Kalam polo is a type of delicious mixed Persian rice. Kalam means cabbage and polo is rice in Farsi. Like most recipes this one also has many different versions and all are delicious. Different techniques are used in preparing this rice but the basic ingredients, cabbage, meat, and rice are used in all versions, except for the vegetarian version (included in the recipe notes).The meat used in different recipes varies from small bite size cubed meat to small meatballs, as well as ground meat. Preparing Kalam Polo with ground meat involves the least amount of work and the recipe using meatballs is the most time intensive. I have used small cubed cross rib roast beef that cooks tender and delicious in a very short time and the small bites are perfect for this mixed rice.
# Put the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as preferred), and mix the mixture thoroughly.
# Shape the ground beef mixture into small meatballs.
# Fry the diced cabbage in vegetable oil in a pot, stir well and let it fry for few minutes or until tender.
# In a small pot, dip fry the diced onions in vegetable oil until translucent.
# Add the meatballs to the fried onion's pot and fry along.
# Simmer the soaked rice until the rice becomes tender.
# Drain the rice in a colander.
# Add the cabbage to the meatball's pot, then add the zafran (saffron) to the pot and stir gently. Let the mixture fry for 5 to 10 more minutes over low heat.
# In a large pot, pour 2 Tbsp vegetable oil, spread half of the rice across the pot. Now add the meatball mixture to the pot as second layer, then cover the mixture with the remaining of the rice and spread the rice across until it covers the mixture completely.
# Add 2 Tsp cumin (or as preferred) to the pot.
# Cover the pot with a large napkin and put the lid on top.
# Cook for 20 minutes.
Iranian Main Courses: Morghe Torsh (Sour Chicken with Rice)
