Kalam Polo (Persian Cabbage and Rice)

Follow our step-by-step guide on how to make Kalam Polo (Persian Cabbage and Rice).

1. Step 1

   Begin by pouring boiling water over the saffron threads, allowing them to steep for 30 minutes.

2. Step 2

   Set aside 1/4 cup of this vibrant saffron infusion for the rice, reserving the remainder for later use.

3. Step 3

   In a spacious pan, warm 2 tablespoons of vegetable oil over medium-high heat.

4. Step 4

   Add the finely chopped onion and sauté until it transforms into a lovely light brown, which should take about 5 to 7 minutes.

5. Step 5

   Next, introduce the ground beef along with 1/2 teaspoon of salt, black pepper, and turmeric.

6. Step 6

   Cook this mixture, stirring frequently, until the beef is beautifully browned and crumbly, roughly 5 to 7 minutes.

7. Step 7

   Once browned, cover the pan, lower the heat, and let it simmer gently for an additional 15 minutes.

8. Step 8

   Meanwhile, in a separate pan, heat the remaining tablespoon of oil over medium heat.

9. Step 9

   Toss in the chopped cabbage and sauté until it softens, which should take around 5 minutes.

10. Step 10

    Stir in the aromatic cinnamon and ginger, then combine this cabbage medley with the ground beef.

11. Step 11

    Continue to cook this delightful mixture over low heat, covered, for 5 minutes, adding a splash of water if it seems too dry.

12. Step 12

    Rinse and drain the basmati rice, then place it in a pot.

13. Step 13

    Add cold water, butter, and the remaining 1/2 teaspoon of salt.

14. Step 14

    Bring this mixture to a boil over medium heat without a lid.

15. Step 15

    Once it reaches a rolling boil, reduce the heat to medium-low and let it simmer until the rice is half-cooked and the water has evaporated, about 10 to 15 minutes.

16. Step 16

    Fluff the rice gently with a fork.

17. Step 17

    Now, carefully fold the beef and cabbage mixture into the rice, ensuring an even distribution of flavors.

18. Step 18

    Lower the heat and pour in the hot water along with the reserved 1/4 cup of saffron infusion.

19. Step 19

    Cover the pot and let it cook until the rice is tender and infused with the rich saffron essence, which should take about 20 minutes.

20. Step 20

    Enjoy the aromatic journey of flavors as you savor this delightful dish.