Photograph of the finished Kalam polo Shirazi

Middle East · Cơm bắp cải viên thịt nhỏ bạc hà

Kalam polo Shirazi

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 640 g
  • Photograph of Beef Beef 880 g
  • Photograph of Cabbage Cabbage 1 kg
  • Photograph of Mint leaves Mint leaves 72 g
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Fennel seeds Fennel seeds 72 g
  • Photograph of Onion Onion 2.4
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Lime Lime 2

Method

  1. 1 Soak the rice for 1 hour, then boil it for less than 6 minutes and rinse with cold water.
  2. 2 Shape the minced beef into small balls the size of lychee seeds, then fry them until browned.
  3. 3 Small, seed-sized tablets packed with dried mint are a hallmark of Shiraz.
  4. 4 Sauté the shredded cabbage with onions until the vegetables are tender and turn golden brown.
  5. 5 Layer rice, cabbage, and meatballs in a pot with butter, then sprinkle with cinnamon and dried mint.
  6. 6 Simmer over the lowest heat for 30 minutes, covered with a cloth, then squeeze in some lemon juice and fluff up.

With an appliance

  • Oven 1 hr 20 min

    Replace steps 5–6: arrange the layers in a covered pot, place on the middle rack of the oven at 160 degrees for 20 minutes, then let it rest for 5 minutes; instead of simmering for 30 minutes, the rice cooks evenly 5 minutes faster and does not require a cover or monitoring the heat. The meatballs should still be lightly fried and the cabbage stir-fried until tender in steps 2–4 before arranging.

Start cooking