Kalam Polo Shirazi
Cabbage and rice pilaf with meatballs
Ingredients
Cabbage
- 4 tablespoons olive oil
- 4 kohlrabi, peeled and diced into 1/2 inch pieces (about 2 cups)
- 1 large onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 tablespoon Advieh, see notes
Rice
- 2 cups basmati rice, soaked for a minimum of 1 hour and rinsed
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh basil, finely chopped
- 1/2 cup chives, or green parts of scallions, finely chopped
- 8 cups water
- 1 tablespoon salt, for parboiling the rice (will be rinsed out)
- 2 tablespoons oil
- 1/2 teaspoon saffron thread, ground and dissolved in 2 tablespoons water
Meatballs
- 1 lb ground beef, or lamb
- 1 large onion, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 teaspoon turmeric, ground
- 4 tablespoons olive oil
Instructions
Cabbage
- Heat the oil in a large frying pan, and saute the onions on medium heat for about 5 minutes or until they look soft and translucent.
- Add the kohlrabi and continue to cook for another 10 minutes.
- Once the kohlrabi has softened a bit, add salt, pepper, and the Advieh and continue to saute for additional 2 minutes. Remove from the heat and set aside.
Rice
- In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
- Add the chopped herbs and continue to boil for 1 minute.
- Drain the rice in a fine mesh colander, rinse and set aside.
- Add 2 tablespoons of oil to a non-stick pot.
- In a small bowl, mix 1 cup of the lightly cooked rice with 2 tablespoons of saffron water, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
- Begin by layering 1/3 of the partially cooked rice and then 1/3 of the kohlrabi mixture into the pot. Repeat until all rice and kohlrabi have been layered inside the pot.
- Wrap the lid with a clean towel and place it on top of the pot. Allow the rice to steam over medium-low heat for 45 minutes.
Meatballs
- Combine all the ingredients for the meatballs except for the olive oil. Mix thoroughly with your hands to achieve a smooth consistency for the meatballs.
- This next part requires some dedication and patience! Pick up a small amount of the ground meat mixture and use the palms of your hands to create small walnut-sized meatballs
- (These small meatballs are called Kal-leh Gonjishki, referencing the size of a small bird's head).
- Place all the meatballs on a plate until you are ready to saute and cook them.
- Place the oil in a large frying pan, and one by one, add the meatballs to the pan. Depending on the size of your frying pan, you may have to do this in two rounds.
- Saute the meatballs over medium heat for about 10-15 minutes or until the small meatballs are appropriately cooked and crispy.
- Remove from the heat and put aside.
Assembly
- Once the rice has finished cooking, cautiously and swiftly invert the rice out of the pot onto a large serving platter.
- Arrange the meatballs decoratively on or around the rice platter and serve with a side of yogurt, Torshi (pickled vegetables), or Salad-e Shirazi.
Notes
Advieh:
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon coriander, ground
- 1/4 teaspoon ginger, powder
- 1/4 teaspoon cloves, ground
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