasoning advieh. Advieh is a spice blend made of cinnamon, cumin, cardamom, ginger, cloves and rose bud petals. It can be found in Persian or specialty stores.

Kalam Polo (Cabbage Rice)

Prep time: 15 min
Cook time: 2 hour 30 mins
Ready in: 2 hour 45 min
Yields: 6 to 8 servings

INGREDIENTS


For meat mixture:
1 large onion, peeled and chopped
6 tablespoons oil
2 pounds good quality cross rib roast, cut into ½-inch cubes
6 tablespoons tomato paste
1½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon turmeric
2 teaspoons rice seasoning advieh
¼ teaspoon ground saffron (optional)
2½ cups water
1 medium head green cabbage
2 tablespoons oil

For rice:
10 cups water
3 cups long grain basmati rice washed and drained
1 tablespoon salt
4 tablespoons oil
2 tablespoons butter melted

INSTRUCTIONS

Meat Mixture:

Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook, stirring occasionally, for about 5 to 7 minutes or until onion is slightly golden. Add meat, cook for 10 minutes or until juices are gone and meat is slightly browned. Stir in tomato paste, salt, pepper, turmeric and rice seasoning advieh. Cook for 2 to 3 minutes to blend the flavors. Add 2½ cups water. Bring to a boil. Lower heat to medium low, cover and cook for about 50 minutes.

While the meat is cooking, remove the outer layers of cabbage. Place on a cutting board, cut in half. Remove the core; cut into ½-inch thick slices. Cut cabbage slices into 1- inch pieces. Heat 2 tablespoons oil in a large frying pan, add chopped cabbage; cook, stirring frequently, for about 10 minutes. Take off heat.

Add saffron and cabbage to the meat. Cook for 25 to 30 minutes or until meat is fork tender. Taste and adjust seasoning. The meat sauce cooks down to about ½ cup to ¾ cup. If there is too much sauce, cook for few minutes longer without the lid to reduce the sauce.

Rice:

Bring 10 cups of water and 1 tablespoon salt to a boil in a large nonstick pot. Add rice; stir and return back to a boil. Lower heat to medium; cook for about 6 to 7 minutes or until rice rises to the top. Drain in a fine mesh colander.

Assembly:

Add 2 tablespoons oil to the same pot. Add a layer of rice to the pan followed by a layer of meat mixture. Continue to alternate the layers until all the ingredients are used including the meat sauce. Use the handle of a wooden spoon to poke several holes in the rice, all the way to the bottom of the pot to allow steam to escape. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Cook over medium heat for 10 minutes. Pour butter and remaining oil (2 tablespoons) over the rice. Lower heat to medium low, cook for 50 minutes.

To serve, gently spoon the rice mixture onto a serving plate lightly mixing the ingredients. The bottom of the rice develops a crisp crust that you can serve on a separate plate.

Optional: Dissolve a pinch of saffron in 1 tablespoon hot water.  Mix in 1 cup of cooked rice and use for garnish. 


Kalam Polo (Cabbage Rice)
Serves 8
Tomato-based Persian rice with cabbage
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Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
707 calories
66 g
110 g
31 g
39 g
6 g
726 g
1457 g
2 g
0 g
23 g
Nutrition Facts
Serving Size
726g
Servings
8
Amount Per Serving
Calories 707
Calories from Fat 277
% Daily Value *
Total Fat 31g
48%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 110mg
37%
Sodium 1457mg
61%
Total Carbohydrates 66g
22%
Dietary Fiber 4g
18%
Sugars 2g
Protein 39g
Vitamin A
8%
Vitamin C
86%
Calcium
10%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For meat mixture
  1. 1 large onion, peeled and chopped
  2. 6 tablespoons oil
  3. 2 pounds good quality chuck beef, cut into ½-inch cubes
  4. 6 tablespoons tomato paste
  5. 1½ teaspoons salt
  6. ½ teaspoon ground black pepper
  7. ½ teaspoon turmeric
  8. 1 teaspoon Persian Advieh polo (rice seasoning)*
  9. ¼ teaspoon ground saffron (optional)
  10. 2½ cups water
  11. 1 medium head green cabbage
  12. 2 tablespoons oil
For rice
  1. 10 cups water
  2. 3 cups long grain basmati rice washed and drained
  3. 1 tablespoon salt
  4. 4 tablespoons oil
  5. 2 tablespoons butter melted
Meat Mixture
  1. Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook, stirring occasionally, for about 5 to 7 minutes or until onion is slightly golden. Add meat, cook for 10 minutes or until juices are gone and meat is slightly browned. Stir in tomato paste, salt, pepper, turmeric and advieh. Cook for 2 to 3 minutes to blend the flavors. Add 2½ cups water. Bring to a boil. Lower heat to medium low, cover and cook for about 50 minutes.
  2. While the meat is cooking, remove the outer layers of cabbage. Place on a cutting board, cut in half. Remove the core; cut into ½-inch thick slices. Cut cabbage slices into 1- inch pieces. Heat 2 tablespoons oil in a large frying pan, add chopped cabbage; cook, stirring frequently, for about 10 minutes. Take off heat.
  3. Add saffron and cabbage to the meat. Cook for 25 to 30 minutes or until meat is fork tender. Taste and adjust seasoning. The meat sauce cooks down to about ½ cup to ¾ cup. If there is too much sauce, cook for few minutes longer without the lid to reduce the sauce.
Rice
  1. Bring 10 cups of water and 1 tablespoon salt to a boil in a large nonstick pot. Add rice; stir and return back to a boil. Lower heat to medium; cook for about 6 to 7 minutes or until rice rises to the top. Drain in a fine mesh colander.
Assembly
  1. Add 2 tablespoons oil to the same pot. Add a layer of rice to the pan followed by a layer of meat mixture. Continue to alternate the layers until all the ingredients are used including the meat sauce. Use the handle of a wooden spoon to poke several holes in the rice, all the way to the bottom of the pot to allow steam to escape. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Cook over medium heat for 10 minutes. Pour butter and remaining oil (2 tablespoons) over the rice. Lower heat to medium low, cook for 50 minutes.
  2. To serve, gently spoon the rice mixture onto a serving plate lightly mixing the ingredients. The bottom of the rice develops a crisp crust that you can serve on a separate plate.
  3. Optional: Dissolve a pinch of saffron in 1 tablespoon hot water. Mix in 1 cup of cooked rice and use for garnish.
beta
calories
707
fat
31g
protein
39g
carbs
66g
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Mastering Persian Cooking http://masteringpersiancooking.com/