Lately, the weather has been dull, chilly, and rainy. Are you craving some comfort food that feels like a warm hug for both your body and soul, just like sun rays on a gloomy day? Kalam Polo Shirazi – Saffron Herb Rice with Pointed Cabbage and Meatballs, is a simple, tasty, and popular Persian rice dish. “Kalam” means cabbage, and “polo” is our beloved rice. You can make Kalam Polo with white cabbage or kohlrabi, but I enjoy the taste of pointed cabbage. I recently got a lovely pointed cabbage from the farmer’s market.

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KALAM POLO SHIRAZI

Kalam Polo is a traditional Persian dish with different preparation styles. Usually, it’s made without herbs, but in Shiraz, they spice it up with lots of herbs. Can you imagine the delicious aroma in my kitchen right now? Crispy meatballs meet saffron rice with cabbage, fresh herbs, and the beloved crispy potato-rice crust (Tah Dig with potatoes). It’s a favorite during Ramadan for Suhoor or Iftar. I used this rice cooker* to make Kalam Polo; check out why I recommend it in my review.

MORE RECIPES FROM SHIRAZ

Other typical recipes from Shiraz that you might like are:

• Salad Shirazi -Tomaten-Gurkensalat 
• Eshkeneh- Zwiebelsuppe mit Eierflocken
• Ash-e Mast- Kräuter-Joghurtsuppe mit Kichererbsen und Hackbällchen
• Loobia Polo oder auch Estamboli Polo genannt – Reiskuchen mit Lammfleisch und grüne Bohnen
• Albaloo Polo – bunter Sauerkirschreis mit Lamm-Hackbällchen
• Faloodeh – Halb gefrorenes Dessert und
• sauere Mandeln

HERBS IN KALAM POLO AND THEIR HEALTH BENEFITS

You will need the following herbs for Kalam Polo Shirazi, each 100g of chives, basil, tarragon, and dill. Wash them thoroughly, pat them dry, chop, sauté, and add them to the pointed cabbage. Chives help digestion, purify the blood, stimulate appetite, have antibacterial properties, act as a diuretic, have expectorant qualities, and are aphrodisiacs. Basil is antibacterial, anti-inflammatory, lowers blood pressure, and is also aphrodisiac. Tarragon stimulates appetite, has anti-inflammatory and calming effects, relieves spasms, and detoxifies. Dill strengthens the nerves, aids digestion, reduces stress, and is stomach-friendly. Additionally, it promotes milk production in breastfeeding women, alleviates heartburn, and reduces pain.

HEALTH BENEFITS OF POINTED CABBAGE

Pointed cabbage contains vitamins such as vitamin C, which are antioxidants and inhibit inflammation. Additionally, it is rich in beta-carotene, potassium, and vitamins B1 and B2. Savoy cabbage also contains antioxidants that protect against cancer. It regulates blood sugar levels, cholesterol levels, and weight. The methylmethion in Savoy cabbage even heals gastrointestinal ulcers quickly. Fiber keeps digestion healthy. Zinc in Savoy cabbage prevents colds. Savoy cabbage also contributes to anti-aging through bioflavonoids, chlorophyll, and phenol. The tender leaves are more digestible than white or red cabbage.

INGREDIENTS FOR KALAM POLO SHIRAZI

INGREDIENTS FOR MEATBALLS

1 onion

1 tsp turmeric*

1 tsp Advieh* (Persian spice blend)

500g ground beef or lamb

4 garlic cloves

Salt, pepper

INFUSED SAFFRON

1/2 tsp saffron threads*

A pinch of sugar

HERBS

100g basil

100g chives

100g dill

100g tarragon (or 1 tbsp dried tarragon*)

SAFFRON RICE WITH POINTED CABBAGE

1 small pointed cabbage

1 onion

1/2 tsp turmeric

Juice of one lemon

1 tsp salt

500g Basmati rice*

RICE CRUST (TAH DIG)

1 potato

1 cutter of your choice (Paisley pattern*)

PREPARATION OF KALAM POLO SHIRAZI

PREPARATION OF RICE

Wash the rice until the water is clear, then soak it for 1/2 – 1 hour.

PREPARATION OF MEATBALLS

Peel and grate the onion, then press the onion water through a sieve. Press the garlic. In a bowl, mix the ground meat with onions, turmeric, Advieh, pressed garlic, salt, and pepper. Shape into small balls and set aside.

INFUSE SAFFRON

Grind saffron threads with a pinch of sugar in a mortar, place in a glass, and pour 10 ml of boiling water over it. Cover the glass with a saucer and set aside.

SAUTÉ HERBS

Thoroughly wash, dry, chop, sauté the herbs, and set aside.

SAUTÉ POINTED CABBAGE

Peel and dice the onion. Halve the pointed cabbage and cut it into small cubes. Heat oil in a pan, and reduce to medium heat. Sauté onions, season with turmeric, add lemon juice, sautéed herbs, and pointed cabbage, then salt. Add the meatballs, cover the pan with a lid, and cook in their juices until the vegetables and meatballs are done.

PRECOOK RICE

Bring 2 liters of water and 1 tsp of salt to a boil in a pot. Drain the soaked rice in a sieve and add it to the boiling water. Cook for 5 – 7 minutes until the rice is al dente. Drain the rice in a sieve and rinse with cold water. Set aside one large ladle of rice.

SAFFRON RICE WITH POINTED CABBAGE AND MEATBALLS

Add the precooked rice to the finished pointed cabbage and mix everything gently with 2 tsp of saffron water to prevent the rice grains from breaking.

POTATO-RICE CRUST (TAH DIG)

Peel, wash and slice the potato along the longest side. Cut out patterns with a cutter. Place the pot on the stove or use a rice-cooker*, add oil, water, and 1 tsp of saffron water until the entire bottom is covered, and mix well. Place potato slices on top and cover with the set-aside ladle of rice.

STEAMING KALAM POLO SHIRAZI

Place saffron rice with pointed cabbage and meatballs on the potato crust, creating a mound. Poke some holes in the rice mound down to the bottom, wrap the lid in a clean kitchen towel, and tightly seal it. Initially, cook the rice for 5 minutes over medium heat, then reduce the heat to low and steam Kalam Polo for 45 – 50 minutes. Once the rice is done, place a large plate on top of the pot, turn the pot and plate over in one swift motion, and carefully remove the pot. The rice cake is ready.

Torshi, Salad Shirazi, or Mint Yogurt tastes best with it.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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