PREPARATION OF KALAM POLO SHIRAZI

PREPARATION OF RICE

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

PREPARATION OF MEATBALLS

1. Peel and grate the onion, then press the onion water through a sieve.

2. Press the garlic.

3. In a bowl, mix the ground meat with onions, turmeric, Advieh, pressed garlic, salt, and pepper.

4. Shape into small balls and set aside.

INFUSE SAFFRON

1. Grind saffron threads with a pinch of sugar in a mortar, place in a glass, and pour 10 ml of boiling water over it.

2. Cover the glass with a saucer and set aside.

SAUTÉ HERBS

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

SAUTÉ POINTED CABBAGE

1. Peel and dice the onion.

2. Halve the pointed cabbage and cut it into small cubes.

3. Heat oil in a pan, and reduce to medium heat.

4. Sauté onions, season with turmeric, add lemon juice, sautéed herbs, and pointed cabbage, then salt.

5. Add the meatballs, cover the pan with a lid, and cook in their juices until the vegetables and meatballs are done.

PRECOOK RICE

1. Bring 2 liters of water and 1 tsp of salt to a boil in a pot.

2. Drain the soaked rice in a sieve and add it to the boiling water.

3. Cook for 5 – 7 minutes until the rice is al dente.

4. Drain the rice in a sieve and rinse with cold water.

5. Set aside one large ladle of rice.

SAFFRON RICE WITH POINTED CABBAGE AND MEATBALLS

1. 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)

1. Peel, wash and slice the potato along the longest side.

2. Cut out patterns with a cutter.

3. Place the pot on the stove, add oil, water, and 1 tsp of saffron water until the entire bottom is covered, and mix well.

4. Place potato slices on top and cover with the set-aside ladle of rice.

STEAMING KALAM POLO SHIRAZI

1. Place saffron rice with pointed cabbage and meatballs on the potato crust, creating a mound.

2. Poke some holes in the rice mound down to the bottom, wrap the lid in a clean kitchen towel, and tightly seal it.

3. Initially, cook the rice for 5 minutes over medium heat, then reduce the heat to low and steam Kalam Polo for 45 – 50 minutes.

4. 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.